BC Cherry Jam

Name: BC Cherry Jam
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters unsweetened apple juice; 710 milliliters pitted, chopped fresh cherries; 4 half pint canning jars with lids and rings; 2 teaspoons lemon juice; 113 grams packages powdered fruit pectin; 710 milliliters white sugar

BC Cherry Jam might be a good recipe to expand your condiment recipe box. This recipe serves 4. One serving contains 754 calories, 1g of protein, and 0g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. If you have sugar, cherries, half pint canning jars, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

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.

Ingredients you will need

Apple Juice

Lemon Juice

Cherries

Pectin

Sugar

Jam

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cherry Jam

Water

Equipment you will use

Paper Towels

Spatula

Knife

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.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Equipment you will use

Pot