Tag Archives: cherry

Redcurrant and Cherry Jam

Redcurrant and Cherry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1 kg (2lbs) cherries
  • 450g (1lb)redcurrants
  • 1.5 kg (3lb 5oz) sugar
  • 150 ml (1/4 pint) water
Instructions
  1. Wash the fruit.
  2. Remove stones from cherries.
  3. Top and tail the redcurrants.
  4. Place all the fruit and the water in a preserving pan and bring to the boil.
  5. Turn down the heat so the mixture simmers and leave it to cook until the fruit is soft - 20 to 30 minutes.
  6. Add the sugar slowly, stirring all the time to ensure that it dissolves. Keep stirring until the bottom of the pan is free of gritty sugar crystals.
  7. Bring back to the boil and boil hard until setting point is reached.
  8. Pour into warm sterilized jars and seal immediately.
 

Gooseberry and Cherry Jam

Gooseberry and Cherry Jam
Author: 
 
Ingredients
  • 1kg (2lb 3oz) gooseberries
  • 500g (1lb 2oz) cherries (weighed AFTER the stones have been removed)
  • 500ml (18 fl oz) water
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Clean the berries to remove stalks and dirt
  2. Place in a preserving pan with the water.
  3. Simmer gently until the fruit is soft. This may take half an hour
  4. Add the sugar and stir over low heat until dissolved.
  5. Bring to the boil and boil rapidly until setting point is reached.
  6. Remove from the heat, skim, pour into preheated jars, cover and seal whilst still hot.
 

Cherry Jam III

Cherry Jam III
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.95kg (6½ lb) dark (Morello) cherries
  • Juice of 3 lemons
  • 1.6kg (3½ lb) sugar
Instructions
  1. Wash and then stone the cherries.
  2. Place the stones in a muslin bag.
  3. Put the bag of cherry stones in the pan, with the cherries and lemon juice.
  4. Simmer gently over low heat until the juices begin to run and the fruit is tender.
  5. Remove the muslin bag, and stir in the sugar.
  6. Bring to the boil and boil rapidly until setting point is reached.
  7. Remove from the heat, skim any scum from the surface, pour into pre-heated jars, cover and seal whilst still hot.
 

Cherry Jam II

Cherry Jam II
Author: 
Recipe type: Jam
Cuisine: American
 
Ingredients
  • 4 cups pitted cherries, chopped in to halves
  • 60g (2 oz) powdered pectin
  • 50ml (2 fl oz) lemon juice
  • 50ml (2 fl oz) almond flavouring
  • 1.25ml (1/4 tsp) salt
  • 2.5ml (1/2 tsp) ground cinnamon
  • 2.5ml (1/2 tsp) ground cloves
  • 4½ cups sugar
Instructions
  1. Place all ingredients, except the sugar, into a large jam pan.
  2. Bring to a full rolling boil.
  3. Add the sugar and stir well whilst keeping the mix boiling.
  4. Boil for 10 to 20 minutes until the mix thickens and reaches setting point.
  5. Skim mixture to remove surface scum if necessary.
  6. Pour into hot, sterilized jars.
  7. Seal well.
 

Cherry Jam

Cherry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.75kg (6 lb) cherries
  • 450g (1 lb) red currants
  • a little water
  • sugar to match the weight of the *stoned* cherries
Instructions
  1. Wash and stone the cherries.
  2. Weigh the stoned cherries, then measure out an equal quantity of sugar.
  3. Put the red currants in a pan with a little water and boil them for half an hour.
  4. Remove the currants from the heat and strain the liquid through a jelly bag (a thick tea towel will do as a substitute).
  5. Add the juice and the cherries to a preserving pan.
  6. Boil until the cherries are soft and tender.
  7. Add the sugar and, whilst stirring, slowly bring to the boil.
  8. Make sure all the sugar dissolves before you reach boiling point.
  9. Keep on a rolling boil until the juice becomes thick and jam like.
  10. Skim if necessary, then pour into jars as soon as it reaches setting point.
 

Cherry Almond Jelly

Cherry Almond Jelly
Author: 
Recipe type: Jelly
Cuisine: American
 
Ingredients
  • 850ml (1½ pints) cherry juice
  • 900g (2lb) sugar
  • 1 box pectin
  • 5ml (1tsp) vanilla extract
  • 5ml (1tsp) almond extract
Instructions
  1. Bring 1 cup of cherry juice, with the vanilla and almond extracts, to the boil.
  2. Boil for 1 minute, then add the remaining juice and pectin and return to the boil.
  3. Boil for 1 minute, then add sugar and bring to a full rolling boil, stirring all the time.
  4. Boil for 3 minutes.
  5. Pour up in sterilized jars and seal.