Surejell Sour Cherry Jam Recipes

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30 MINUTES TO HOMEMADE SURE.JELL SOUR CHERRY FREEZER JAM



30 Minutes to Homemade SURE.JELL Sour Cherry Freezer Jam image

Enjoy ripened sour cherries year-round with this sour cherry freezer jam! You'll love this 30 Minutes to Homemade SURE.JELL Sour Cherry Freezer Jam.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield 80 servings, 1 Tbsp. each

Number Of Ingredients 4

2 cups prepared fruit (buy about 1-1/2 lb. fully ripe sour cherries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin

Steps:

  • Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
  • Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
  • Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
  • Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

SOUR CHERRY JAM



Sour Cherry Jam image

Sour cherry jam is just packed with incredible cherry flavor.

Provided by Ashley Adamant

Time 1h5m

Number Of Ingredients 3

3 lbs sour cherries (2 1/2 lbs pitted, or 5 cups pitted)
Juice of 1 lemon (2 Tbsp.)
2 cups sugar (see note)

Steps:

  • Pit fresh 3 lbs sour cherries. If working with pitted fruit, the total weight should be about 2 1/2 lbs pitted, or roughly 5 cups pitted fruit.
  • Place the fruit in a heavy-bottomed jam pot along with lemon juice. Bring to a boil over medium-high heat.
  • Cook the cherry mixture, stirring continuously to avoid boil-overs, for about 20 minutes until the fruit has completely fallen apart.
  • Add sugar. (If adding pectin, now is the time, see notes).
  • Continue cooking the jam until it reaches gel stage, about 25 to 30 more minutes.
  • Test for gel stage on a plate that's been placed in the freezer, or with an instant-read thermometer (220 degrees F at sea level).
  • Turn off heat and ladle jam into prepared jars. De-bubble, wipe rims and adjust headspace to 1/4 inch. Store in the refrigerator for immediate use (within 1 month), or process in a water bath canner for 10 minutes for a shelf-stable jam.

CHERRY JAM RECIPE WITHOUT PECTIN AND LOW SUGAR



Cherry Jam Recipe Without Pectin and Low Sugar image

Here's my favorite old-fashioned cherry jam recipe that's high on taste but low on sugar and doesn't use store-bought pectin! Can it or toss it in the freezer for freezer jam (or see our pectin option in the notes below if you're in a hurry!). No matter the method, these cherry jam recipes come together easily so you can enjoy the bright taste of cherries all year long.

Provided by MelissaKNorris

Categories     Condiment

Time 50m

Number Of Ingredients 3

5 cups sweet cherries (pitted and chopped)
2.5 cups sugar (can use between 2.5-3 cups depending on how sweet your cherries are and your preference)
5 tablespoons lime juice from concentrate (or lemon juice)

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.

Nutrition Facts : ServingSize 2 Tbs, Calories 75 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 2 g

SURE.JELL SOUR CHERRY JAM



SURE.JELL Sour Cherry Jam image

This straightforward recipe for SURE.JELL Sour Cherry Jam will let you enjoy the sweet taste of jam-making success-even if you've never tried it before.

Provided by My Food and Family

Categories     Home

Time 3h

Yield about 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Number Of Ingredients 4

4 cups prepared fruit (buy about 3 lb. fully ripe sour cherries)
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-3/4 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 8-qt. stockpot.
  • Stir pectin into prepared fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that does'n't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

CHERRY JELLY



Cherry Jelly image

Sweet or sour cherries can be used. I used sour because that is what grows on our tree. Got this off the internet and altered it somewhat. No need to pit all those cherries. This one is easy! Time to make does not include time for water to boil in water bath canner.

