Ingredients with Measurements:
- 4 cups of pitted cherries
- 2 cups of elaeagnus berries
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/4 cup of water
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Bubble remover tool
- Magnetic lid lifter
- Kitchen thermometer
Step-by-step instructions:
1. Wash and pit the cherries. Rinse the elaeagnus berries and remove any stems or leaves.
2. In a large pot, combine the cherries, elaeagnus berries, sugar, lemon juice, and water. Stir well.
3. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
4. Increase the heat to high and bring the mixture to a boil. Use a kitchen thermometer to check the temperature. The jam should reach 220°F (104°C).
5. Reduce the heat to medium and let the jam simmer for 20-25 minutes, stirring occasionally.
6. Use a bubble remover tool to remove any bubbles that form on the surface of the jam.
7. Test the jam for doneness by placing a small amount on a chilled plate. If it sets and wrinkles when pushed with a finger, it's done.
8. Remove the pot from the heat and let the jam cool for 5 minutes.
9. Use a canning funnel to ladle the jam into hot, sterilized jars, leaving 1/4 inch of headspace.
10. Wipe the rims of the jars with a clean, damp cloth. Place the lids and bands on the jars and tighten.
11. Place the jars in a boiling water bath for 10 minutes. Use a jar lifter to remove the jars from the water and let them cool on a towel.
12. Check the seals on the jars by pressing down on the center of the lid. If it doesn't pop up, the seal is good.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Jam should reach 220°F (104°C) during cooking.
Serving size:
This recipe makes about 4 cups of jam.
Nutritional information:
Per 1 tablespoon serving: 45 calories, 0g fat, 12g carbohydrates, 0g protein, 0mg sodium, 11g sugar
Substitutions for ingredients:
- You can use any type of cherry in this recipe.
- If you can't find elaeagnus berries, you can substitute with raspberries or blackberries.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Substitute the lemon juice with lime or orange juice for a citrusy twist.
- Add a splash of vanilla extract for a sweet, creamy flavor.
Tips and tricks:
- Use a heavy-bottomed pot to prevent scorching.
- Stir the jam frequently to prevent sticking.
- Use a candy thermometer to ensure the jam reaches the correct temperature.
- Sterilize your jars and equipment before using to prevent contamination.
Storage instructions:
Store the jam in a cool, dark place for up to 1 year.
Reheating instructions:
To reheat the jam, place the jar in a pot of simmering water until the jam is warm.
Presentation ideas:
Serve the jam in a small dish with a spoon for spreading.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve the jam with toast, scones, or biscuits.
Suggested side dishes:
Serve the jam with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the jam doesn't set, you can re-cook it with additional pectin or lemon juice.
- If the jam is too thick, you can add a splash of water or juice to thin it out.
Food safety advice:
- Always sterilize your jars and equipment before using to prevent contamination.
- Use a candy thermometer to ensure the jam reaches the correct temperature for safe canning.
Food history:
Elaeagnus berries are native to Asia and have been used for medicinal purposes for centuries. They are high in antioxidants and have a tart, slightly sweet flavor.
Flavor profiles:
This jam has a sweet, tart flavor with a hint of earthiness from the elaeagnus berries.
Serving suggestions:
Serve the jam as a condiment with breakfast or brunch dishes.
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