Sweet Cherry Lime Freezer Jam Recipes

SWEET CHERRY FREEZER JAM

Steps:

• Start with clean dry plastic containers or glass jars.
• Stem and pit cherries. I love using this cherry pitter. Coarsely chop fruit with a sharp knife or chopper. You can also give a few pulses in the food processor - not too many though, you want chunks of fruit in your jam. Measure exactly 2 cups of cherries into large microwave-safe bowl. Stir in the sugar. Let stand 10 min., stirring occasionally.
• Place bowl in microwave and cook on high power for 3 minutes. Remove and stir. Most of the sugar should be dissolved. Taste the jam. If it still has a grainy texture, return to microwave for another minute or two.
• Combine water and pectin in small saucepan and stir till pectin is dissolved. Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Add to fruit mixture along with the lemon juice and stir 3 full minutes.
• Fill prepared containers immediately to within 1/2 inch of tops. Wipe off top edges of containers and cover with lids right away. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using.

FREEZER JAM

Steps:

• Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
• In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
• In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
• Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.

CHERRY-LIME JAM RECIPE

Steps:

• Add the cherries, sugar, lime juice and water to a large Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 35 minutes.
• Add the lime zest, stirring to evenly distribute throughout the jam.
• Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
• Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
• Process the jars in a water bath canner for 15 minutes. Remove and let cool completely