Free Recipe Sweet Cherry Jam
Recipe Type: J Recipes
Recipe Preparation: boil
Cooking Ingredients for Sweet Cherry Jam Recipe
4 c Pitted; finely chopped sweet
-cherries (about 3 pounds)
1/4 c Lemon juice
1/4 c Kirsch
1/2 ts Ground cinnamon
1 Box (1-3/4 or 2 oz) dry
-pectin
4-1/2 c Sugar
Sweet Cherry Jam Preparation
From: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU> Date: Tue, 9 Jul 1996 10:14:05 EST From Sunset”s Home Canning Book In a heavy-bottomed 8- to 10-quart pan, mix cherries, lemon juice, kirsch, cinnamon and pectin. Bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil; then boil, stirring, for 2 minutes. (if using a 2-oz box of pectin, boil for 4 minutes.) Remove from heat and skim off any foam. Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 5 minutes. Or omit processing and ladle into freezer jars or freezer containers, leaving 1/2-inch headspace; apply lids. Let stand for 12 to 24 hours at room tempera- ture; freeze or refrigerate. Makes about 5 half-pints. Storage time. Processed: Up to 1 year. Unprocessed: Up to 1 month in refrigerator; up to 1 year in freezer. Per tablespoon: 59 calories, 0 g protein, 15 g carbohydrates, 0 g total fat, 0 mg cholesterol, 0 mg sodium. EAT-L Digest 8 July 96 From the EAT-L recipe list.
Cooking Temperature:
Recipe Serves: 1
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