Tart Red Cherry Jam Less Sugar 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.

SUGAR-FREE CHERRY JAM

Steps:

• Wash jars, bands, and lids well. Place jam jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil. Turn off the burner and leave jars in canner until ready to use.
• Place lids and bands in water in a small saucepan and heat until water simmers. keep lids & bands in warm water until ready to use.
• If using fresh cherries, pit before adding to a large saucepan. If using frozen measure and just pour right in.
• Add lemon juice and calcium water and blend in well.
• In a bowl add allulose and pectin and blend well.
• Heat the cherries in the saucepan over medium heat. As they start to soften, mash with the back of a fork, or use a potato masher. I like to leave a few whole cherries in my jam, but mash to the consistency that you like. Bring cherries to a boil.
• Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
• Fill jam jars to ¼" to the top. Clean rims with a clean cloth. Add lids and twist bands until finger tight.
• Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
• Remove from water. Let jars cool undisturbed for 24 hours.
• Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.

TART CHERRY JAM - COOKED

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.

CHERRY JAM TART

Steps:

• To make the tart dough: Cream the butter and sugar in the mixer bowl on medium-high speed until light and fluffy. Add the flours and salt to the bowl, and beat on low speed just until the dry ingredients are incorporated and a cohesive dough forms.
• Scrape the dough out of the bowl onto a work surface, and knead a few times, until it comes together in a ball. Divide into two pieces-a larger piece of two-thirds of the dough, and a small piece of a third of the dough. Press both pieces into flat rectangles, and wrap them well in plastic wrap. Refrigerate for 2 hours (or for a day) before rolling; freeze for longer keeping.
• When you are ready to bake the tart, arrange a rack in the center of the oven and heat to 350°. Butter the bottom and sides of the baking pan. In a small bowl, cover the dried cherries with warm water (or rum or liqueur); let them soak and soften.
• Place the larger piece of dough between two sheets of parchment, and roll it out to a rectangle a bit larger than the jelly-roll pan. Peel off the top layer of parchment, and invert the dough so it lies centered in the pan, then peel off the second parchment sheet. Gently press and push the dough into the pan to form a smooth, intact crust, even on the bottom and slightly thicker against the sides of the pan. Scrape off excess dough so the crust is flush with the pan sides, and save all the scraps. (If the crust tears or is too thin in spots, patch with the extra dough.)
• For the tart filling, scrape all the cherry preserves into a bowl; drain the rehydrated cherries and stir them into the preserves. Spread all the filling in the crust, covering the bottom evenly.
• Roll the smaller piece of dough between the parchment sheets to a round or oblong sheet (about as thick as you rolled the larger piece of dough). Peel off the top layer of parchment; to make a decorative top crust you can cut out circles or other shapes with floured cookie cutters or use a pastry wheel to cut diamonds or lattice strips. If you are short on top crust dough gather and reroll all the dough scraps to make more shapes, and lay them all over the tart, in any pattern you like, with the cherry filling peeking through. Sprinkle the sliced almonds evenly over the top of the tart.
• Set the tart in the oven, and bake about 50 minutes, rotating the pan halfway through the baking time, or until the crust is deep golden brown and the filling is bubbling.
• Let the tart cool completely on a wire rack. Cut in pieces of any size, and serve on individual dessert plates, or arrange the pieces on a serving platter for a buffet or picnic. Dust them with confectioners' sugar, or accompany with whipped cream, ice cream, or zabaglione.

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

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and pit cherries. Chop cherries very finely. Measure exactly 5 cups chopped cherries into large bowl.
• Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add cherries; stir 1 min. or until well blended.
• Fill all 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. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.