Homemade Cherry Jam Recipes

CHERRY JAM RECIPE WITHOUT PECTIN AND LOW SUGAR

Steps:

• Wash, remove stems, and pit cherries. A cherry pitter is highly advised
• Roughly chop up cherries. Place chopped cherries in a large stock pot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.
• Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving. Boil, uncovered, till thick, about 25 minutes. Remove from heat and pour into hot sterilized jars.
• Note: It's set when it sticks to the back of a metal spoon. This is called sheeting. Look at the jam dripping off the edge of the spoon. It should look like a "sheet" of jam, not a bunch of individual drops. Cherry jam is not meant to be extremely thick. It's a thinner jam, excellent on pancakes, waffles, toast, etc.
• Wipe rims with a damp towel, put on lids and bands. Submerge in hot water bath and process for 15 minutes *increase processing time for high altitude (see note section). Take off of heat and let sit for 5 minutes before moving to a folded towel. Let sit for at least 12 hours before checking seals on jars. Then store in a cool dark place for up to a year. If any jars didn't set, store in fridge.
• Make 2 pints or 4 eight ounce jelly jars.

EASY CHERRY JAM

Steps:

• Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
• After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
• Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.

BC CHERRY JAM

Steps:

• Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

HOMEMADE CHERRY JAM

Steps:

• Pit your cherries and chop into small chunks, add all the chopped cherries and any juice released from chopping into a large, wide pot.
• Add the lemon juice, vanilla bean and seeds, pectin, and ¼ cup of sugar to the cherries and stir to combine.
• Heat over high heat while stirring gently until it comes to a complete full boil that doesn't stop even while you stir.
• Add the remaining sugar and continue to stir gently until the jam returns to a full boil again that doesn't stop as you stir.
• Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.
• If not canning your jam, allow to cool slightly then place in storage jars or containers and allow to cool further then seal and refrigerate for up to 1 month.

HOMEMADE CHERRY JAM

Steps:

• Remove pits from washed cherries. Chop all or half of them into small pieces, leave some whole if you'd like.
• Place cherries in a large, heavy bottomed pan. Add sugar on top and stir. Let them sit for 30 minutes to up to 3 hours.
• Turn the heat on and bring to a boil.
• Reduce heat to medium low. If the mixture is starting to foam, your can try to remove some of the foam with a spoon.
• Place a plate in the freezer. (Optional for testing the jam).
• Cook for 20 minutes, the cherries will become soft and darken in color. Add the vanilla, butter and lemon juice.
• It will thicken.
• Test the jam: Add a few drops of it to the cold plate. When you touch the cooled jam, it should wrinkle in your fingers, rather than stick or stay runny.
• Add the butter (optional).
• Let the jam cool for 10 minutes, before you pour it into clean jars.
• Don't overfill the jars. Close the lids.

CHERRY JAM RECIPE

Steps:

• Prepare Cherries: Remove the stems from the cherries and give them a good rinse. Use a stiff straw to push through each cherry to remove the pit. Chop cherries into large pieces or place them in a blender and blend until desired consistency. Measure out 8 cups of fruit.
• Prepare Apple: Place the skins and core of an apple onto a piece of cheesecloth and tie it into a bundle.
• Cook: Place the cherries, apple bundle, sugar and lemon juice into a heavy saucepan. Boil the mixture, stirring constantly, until thickened. About 20-25 minutes.
• Check for Doneness: While the jam is cooking, place a small glass plate in the freezer. When you are ready to check the jam for doneness, spoon a small amount onto the plate and put it back into the freezer for 2 minutes. Run your finger through the jam. If it stays separated it's ready. If it runs back together, it needs more cooking time.
• How to store: Pour the jam into a container and store in the fridge for up to 4 weeks or follow the canning instructions to store in your pantry for up to 18 months.