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Low Sugar Cherry Jam

July 13, 2017

Low Sugar Cherry Jam

 

Wash, pit and chop cherries. Bring to a boil.

 

Measure. Add 3/4 cups sugar and 1 teaspoon lemon juice to each cup of sweet cherries  OR 1 cup sugar for each cup of tart cherries.

 

Boil until sugar dissolves, stirring constantly.

 

Add 1 box pectin for every 3 cups jam and return to a hard boil for 2 minutes.

 

Remove from heat. Pour into hot sterile jars, wipe rim and seal with hot sterile lids and rings.   Process in hot water bath 10 minutes.

 

For step by step pictures with instructions…

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How to make low sugar cherry jam

 

remove seeds and mash cherries. Measure your pulp.

 

Put cherries on to a soft boil…stir quite frequently….almost all the time.

 

measure out your sugar…for low sugar jam you will need 3/4 cup sugar and 1 tsp lemon juice per every cup of cherry pulp.

 

get your sugar and pectin ready…..for low sugar jam you will need 3/4 cup sugar and 1 tsp lemon juice per every cup of cherry pulp….you will need 1 box of pectin for every 3 cups of pulp.

 

after you add your sugar, pectin and lemon juice to the your cherry pulp…bring back to a full boil one you cannot stir down…this hard boil should last 1 minute only….stir constantly during this stage.

 

in the mean time, sterilize your jars….

 

sterilize your rings and lids

 

Filling your jars….

 

wipe the rim and seal with sterilized lids and rings.

 

put thru boiling water bath for 10 minutes…turn off burner and let sit in pot for another 15 minutes….then remove, let cool over night….next day label and store in a dark, cool place until ready to use.

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Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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Click here….How to purchase Granny’s Favorites Cookbooks aka the Deedol Collection
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