Spiced Cherry Orange Jam
Spiced Cherry Orange Jam recipe
Yield
70 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
oranges
|
|
|
water
|
*
|
||
| 2 | each |
cinnamon sticks
|
*
|
| 4 | each |
allspice
whole |
*
|
| 6 | each |
cloves
whole |
*
|
| 4 | pounds |
dark sweet pitted cherries
fresh |
* |
| ½ | cup |
lemon juice
fresh |
|
| 6 ½ | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
oranges
|
|
| 1 | x |
water
|
*
|
| 2 | each |
cinnamon sticks
|
*
|
| 4 | each |
allspice
whole |
*
|
| 6 | each |
cloves
whole |
*
|
| 1.8 | kg |
dark sweet pitted cherries
fresh |
* |
| 118 | ml |
lemon juice
fresh |
|
| 1.5 | l |
sugar
|
|
Directions
Slice oranges very thinly; place in preserving kettle; add water to cover by ¼ inch, about 5 cups.
Tie spices in a cheesecloth bag; add to kettle; bring to boil over high heat; reduce heat slightly; boil until oranges are very tender; remove spice bag and discard.
Add pitted cherries, lemon juice, and sugar to kettle; stir until sugar is dissolved; return mixture to boil; boil rapidly until mixture thickens and reaches gel stage, about 1 hour.
Cool for about 5 minutes, skimming off foam with a metal spoon and stirring occasionally.
Ladle into hot sterilized jars, leaving ½ inch headspace; seal with melted paraffin wax; cover with clean lids.
Store in a cool, dark, dry place.
