Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 23.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.5 g
- Protein: 0.2 g
View full nutritional breakdown of Cherry Jam - Quick calories by ingredient
Cherry Jam - Quick
Submitted by: SHELBSYD
Introduction
I have an abundance of cherries and I thought nothing sweeter then cherry jam on toast, or on ice cream, yogurt or oatmeal. It's so easy and so tasty!! I have an abundance of cherries and I thought nothing sweeter then cherry jam on toast, or on ice cream, yogurt or oatmeal. It's so easy and so tasty!!Number of Servings: 20
Ingredients
-
3 cups of cherries pitted and sliced in half
1/4 cup of sugar
2 Tbsp of fresh lemon juice
Directions
Put a plate in the freezer till cold and then have it ready to test your jam.
In a large bowl crush your cherries and then transfer to a heavy skillet (large). Add the sugar and lemon. Turn heat to med - high and stir. After about 8 minutes test your jam, by placing a half a tsp on the cold plate. Wait a few seconds, if it is runny, then keep cooking your strawberries. Try again in another minute, you need to do this until the jam is in a jelly form. Once it is, your all done.
Place the jam in a jar, I use a mason jar, and then you can can it, by placing the sterilized jar in a tub of boiling water. Once the water starts to boil again, cook the jars for 10 minutes, then place on a towel till cool, then store in the cupboard for about a year.
You can skip the process (I am) and just place the jam in the refrigerator to use.
Now you need to make a homemade nut butter. Check out my cookbook! :)
Serving Size: 1 1/4 cups - 20 Tbsp.
Serving Size: 1 1/4 cups - 20 Tbsp.
Number of Servings: 20
Recipe submitted by SparkPeople user SHELBSYD.
In a large bowl crush your cherries and then transfer to a heavy skillet (large). Add the sugar and lemon. Turn heat to med - high and stir. After about 8 minutes test your jam, by placing a half a tsp on the cold plate. Wait a few seconds, if it is runny, then keep cooking your strawberries. Try again in another minute, you need to do this until the jam is in a jelly form. Once it is, your all done.
Place the jam in a jar, I use a mason jar, and then you can can it, by placing the sterilized jar in a tub of boiling water. Once the water starts to boil again, cook the jars for 10 minutes, then place on a towel till cool, then store in the cupboard for about a year.
You can skip the process (I am) and just place the jam in the refrigerator to use.
Now you need to make a homemade nut butter. Check out my cookbook! :)
Serving Size: 1 1/4 cups - 20 Tbsp.
Serving Size: 1 1/4 cups - 20 Tbsp.
Number of Servings: 20
Recipe submitted by SparkPeople user SHELBSYD.
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