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Sweet Cherry Jam with Pineapple

5/11/2016

3 Comments

 
Picture
Sweet Cherry Jam with Pineapple

Ingredients: 
4 cups prepared fruit (buy about 3 lbs. fully ripe sweet cherries)
1 small can crushed pineapple, with juices
1/2 cup fresh lemon juice
1 box SURE-JELL Fruit Pectin
5 cups sugar, measured into separate bowl
1/4 tsp. almond extract

Yield: approx 7 half-pints 

Directions: 

STEM and pit cherries. Finely chop cherries. Measure exactly 4 cups of the prepared chopped cherries into 6- or 8-qt. sauce-pot. Add in the pineapple and its juices. Stir in lemon juice. 

ADD pectin into fruit mixture in sauce-pot. Stir and bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.

To reduce foaming, add 1/2 tsp. butter to the sauce pot along with the pectin & lemon juice.

LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.  Waterbath Process 10 min. (*or according to your altitude). 

*ALTITUDE CHART: At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.

NOTE: My Jar shown - is for fridge use only,  I save commercial jars to place 'overflow' of jams into for the fridge, This recipe made 7 half pints that were water-bath canned and  one fridge jar - as shown.

Recipe Adapted from: Kraft
Photos by: Diane Baker for Canning and Cooking at Home
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3 Comments
norma sullivan
8/30/2022 09:51:28 am

this recipe looks like a winner- may I use Sure Jell low or no sugar pectin and reduce the sugar as per their instructions ?

I'm 86 yrs old, I don't know what is meant by Website - sorry.
Perhaps you can also add this recipe -no or low sugar - to this site.

thank you so much - ns



Reply
Diane link
8/30/2022 02:26:12 pm

Where do you see a reference to “website”?? I don’t understand?

Reply
norma sullivan
8/30/2022 02:58:06 pm

Diane-- thank you for your reply. ............Before I can submit these comments,there are four spaces to fill. 1;my name 2' my e-mail,
3. website ??? , and lastly,:comments (required)
I am totally computer ignorant. But I do love canning jams -------- ns




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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email