We Be Jammin'... Cherries Jubilee Jam

Cherries Jubilee Jam

Found on foodfanatic

Recipe Yields: 5 half-pint jars

Ingredients

* 3 cups fresh cherries, red

* 2 cups red currants

* 2 tablespoons lemon juice

* 1/4 cup kirsch brandy

* 1 3/4 ounces powdered pectin, (one package)

* 4 cups granulated sugar

Directions

1. In a large sauce pan, combine the cherries, currants, lemon juice, and kirsch. Crush the fruit and then bring the mixture to a boil.

2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.

3. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.

4. Place the full jars back into the boiling water and process 10 minutes.

5. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).

We Be Jammin'... Boozy Amaretto Cherry Jam

Boozy Amaretto Cherry Jam

Found on stephchows.blogspot

NOTE: The Alcohol DOES NOT cook out of this jam. 

Makes 8, 1/2 pint jars 

5-1/3 cups pitted and halved cherries (chop more if you want a less chunky jam) 

1-1/3 cup water 

1/4 cup lemon juice 

6 Tbs Ball RealFruit Low or No Sugar Pectin 

1-1/2 cups white sugar 

3 oz amaretto 

PREPARE 

Prepare and measure ingredients for recipe. 

COMBINE prepared fruit with water and lemon juice in a large saucepan. Gradually stir in Ball RealFruit Pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 

ADD sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and stir in amaretto. Skim foam if necessary. Fill jars to 1/4 inch headspace, wipe rims, and assemble lids. 

Process jars in a water bath canner for 10 minutes.

Amish Recipe Series... Amish Cherry Varenya

How do the Amish hold a funeral?

In Lancaster County, funeral and burial usually takes place three days after death. A funeral director from the local area assists in a minimal way, which usually includes embalming, and sometimes includes supplying the coffin and the hearse. In death, as in life the simplicity is evident. A plain wooden coffin is built. Often it is six-sided with a split lie - the upper part is hinged so it can be opened for viewing the body. It is very simple - no ornate carving or fine fabrics. Traditionally a woman will wear the white apron she wore on her wedding day. In some Amish communities both men and women wear white for burial. The tone of the two-hour Amish funeral service is hopeful, yet full of admonition for the living. There are no eulogies. Respect for the deceased is expressed, but not praise. A hymn is spoken but not sung. There are no flowers. The grave is hand dug in an Amish church district cemetery. There will be only a simple tombstone to mark the spot, much like all the other tombstones in the cemetery - in death as in life, we are all equal and do not elevate one person above another.

Today's recipe... Remember... Disclaimer: The Amish don't always follow updated USDA canning methods, they follow methods passed down from generation to generation. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take no responsibility for them.

Amish Cherry Varenya 

From mennonitegirlscancook

A Cherry Syrup, also called Cherry Varenya is used to sweeten hot tea. They used whole pie cherries for this recipe.

1/2 Cup Water
1 Cup Sugar
1 Cup Whole Sour Cherries (Pie Cherries)
1 Tablespoon fresh lemon juice

You would increase the proportions of this recipe according to how many cherries you have on hand that you want to make into Varenya. Boil the water and sugar to make a clear simple syrup. When the liquid is clear add your cherries and let it boil for 10 to 20 minutes (depending on how hard the cherries were to begin with) At the end of the boiling add 1 Tablespoon of fresh lemon juice to help preserve the brightness of the syrup. You could increase the ingredients to have enough to can for future use. If you are familiar with canning I'm sure you can do it successfully with this syrup.

You can do this process with sliced lemons, too, to make a Lemon Varenya.