Ground Cherry Jam
2
lb ground cherries; 8 c husked
4
cup sugar
1
cup water
2
lemons; grated rind & juice
Husk
and wash the ground cherries carefully. Measure the sugar and
water
into a large kettle. Bring to a full rolling boil, and boil for
2
minutes.
Add
the cherries, lemon rinds, and juice. Bring to a full rolling boil
again,
reduce heat and simmer for 5 minutes. Remove from heat, cover
with
a clean towel, and let stand overnight.
Next
day, return to the heat, and again bring to boil. Reduce heat
and
cook gently until transparent (about 15 minutes). Immediately
pour
into hot, sterilized glasses seal at once.
Yields 5 to 6 cups.Cherry And Raspberry Jam
1
1/2 liter sweet cherries
50
ml orange juice
25
ml lemon rind
15
ml grated orange rind
1
1/2 liter raspberries
1
liter sugar
1
a few drops almond extract
Pit
& chop cherries. Add next three ingredients. Bring to boil & cook for
10
minutes, stirring frequently. Add raspberries & sugar. Bring to a
boil,
stirring frequently. Boil to jam stage (15 minutes or so). Remove
from
heat, stir & skim for 5 minutes. Pour into hot, sterile jars & seal.
Cherry Freezer Jam
1
1/2 lb sweet cherries
2
tablespoon lemon juice
4
1/4 cup sugar
1
sure jell pectin
3/4
cup water
Remove
stem and pits from cherries. Finely chop in 1/8 inch pieces ending up
with
(2)cups of prepared cherries. Combine fruit, lemon juice and sugar in a
bowl.
Set aside for 10 minutes. Mix water and the sure jell together in small
saucepan.
Bring mixture to a boil over HIGH heat, stirring constantly.
Continue
boiling for 1 minute. Stir constantly for 3 more minutes. Pour
into
Freezer containers, cover with lids and allow to stand at room
temperature
for 24 hours. Store in freezer. After opening, store in
refrigerator
up to 3 weeks.
Cherry Jam
4
cup sweet cherries
3
cup warmed sugar
Stone
cherries. Crush the fruit. Boil in their juice till tender, about
10
minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7
minutes.
Remove from heat & let stand, covered, for 2 to 3 minutes. Stir
&
skim if necessary. Pour into sterile jars & seal.
Cherry Pineapple Jam
4
quart pitted cherries
2
cup crushed pineapple
1
sugar
Combine
fruits and add an equal weight of sugar. Heat slowly to boiling.
Simmer
3/4 hour. Pour into platters. Cover with glass and set in the sun
until
desired consistency is reached.
Cherry Preserves
2
lb pitted cherries
2
lb sugar
Combine
cherries and sugar. Heat slowly to boiling. Stir frequently.
Boil8
minutes. Let stand overnight. Pack without heating into sterilized
jars. Greek Sour Cherry Preserves
1
lb black cherries
2
cup sugar
1/2
cup water
1
juice of half a lemon.
Pit
cherries and place pits in a separate bowl. Layer cherries in
saucepan
with sugar. add water to the pits. Stir and drain and use
this
water to add to the cherries in saucepan. Let mixture stand for
1
hour. Then boil gently for 30 minutes, until syrup thickens. You
may
stir gently while cooking and skim off any scum that rises to the
top.
add the lemon juice at the end of the 30 minutes. Cool and
store
covered refrigerated.
Cherry & Raspberry Jam
1
1/2 liter sweet cherries
50
ml orange juice
25
ml lemon rind
15
ml grated orange rind
1
1/2 liter raspberries
1
liter sugar
1
a few drops almond extract
Pit
& chop cherries. Add next three ingredients. Bring to boil &
cook
for 10 minutes, stirring frequently. Add raspberries & sugar.
Bring
to a boil, stirring frequently. Boil to jam stage (15 minutes
or
so). Remove from heat, stir & skim for 5 minutes. Pour into hot,
sterile jars &
seal.