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Cherry Vanilla Pie Filling

Cherry Cranberry Chutney

Cherry Jam - Low Sugar

Cherry habanero jam

Cherry Vanilla Pie Filling

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Course: Canning

Ingredients

• 5 cups sweet cherries, washed, stemmed, and pitted
• 1 cup sugar
• 1/2 cup water
• 4 tbsp cornstarch
• 3 tbsp lemon juice
• 1 vanilla bean (optional)
• 1 tsp cinnamon (optional)

Instructions

• 1.   Place the cherries, sugar and lemon juice in a large non reactive pot.

  2.   Split and scrape one vanilla bean and add it to the pot.

  3.   Heat on low until cherries release their juices about 15- 20 minutes.

  4.   Mean while mix the water and cornstarch; set aside.

  5.   Increase the heat and bring to a boil.

  6.   Once boiling mix the water and cornstarch well and add to the pot stirring constantly.

  7.   Once mixture thickens (which will happen almost immediately if it was boiling)remove pot from heat and continue to stir for about a minute to prevent scorching.

  8.   Immediately fill a hot quart jar leaving ½ inch head space.

  9.   Wipe rim and place flat lid and band on the jar.

  10.  Process in a hot water bath for 35 minutes.

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Cherry Cranberry Chutney

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Course: Canning

Ingredients

• 9 cups pitted NW Cherries
• 3 cups apple cider vinegar
• 2 cups brown sugar
• 2 onions (chopped
• zest of 2 oranges
• 3 tbsp minced ginger
• 2 tsp heaped allspice
• 1 tsp heaped garam masala
• 1/2 tsp kosher salt
• 1/2 cup dried cranberries

Instructions

• Fill a canner with water and bring to a boil. Place the jars in the canner and boil for 10 minutes.

  Roughly chop the cherries and in a large stockpot combine them with the vinegar, sugar, onion, orange zest, ginger, allspice, garam masala

  and salt. Bring to a boil then simmer, stirring occasionally until the fruit is cooked and soft about 30-40 minutes. Add the cranberries and cook

  for another 15 minutes. Chutney will thicken further after being processed.

  Lift the jars out of the canner, pouring the hot water back into the canner. Ladle the chutney into the jars, leaving 1/2 inch headspace. After

  filling the jar, release the air bubbles by inserting a narrow silicone spatula or similar tool between the chutney and the inner surface of the jar.

  Place the rims on top of each jar and loosely seal with the bands. Carefully place the jars back in the canner and boil for 15 minutes. Remove

  from the canner and let rest overnight, you may hear the lids pop. Store for up to one year.

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Cherry Jam - Low Sugar

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Course: Canning

Ingredients

• 4 cups NW Sweet cherries Pitted, halved and mashed
• 1 1/4 cup white sugar
• 1/4 cup fresh squeezed lemon juice
• 4 tsp Pomona's Universal calcium water
• 3 tsp Pomona's Universal pectin powder

Instructions

• Prepare cherries.

  2. Combine mashed cherries into pot with lemon juice and calcium water. Stir well.

  3. In a separate bowl combine and mix sugar and pectin powder.

  4. Over medium-high heat, bring fruit mixture to a boil. Add pectin-sugar mixture. Stir for 1-2 minutes until sugar

  dissolves. Bring to a full boil. Remove from heat.

  5. Fill prepared jars with jam leaving 1/4 inch headspace. Wipe rims, apply lids, and rings (finger tight). Process jars

  in a boiling water bath for 10minutes.

  6. Remove jars from hot water canner. Let cool on a folded towel. Let set for 12-24hrs.

Notes

To mash tough skinned fruit, combine cherries with 1/2 cup of water and bring to a boil. Simmer 5mins then mash.

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Cherry Habanero Jam

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Course: Canning

Author: Flouronmyface

Ingredients

• 4 cups pitted and coarsely chopped NW Sweet Cherries
• 1 cup finely diced red pepper
• 1 habanaro pepper finely minced
• 4 1/2 cups white sugar
• 6 tbsp Ball real fruit pectin classic
• 2 tbsp lime juice
• 1 tbsp butter
• rubber gloves

Instructions

• Wash cherries then stem and pit them into a large bowl, catching as much cherry juice as possible.

  Coarsely chop the pitted cherries and place them into your large canning pot.

  Add the lime juice to the pot of cherries and toss well.

  Dice the red pepper and place into the pot with the cherries.

  ** Put rubber gloves on and finely mince the habanero pepper. For a mild cherry pe,pper jam remove all seeds and remove the pith. For a medium-hot jam leave the seeds in. For a hotter jam mince the entire habanero pepper with seeds and pith and place into the pot with the other ingredients.

  Add pectin to the pot and heat on low, occasionally stirring until the pectin melts.

  Increase the heat to medium-high and bring to a roiling bowl.

  Add sugar, stirring until the sugar is mostly dissolved.

  Return to a roiling boil.

  Add butter to cut down on foaming. (if using)

  Boil for one minute.

  Remove the pot from the stove.

  and skim off any excess foam.

  Fill your prepared jars leaving a ¼ inch head space.

  Wipe rim of jar with a damp paper towel, place flat lid on top of jar and place band on screwing until just hand tightened.

  Process your filled jars in a hot water bath for 10 minutes.

  Makes 6 ½ pints.

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