Sweet Cherry Freezer Jam
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 mins
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Total Time
33 mins
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Servings
80 1 tablespoon servings
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Calories
42 kcal
Sweet Cherry Freezer Jam
Description
The recipe starts with pitted and coarsely chopped sweet cherries mixed with sugar and allowed to macerate for several minutes. Heating the mixture dissolves the sugar before adding a boiled fruit pectin solution and lemon juice to help set the jam. The quick cooking preserves the fruit's color and texture, resulting in a spread with noticeable cherry pieces.
This freezer jam does not require traditional canning and should be stored in clean containers with tight lids immediately after filling. The use of fresh lemon juice and pectin ensures the jam sets properly and tastes balanced. It's ideal for spreading on toast or using in desserts shortly after preparation.
The recipe yields about 5 cups of jam, suitable for freezing and enjoying over time without the need for refrigeration prior to freezing.
Ingredients
- 1½-2 pounds sweet cherries you'll need 2 cups pitted and chopped cherries, fully ripe, red
- 4¼ cups sugar measured into separate bowl
- ¾ cup water
- 1 box fruit pectin see notes above in post, SURE-JELL, 1.75 ounces
- 2 tablespoons lemon juice fresh
Instructions
- Start with clean dry plastic containers or glass jars.
- Stem and pit cherries. I love using this cherry pitter. Coarsely chop fruit with a sharp knife or chopper. You can also give a few pulses in the food processor - not too many though, you want chunks of fruit in your jam. Measure exactly 2 cups of cherries into large microwave-safe bowl. Stir in the sugar. Let stand 10 min., stirring occasionally.
- Place bowl in microwave and cook on high power for 3 minutes. Remove and stir. Most of the sugar should be dissolved. Taste the jam. If it still has a grainy texture, return to microwave for another minute or two.
- Combine water and pectin in small saucepan and stir till pectin is dissolved. Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Add to fruit mixture along with the lemon juice and stir 3 full minutes.
- Fill prepared containers immediately to within ½ inch of tops. Wipe off top edges of containers and cover with lids right away. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using.
Notes
- This recipe yields approximately 5 cups of freezer jam.
- Use freshly pitted ripe cherries for best flavor and texture.
- Store jam in clean jars, sealing immediately, and freeze to preserve freshness without traditional canning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 801 tablespoon servings
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 42kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 6mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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