You must be logged in to post a review.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
This recipe was made using the new Ball Jam & Jelly Maker available at freshpreserving.com but also may be made using standard jam practices. Instructions for both methods are included.
Prepare and sterilize 4 pint-sized canning jars, lids and rings according to standard safe canning practices.
Both methods: Measure 2 2/3 cups of frozen or fresh pitted cherries into a large bowl. Crush them using a potato masher or the bottom of a heavy glass. Set aside.
Measure sugar and set aside.
Jam & Jelly Maker method: Sprinkle pectin evenly over the bottom of the jam maker. Add cherries, lemon juice and butter to the jam maker. Cut the vanilla bean in half lengthwise then scrape out the seeds. Add vanilla bean seeds and pods to the jam maker.
Press the enter button on the jam maker. When the jam maker issues four beeps add sugar and cover with the lid. Jam will cook for about 21 minutes in the jam and jelly maker. Once the jam is done cooking remove the vanilla pod. Fill jars accordingly and process in a hot water bath according to standard safe canning practices.
For standard jam making: Add fruit, vanilla pod and seeds and lemon juice to a heavy pot over medium high heat. Stir in pectin and add butter to cut back on foaming. Bring mixture to a full boil. Add sugar. Stir to dissolve sugar and bring to a full rolling boil. Cook 1 minute. Remove pot from stove and remove vanilla pod. Fill sterilized jars and process in a hot water bath according to safe canning practices.
Recipe makes 4 pints.
Recipe adapted from the Ball Fresh Preserving Jam Maker Sweet Cherry Jam recipe at freshpreserving.com.
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!