|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
With a few ingredients, some freezer pectin, and fresh bing cherries, you can make some fabulous Cherry Freezer Jam that will remind you of summer the whole year round. Look for freezer pectin in the canning aisle of your supermarket.
When making jam at home, it's important that you have very clean ingredients. Fruit jams are naturally acidic, so you don't have to worry as much about possible contamination. Still, it's better to be safe than sorry. Follow the directions carefully and always use clean equipment.
We have found that mechanical cherry pitters work best when preparing this fruit. Just make sure that every time you remove a pit you see it or hear the sound of the pit plopping into the dish. You do not want pits in jam! Our favorite and the one we use is the version from Prepworks that pits six cherries at a time.
Your own homemade jam is absolutely wonderful with toasted bread or English muffins in the dead of winter.
- 3 cups bing cherries (chopped)
- 1/2 cup raspberries
- 2 tablespoons lime juice
- 1 3/4 cups sugar
- 1/2 cup water
- 1 (1.5-ounce) package no-cook freezer jam pectin
Steps to Make It
Place six (250 mL) freezer-safe mason jars in the dishwasher and run through the wash cycle to sanitize. Leave the jars in the dishwasher until you're ready to fill them.
Place the cherries and raspberries in a large bowl; mash with a potato masher or a large fork. Add the lime juice and water and stir.
In a medium bowl, combine the sugar and pectin; stir well with a wire whisk to make sure the pectin is evenly distributed. Stir the sugar mixture into the fruit mixture; stir constantly for 3 minutes.
Ladle the jam into each jar leaving about 1/2" of headspace. Wipe the tops of the jars with a damp cloth and place the lids on the jars; fasten securely. Let the filled jars stand at room temperature for one hour.
Label the jars and refrigerate for 3 to 5 days until the jam sets. Then you can freeze them up to one year.
When opened, each jar will last, refrigerated, for about three weeks. You can also refrigerate the jars for up to three weeks; We do that with the first one and freeze the rest, taking them out of the freezer and putting them in the fridge the night before we want to use the jam.