Provided by kdp4640

Categories     Jellies

Time 1h

Yield 7 half pints

Number Of Ingredients 4

3 1/2 cups cherry juice
1 cup water
1 (1 3/4 ounce) package dry pectin
4 1/2 cups sugar

Steps:

  • TO MAKE JUICE:
  • Select fully ripe cherries.
  • Softly wash. Remove stems. Do not pit!
  • In large pot, crush cherries (I use a potato masher.).
  • Add 1 cup water to crushed cherries.
  • Bring to a boil over high heat.
  • Reduce heat and simmer for 10 minutes.
  • Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
  • Toss pits, pulp, and peels.
  • TO MAKE JELLY:
  • Measure 3 1/2 cups juice into large pot.
  • Add pectin and stir.
  • Place on high heat and stir constantly.
  • Bring to a full rolling boil (that can't be stirred down).
  • Add sugar, continue stirring and bring to a full rolling boil once more.
  • Boil hard for 1 minute.
  • Remove from heat.
  • Skim off foam.
  • Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
  • Process in hot water bath for 5 minutes.
  • Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

Nutrition Facts : Calories 520.8, Sodium 16.6, Carbohydrate 135, Fiber 0.6, Sugar 128.3

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - SOUR CHERRY JAM



SURE.JELL® for Less or No Sugar Needed Recipes - Sour Cherry Jam image

The key to great sour cherry jam? Fully ripened cherries. Try it now in this SURE.JELL for Less or No Sugar Needed Recipes - Sour Cherry Jam.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 4

5 cups prepared fruit (buy about 3 lb. fully ripe sour cherries)
3 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp. butter or margarine

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Stem and pit cherries. Finely chop or grind fruit. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
  • Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SURE.JELL SOUR CHERRY JELLY



SURE.JELL Sour Cherry Jelly image

Fresh sour cherry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 6

3-1/2 cups prepared juice (about 3-1/2 lb. fully ripe sour cherries)
1/2 cup water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl
1/4 tsp. almond extract

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
  • Stem and pit cherries. Finely chop or grind fruit. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Add extract; stir.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

SWEET CHERRY JAM



Sweet Cherry Jam image

Make and share this Sweet Cherry Jam recipe from Food.com.

Provided by Coppercloud

Categories     Cherries

Time 43m

Yield 6 Half pint

Number Of Ingredients 5

3 lbs fully ripe dark sweet cherries, pitted (4 cups)
1 (1 3/4 ounce) packet powdered fruit pectin
1 teaspoon lemon zest
1/4 cup lemon juice
5 cups sugar

Steps:

  • In a pot, mix cherries, pectin, lemon juice and lemon zest.
  • Bring to a boil, stirring constantly.
  • Add sugar, stir to combine.
  • Bring to a rolling boil for 1 minute.
  • Remove from heat, skim foam.
  • Ladle into hot sterilized 8 oz jars, leave 1/4" head space. Wipe rims and add lids.
  • Process jars in water bath for your recomended altitude.

Nutrition Facts : Calories 778.9, Fat 0.3, SaturatedFat 0.1, Sodium 20.7, Carbohydrate 201.6, Fiber 4.2, Sugar 189.9, Protein 1.8

TART CHERRY JAM - COOKED



Tart Cherry Jam - cooked image

Make and share this Tart Cherry Jam - cooked recipe from Food.com.

Provided by Dianne Jones

Categories     Fruit

Time 1h15m

Yield 6-8 cups

Number Of Ingredients 5

4 cups prepared seeded cherry pulp
4 3/4 cups sugar
1 box Sure-Jell
1/2 teaspoon butter
1/4 teaspoon almond extract

Steps:

  • Follow sure Jell Directions.
  • Water Bath Can 15 minutes using regulation jars& new caps.
  • Note: put your fingers into the pulp to find any missing seeds before you make jam.
  • Follow Sure Jell Instructions for Cooked Jam.
  • Please water-bath all Jam for 15 minutes.
  • Jam canned this way will be safe& last over 2 years without mold.

Nutrition Facts : Calories 643.1, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.8, Sodium 18.9, Carbohydrate 165.9, Fiber 0.7, Sugar 158.2

SOUR CHERRY JAM



Sour Cherry Jam image

I think I got this off the net a long time ago. I have also made it with semi sweet cherries and it was very good.

Provided by NoraMarie

Categories     Low Protein

Time 1h20m

Yield 6 jars, 6 serving(s)

Number Of Ingredients 4

3 lbs sour cherries (about 4 cups)
7 cups sugar
6 ounces liquid fruit pectin
1 teaspoon almond extract

Steps:

  • Wash, stem, and pit cherries.
  • Chop them small pieces.
  • Put fruit and sugar in a large saucepan.
  • Boil hard for 1 minute.
  • Remove from heat and stir in liquid pectin.
  • Skin 5 minutes.Add almond extract,.
  • Put in jars and seal with hot lids.
  • I sometime do a 5 minute hot bath, but not everytime.

