Morello Cherry Preserves Recipes

MORELLO CHERRY JAM RECIPE

Steps:

• Prepare the cherries• Drain the cherries and keep the juice. Check the cherries to see if all the pits have been removed, if you find any discard them.• You can either leave the cherries whole or if you prefer a less chunky jam roughly chop the cherries.• Place the cherries into a heavy bottom saucepan. Make sure you use a deep pan because, the jam does rise and splatter.• Add ¼ cup of reserved juice, sugar, lemon juice, peel and stir.
• Testing the jam• After about 15 minutes, remove one plate from the freezer and drop a small amount of it on to the plate. The cold plate will chill the jam quickly. Once cold the jam should be thick and when you push your finger through it, it should stay separated. If it appears to be watery keep cooking for 5 minutes more and test again. Repeat until you get the consistency you are after. When ready remove the jam from the heat and allow to cool for 20 minutes in the pot before placing into a sterilized jar. Use tongs or a fork to remove the lemon peel before bottling.
• Bottling the Jam• Pour the jam in to a warm sterilized jar leaving about ½ cm (¼ inch) of space from the top.• Use a clean paper towel to wipe away any spills from the rim of the jar.• Screw the lid on while still hot, allow to cool completely.
• Sterilizing the bottles and lids• Wash the bottle and lid with clean soapy water and rinse well.• Place them inside a warm 140°C (280°F) oven for about 20 minutes.• Turn the oven off and leave them in there until you are ready to bottle the jam.
• Storage• Label and date the jar.• This jam can be stored in a cool dry place for a year or more.• Once opened store in the fridge.

CHERRY JAM

Steps:

• Wash and pit all the cherries and cut three quarters of them in half, leaving the other quarter whole.
• Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.
• Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).
• Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).
• Bring to a rolling boil and time for 10 minutes.
• Remove from the heat and drizzle a few drops of jam onto a chilled saucer.
• Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.
• If not quite ready boil for another couple of minutes at a time and re-test.
• Once ready ladle into hot jars and place lids on immediately.
• Allow to cool, then store in a cool dark place (will keep for years but best eaten in first year). Store in fridge once open.
• Makes 1.5 standard jars (600 mls).

MORELLO CHERRY PRESERVES

Steps:

• Combine cherries, sugar, lemon juice and lemon zest in a non-reactive bowl and let stand for 30 minutes.
• In a heavy-bottomed sauce pan, combine cherry juice and pectin. Bring to a full rolling boil for 1 minute.
• Add cherries/sugar/lemon mixture, kirschwasser, and salt to juice/pectin mix. Bring back to boil for 3 minutes.
• Allow to cool to room temperature.
• Store in air-tight jar. (You can process this by canning it for extended storage.).