Three Ingredient Cherry Jam Recipes

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).

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.

THREE-INGREDIENT CHERRY JAM

Steps:

• . In a food processor, pulse thawed cherries a few times until they're broken up but not puréed.
• Transfer to a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes and remove from heat.
• Stir in chia seeds and maple syrup and transfer to a container for serving.
• Jam will set as it cools to room temperature.
• Cover, refrigerate and use within 10 days.
• Tip: Not a fan of cherries? Substitute with another Great Value frozen fruit, available exclusively at Walmart, like blueberries, raspberries, strawberries or mixed berries.