BLUEBERRY-CHERRY JAM



Blueberry-Cherry Jam image

I got this recipe from an internet search. It said it was exported from MasterCook from Kraft General Foods. It is very easy to make and is excellent jam. The recipe called for sour cherries, but I used sweet ones and it turned out wonderfully. Very nice blend of flavors.The cherry measurement is approx 3 cups pitted. You will need to chop the cherries and measure out the 1 & 1/2 cups after they have been chopped. It takes about 3 cups to get 1 & 1/2 cups chopped.

Provided by Zaney1

Categories     Cherries

Time 11m

Yield 5 half pint jars

Number Of Ingredients 4

2 cups fully ripe blueberries
1 1/2 cups cherries, approx 3 cups pitted
4 cups sugar
1 box sure-jell powdered fruit pectin

Steps:

  • Measure berries, then crush.
  • Pit and finely chop cherries then measure.
  • Mix fruit into 8 qt pot.
  • Add pectin to fruit in pot.
  • Bring to a full boil over high heat.
  • Add sugar and stir.
  • Return to a boil and boil hard for 1 minute, stirring constantly.
  • Remove from heat, skim off any foam and ladle into hot jars.
  • Wipe jar rims and threads, top with two piece lids, tighten lids.
  • Process for 10 minutes in hot water bath.

Nutrition Facts : Calories 682, Fat 0.3, Sodium 2.2, Carbohydrate 175.9, Fiber 2.4, Sugar 171.5, Protein 0.9

CHERRY-BERRY JAM



Cherry-Berry Jam image

I like to combine several types of fruit in jam. This summer jam uses sour cherries, raspberries, and blueberries.

Provided by AnnaLena

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 64

Number Of Ingredients 5

24 ounces fresh sour cherries
1 pint fresh raspberries
10 ounces fresh blueberries
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
7 cups white sugar

Steps:

  • Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Prepare fruit and measure. Remove pits from cherries and measure 3 cups of pitted sour cherries. Crush raspberries and measure 1 cup crushed raspberries. Mash blueberries and measure 1 cup mashed blueberries.
  • Combine cherries, raspberries, and blueberries in a large pot. Stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in sugar sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Ladle cherry berry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 23.4 g

CHERRY FREEZER JAM RECIPE



Cherry Freezer Jam Recipe image

This easy recipe for cherry freezer jam is made in minutes and has the most wonderful flavor and texture.

Provided by Linda Larsen

Categories     Breakfast     Brunch     Condiment

Time 40m

Yield 12

Number Of Ingredients 6

3 cups bing cherries (chopped)
1/2 cup raspberries
2 tablespoons lime juice
1 3/4 cups sugar
1/2 cup water
1 (1.5-ounce) package no-cook freezer jam pectin

Steps:

  • Place six (250 mL) freezer-safe mason jars in the dishwasher and run through the wash cycle to sanitize. Leave the jars in the dishwasher until you're ready to fill them.
  • Place the cherries and raspberries in a large bowl; mash with a potato masher or a large fork. Add the lime juice and water and stir.
  • In a medium bowl, combine the sugar and pectin; stir well with a wire whisk to make sure the pectin is evenly distributed. Stir the sugar mixture into the fruit mixture; stir constantly for 3 minutes.
  • Ladle the jam into each jar leaving about 1/2" of headspace. Wipe the tops of the jars with a damp cloth and place the lids on the jars; fasten securely. Let the filled jars stand at room temperature for one hour.
  • Label the jars and refrigerate for 3 to 5 days until the jam sets. Then you can freeze them up to one year.
  • When opened, each jar will last, refrigerated, for about three weeks. You can also refrigerate the jars for up to three weeks; We do that with the first one and freeze the rest, taking them out of the freezer and putting them in the fridge the night before we want to use the jam.

Nutrition Facts : Calories 18 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Fat 0 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g

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