CHERRY JAM
This jam tastes like cherry pie and is wonderful on biscuits or toast. I didn't use the Kirsch because I didn't have any, but I will try adding it next time.** It is a pain to pit the cherries, so do yourself a favor and buy a cherry/olive pitter. I bought one made by Oxo for around $12.00 and it was worth every penny. I used my food processor to chop the cherries but be sure not to liquify the cherries - just divide them into batches of three and pulse a few times to coarsely chop. You can use any type of sweet cherry such as Bing or Rainier. **I did make a batch using the Kirsch, however, I don't care for it all. It completely overpowers the flavors so, personally, I don't recommend using the Kirsch.
Provided by Luby Luby Luby
Categories Low Protein
Time 1h25m
Yield 7 half-pint jars
Number Of Ingredients 7
Steps:
- Prepare jars and lids according to the USDA guidelines for preserving foods.
- In a large stainless steel or enameled pot combine the chopped cherries, lemon juice, butter and liqueur if using.
- Heat over high heat and add powdered pectin and stir until blended.
- Bring to a full boil, stirring constantly.
- Add sugar all at once and return to a rolling boil, stirring constantly.
- Boil for 1 minute and remove from heat.
- Add the almond extract mixing well.
- Skim off any foam and let sit for 5 minutes, stirring every minute.
- Ladle into hot jars, leaving about 1/4" headspace.
- Wipe rims with a damp cloth.
- Fit lids on jars and screw the bands on to finger tight being careful not to over-tighten.
- Place jars on rack in water bath canner making sure there is 1-2 inches of water over the tops of the jars.
- Cover and bring to a boil.
- Boil for 10 minutes then turn off fire and remove lid.
- Let sit for 5 minutes in water then remove and place upright on a thick kitchen towel to cool.
- Check to make sure lids have sealed and store in cool dry area for up to one year.
Nutrition Facts : Calories 707.4, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.4, Sodium 18.3, Carbohydrate 181.3, Fiber 4.7, Sugar 168, Protein 2.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jagath Nishantha
[email protected]This is the best cherry jam recipe I've ever tried. It's so easy to make and it tastes amazing.
Ofonime Anietie
[email protected]I followed the recipe exactly and the jam turned out perfectly. I'm so happy with how it turned out.
Cyndie Ray
[email protected]This recipe is a bit time-consuming, but it's worth it. The jam is so flavorful and delicious.
pol capilitan
[email protected]I'm not a big fan of cherry jam, but this recipe changed my mind. It's so good!
Boytjie Kambala
[email protected]This jam is amazing! I highly recommend it.
Sulman Ghani
[email protected]Delicious!
eleni l.
[email protected]I'm so glad I found this recipe. It's the best cherry jam I've ever had. Thanks for sharing!
Jon Agrimson
[email protected]This jam is so versatile. I've used it on toast, in yogurt, and even as a filling for my thumbprint cookies. It's always a hit!
hi lol
[email protected]Easy to make and delicious! I used frozen cherries and it turned out great. I'll definitely be making this again.
Dolores Bulock
[email protected]This jam is so good! I love the deep cherry flavor and the little bit of spice from the cinnamon. It's perfect on toast, biscuits, or even just eaten by the spoonful.
M Bota
[email protected]This recipe is a keeper! The jam turned out beautifully and tastes amazing. I'll definitely be making it again and again.
Oceana Kirk
[email protected]Wow! This cherry jam is absolutely delicious! The perfect balance of sweet and tart. I used it on my morning toast and it was the perfect start to my day.