Red Cherries Jam Recipe

June 23, 2018

How about waking up in the morning and energizing our body with nutritious and healthy food? Sugar could be an issue for someone but we can solve it by replacing the sugar with Molasses or Honey (personally, I made jams with Honey. Taste better and are healthier.) Molasses is derived from sugar and adds as many carbohydrates as other sugars, it may be digested more slowly, but help stabilize blood sugar.

 

I hope we have a wonderful weekend with lots of healthy and Nutritious food! 

 

Red Cherries Jam

 

 

70 oz Red cherries

 

53 oz Sugar or 40 oz of Molasses

 

6 leaves of Scented Geraniums

 

1 vanilla horn

 

3 half pint canning jars with lids and rings

 

 

Cooking

 

Before you do anything, remove the cherries tail then wash the fruit well in fresh water.  

Place cherries and the sugar into a large saucepan over medium heat and boil for about three hours stirring frequently with a wooden spoon.

 

Day after add to the saucepan of cherries jam the vanilla along with the Scented Geraniums leaves and boil them again for about one hour.  

 

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water.

 

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.

 

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

 

Nutrition Facts Per Serving: 67 calories; 0.1 g fat; 17.2 g carbohydrates; 0.1 g protein; 0 mg cholesterol;

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2017 Elira Bregu Los Angeles CA USA