Best 3 Over The Top Cherry Jam Recipes

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Indulge your taste buds with a spoonful of "Over the Top Cherry Jam," a culinary masterpiece that elevates the humble cherry to new heights of lusciousness. This jam is not just a mere spread; it's an explosion of flavors that will transport you to a world of pure delight. With a vibrant ruby hue, each bite offers a burst of juicy cherries, tantalizing your palate with its sweet, tangy, and slightly tart notes. Whether you're a seasoned jam connoisseur or simply seeking a taste of the extraordinary, this recipe will guide you on a culinary journey like no other.

Check out the recipes below so you can choose the best recipe for yourself!

OVER-THE-TOP CHERRY JAM



Over-the-Top Cherry Jam image

We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 6 half-pints.

Number Of Ingredients 4

2-1/2 pounds fresh tart cherries, pitted
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon butter
4-3/4 cups sugar

Steps:

  • In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

CHERRY JELLY



Cherry Jelly image

Sweet or sour cherries can be used. I used sour because that is what grows on our tree. Got this off the internet and altered it somewhat. No need to pit all those cherries. This one is easy! Time to make does not include time for water to boil in water bath canner.

Provided by kdp4640

Categories     Jellies

Time 1h

Yield 7 half pints

Number Of Ingredients 4

3 1/2 cups cherry juice
1 cup water
1 (1 3/4 ounce) package dry pectin
4 1/2 cups sugar

Steps:

  • TO MAKE JUICE:
  • Select fully ripe cherries.
  • Softly wash. Remove stems. Do not pit!
  • In large pot, crush cherries (I use a potato masher.).
  • Add 1 cup water to crushed cherries.
  • Bring to a boil over high heat.
  • Reduce heat and simmer for 10 minutes.
  • Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
  • Toss pits, pulp, and peels.
  • TO MAKE JELLY:
  • Measure 3 1/2 cups juice into large pot.
  • Add pectin and stir.
  • Place on high heat and stir constantly.
  • Bring to a full rolling boil (that can't be stirred down).
  • Add sugar, continue stirring and bring to a full rolling boil once more.
  • Boil hard for 1 minute.
  • Remove from heat.
  • Skim off foam.
  • Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
  • Process in hot water bath for 5 minutes.
  • Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

Nutrition Facts : Calories 520.8, Sodium 16.6, Carbohydrate 135, Fiber 0.6, Sugar 128.3

BC CHERRY JAM



BC Cherry Jam image

When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®.

Provided by Pepper

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 40

Number Of Ingredients 6

3 cups pitted, chopped fresh cherries
½ cup unsweetened apple juice
2 teaspoons lemon juice
2 (2 ounce) packages powdered fruit pectin
3 cups white sugar
4 half pint canning jars with lids and rings

Steps:

  • 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. 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.
  • 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. 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.
  • 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.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 16.9 g

Tips:

  • Use ripe, fresh cherries. This will ensure that your jam has the best flavor and texture.
  • Pit the cherries before cooking. This is the most time-consuming part of the process, but it's worth it to avoid having pits in your jam.
  • Use a large pot. The jam will bubble up as it cooks, so you need a pot that's big enough to accommodate it.
  • Stir the jam frequently. This will prevent it from sticking to the bottom of the pot and burning.
  • Cook the jam until it reaches the desired consistency. The jam should be thick and spreadable, but not too thick.
  • Let the jam cool completely before storing it. This will help it to set properly.

Conclusion:

Cherry jam is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for spreading on toast, biscuits, or pancakes, or for using as a filling in pies and pastries. It can also be used as a glaze for ham or chicken, or as a sauce for ice cream or yogurt. No matter how you choose to use it, cherry jam is sure to be a hit. So next time you have a bounty of fresh cherries, be sure to make a batch of this delicious jam.

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