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Dishesdone
 Supporting Member
My Time
| | Posted on Wednesday, May 14, 2008 - 06:03 am EST : |   
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Cherry Jam
from Sure Jell
Prep Time: 45 min
Total Time: 45 min
Makes: About 6 (1-cup) jars
4 cups prepared fruit (about 3 lb. fully ripe sweet cherries)
1/4 cup fresh lemon juice
1 box SURE.JELL Fruit Pectin
5 cups sugar, measured into separate bowl
1/4 teaspoon almond extract
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 4 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.
STIR pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. 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 1/8 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.)
MY NOTES – I omitted the surejell and reduced the sugar to 4 cups and I used 3 1-lb bags of frozen cherries from Trader Joes. I mixed the sugar in with the cherries and lemon juice first, let it sit for an hour or so, and then cooked it down. I put the extract in at the end, and then let it cook for about a minute more.
Dishesdone
- New York,
Zone "7"
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Susanq
Supporting Member
My Favorite Photo
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My Time
| | Posted on Thursday, May 29, 2008 - 08:54 pm EST : |
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I forgot to tell you I've copied and pasted! As soon as our Door County cherries are plentiful I will give it a try. I love, love, cherry preserves on a toasted English Muffin for breakfast!
SusanQ - Zone 4b-5b Wisconsin |
Dishesdone
Supporting Member
My Time
| | Posted on Friday, May 30, 2008 - 10:09 pm EST : |
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me, too, with melted butter, too! and lately I just swirl a spoonful in my oatmeal!
Dishesdone
- New York,
Zone "7"
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Dishesdone
Supporting Member
My Time
| | Posted on Friday, June 13, 2008 - 10:05 am EST : |
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Are Door County Cherries sweet or sour?
Dishesdone
- New York,
Zone "7"
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Kathleen_li
Supporting Member
My Favorite Photo
My Weather
| | Posted on Friday, June 13, 2008 - 06:59 pm EST : |
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Don't know, but they sound SLAMMIN' good. OY!
Kathleen_li
- NY,
Zone "6"
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Lovinlife
Supporting Member
| | Posted on Tuesday, June 17, 2008 - 09:55 am EST : |
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So did I. The local cherries are just now coming into our produce stands, and they are soooo delicious. Thank you so much, Carol.
Lovinlife
- Utah,
Zone "5"
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Susanq
Supporting Member
My Favorite Photo
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My Garden
My Time
| | Posted on Tuesday, June 17, 2008 - 06:58 pm EST : |
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Sorry, missed your question until now! I think they grow mainy sour but sweet are grown too. I see your recipe specifies 'sweet' so I'll be careful (and pitful) ;)
SusanQ - Zone 4b-5b Wisconsin |
Dishesdone
Supporting Member
My Time
| | Posted on Tuesday, June 17, 2008 - 07:49 pm EST : |
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I don't think I've had sour cherries! I'll look for them, what else do you make with sour cherries?
you're welcome, Gloria :)
That was pitful, LOL, to borrow Susan's word :)
Dishesdone
- New York,
Zone "7"
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