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
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Jagath Nishantha
jagath@hotmail.co.ukThis is the best cherry jam recipe I've ever tried. It's so easy to make and it tastes amazing.
Ofonime Anietie
oanietie32@gmail.comI followed the recipe exactly and the jam turned out perfectly. I'm so happy with how it turned out.
Cyndie Ray
c@hotmail.comThis recipe is a bit time-consuming, but it's worth it. The jam is so flavorful and delicious.
pol capilitan
pol_capilitan@aol.comI'm not a big fan of cherry jam, but this recipe changed my mind. It's so good!
Boytjie Kambala
boytjie.kambala@gmail.comThis jam is amazing! I highly recommend it.
Sulman Ghani
s.g@yahoo.comDelicious!
eleni l.
l94@yahoo.comI'm so glad I found this recipe. It's the best cherry jam I've ever had. Thanks for sharing!
Jon Agrimson
jon.agrimson@yahoo.comThis 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
hilol100@yahoo.comEasy to make and delicious! I used frozen cherries and it turned out great. I'll definitely be making this again.
Dolores Bulock
doloresb81@yahoo.comThis 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
bm47@gmail.comThis recipe is a keeper! The jam turned out beautifully and tastes amazing. I'll definitely be making it again and again.
Oceana Kirk
o.k@hotmail.co.ukWow! 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.