how do i make cherry jam?

Question

My dad brought home a big box of cherries and told me to do what i want with it and i thought i would try making cherry jam but i never made jam before i dont know what to do... it sounds yummy though!

Answer 1

Ingredients
1 quart sweet or sour cherries, chopped and pitted 2 tablespoons lemon juice (use only with sweet cherries)
6 1/4 cups sugar 2 pouches liquid pectin


Directions
Combine cherries, sugar and lemon juice (if needed) in a large saucepot. Bring to a boil, stirring until sugar dissolves.

Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.

Makes about 8 half-pints.

OR

Cherry Jam

1 1/2 pounds frozen unsweetened tart cherries
4 cups granulated sugar
1 (1 3/4-ounce) package powdered fruit pectin
3/4 cup water

1. Follow recipe exactly. Do not reduce or increase the amount of ingredients or substitute other ingredients. Do not double recipe because mixture may not set.
2. Have ready clean freezer containers with lids (1 or 2-cup size).
3. There are 4 to 5 cups frozen cherries in 1 1/2 pounds. Coarsely chop cherries while still frozen. Allow cherries to thaw and come to room temperature. Do not drain cherries; use all the juice for the jam. You should have 2 cups of chopped cherries and juice. It is critical that the cherries be at room temperature, not slightly chilled.
4. Combine chopped (room temperature) cherries with juice and sugar in a medium mixing bowl; mix well. Set aside 10 minutes; stir occasionally.
5. Combine powdered fruit pectin and water in a small saucepan; mix well. (Mixture may be slightly lumpy before cooking.) Bring mixture to a boil over high heat, stirring constantly. Boil, stirring, 1 minute. Remove from heat. Immediately stir pectin mixture into cherries. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. Quickly pour into containers to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours to set.
6. For immediate use, store in refrigerator up to 3 weeks, or freeze containers up to 1 year. To use, thaw in the refrigerator.

Makes 5 to 6 cups.

definition of pectin

Pectin, a white to light brown powder, is a heterosaccharide derived from the cell wall of higher terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot[1].

It is mainly used in food as a gelling agent in jams and jellies. Today it is also used in fillings, sweets, as a stabiliser in fruit-juices and milk-drinks and as a source of dietary fiber in foods.
USES
The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. For household use, pectin is an ingredient in jelling sugar (sometimes sold as “sugar with pectin”) where it is diluted to the right concentration with sugar and some citric acid to adjust pH. In some countries, pectin is also available as a solution or an extract, or as a blended powder, for home jam making. For conventional jams and marmalades that contain above 60% sugar and soluble fruit solids, high-ester pectins are used. With low-ester pectins and amidated pectins less sugar is needed, so that diet products can be made. Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, and as a fat replacer. Typical levels of pectin used as a food additive are between 0.5 – 1.0 % - this is about the same amount of pectin as in fresh fruit.

Answer 2

Cherry Jam
INGREDIENTS:

* 2 cups finely chopped pitted cherries
* 4 cups granulated sugar
* 1 teaspoon citric acid
* 1 package powdered pectin
* 3/4 cup water

PREPARATION:
Combine chopped cherries, sugar and critic acid. Let stand 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes.Ladle jam into can or freezer jars, leaving 1/4" headspace. Adjust rings and seals. let stand at room temperature until set, up to 24 hours. Follow jar manufacturer's insert or pectin directions for the most up-to-date instructions for canning jams and jellies. Label and freeze.
Makes about 6 half-pint jars.

Answer 3

Go to the grocery and buy some Sure-Jell in a little box in the canning aisle. On the back, it will tell you how many boxes you need for how many quarts of fruit you have. Inside will also be directions for making jam.

Sorry I can't be of more helpl, but whenever I make jam, I get the fruit, then go buy Sure-Jell and follow their directions! :-D Perfect every time!

Answer 4

Take two bunches of cherries and jam 'em together! Hahahahahahah.

Answer 5

use the cheeries and put them into a pot with water sugar alittle bit of lemon juice and alittle bit of flour. cook down unitl its pretty much a thick liquid. referigerate. =]

Answer 6

http://www.google.ca/search?sourceid=navclient&aq=t&ie=UTF-8&rlz=1T4GFRD_enCA204CA204&q=cherry+jam+recipe

Answer 7

a few choices for you .. good luck