cherry jam

These tender, jam-filled confections, adapted from “Rose’s Christmas Cookies” (William Morrow, 1990) by Rose Levy Beranbaum, have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you’re so inclined) you like. Apricot and raspberry jam are the most traditional. Rugelach keep well at room temperature for up to one week, or they freeze beautifully for up to six months.

Cherry Rugelach With Cardamom Sugar

(8-ounce 225-gram) package cream cheese, softened

unsalted butter (2 sticks), softened

granulated sugar

vanilla extract

all-purpose flour, plus more for rolling

fine sea salt

Nonstick cooking spray (optional)

light brown sugar, firmly packed

cardamom

cinnamon

walnuts, coarsely chopped (optional)

cherries,

cherry preserves or jam

Milk,

Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.

Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.

Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.

Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.

On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.

Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.

Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.

Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.

When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.

Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.

Making jam at home is an absolute treat and worth spending the time on. You don't have to make big batches nor do you have to can every jam. Here I make a small batch of good wholesome homemade all natural Cherry jam without pectin or preservatives and you don't even have to can it to enjoy it.

Homemade Cherry jam without Pectin

lbs Cherries

Sugar

Lemon

tsp Butter

Wash drain and pit the cherries. Discard any that may not be good or healthy 

Chop the pitted cherries into little chunks depending on the texture you need (see note)

Place cherries in a deep heavy bottom pan. (leave space for the jam to rise)

Add Sugar, Lemon Juice and stir.

Prepare Cherries

Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.

Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow.

Let simmer for about 20 minutes.

Meanwhile, place two ceramic plates in the freezer. (see note)

After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.

Remove one of the plates from the freezer.

Cook Jam

Place a small amount on the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.

You may need to do this once or a couple of times depending on how soon you start checking.

You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.

Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve.

Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top.

Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.

Clean the rim of the jar with a clean paper towel.

Top the lid and screw on rings (that come with the canning jars)

Place a piece of wax paper on the top before you place the lid on tightly.

Testing the Jam

https://content.jwplatform.com/videos/K5Caucix.mp4

HOMEMADE CHERRY JAM WITHOUT PECTIN – CHERRY JAM
Making jam at home is an absolute treat and worth spending the time on. You don’t have to make big batches nor do you have to can every jam. Here I make a small batch of good wholesome simple, easy and effortless homemade all natural cherry jam without pectin or preservatives and you don’t even have to can it to enjoy it.

Cherry Jam without Pectin

Bixente Marichular, founder of the <a href="https://www.legateaubasque.com/">Musée du Gâteau Basque</a> in Sare, France, says the pastry is part of Basque patrimony: Every family has a recipe, and every family thinks theirs is the best. This version, made with ingredients from an American supermarket, follows the tradition of sandwiching two rounds of rolled-out dough with jam. In the Pays Basque, where the filling is sometimes pastry cream, the jam is usually local black cherry. Once baked, the texture of the “cake” — never mind that it’s about as much cake as <a href="https://cooking.nytimes.com/recipes/1018668-boston-cream-pie">Boston cream pie</a> is pie — is a mix of crumbly, tender and chewy. Since gâteau Basque is a casual treat, eating it with your fingers is allowed.

Gâteau Basque

all-purpose flour

baking powder

light brown sugar

egg,

In a medium bowl, whisk together the flour, baking powder and salt.

Working with a mixer (use a paddle attachment if you have one), beat together the butter and both sugars on medium speed until smooth, about 3 minutes. Add the egg, and beat for another 2 minutes, scraping the bowl as needed. Beat in the vanilla; the mixture should be smooth. Add the flour mixture all at once, then pulse the mixer to begin incorporating it. Mix on low until blended.

Turn the dough out onto a work surface, gather into a ball, then divide in half.

Shape each piece into a disk — the dough will be sticky — and put each between sheets of parchment paper. Using a rolling pin, roll each piece into a round just a smidge wider than 8 inches. Keeping the dough sandwiched between the parchment, refrigerate for at least 3 hours (or for up to 3 days).

When you’re ready to bake, center a rack in the oven, and heat to 350 degrees. Generously butter an 8-inch-by-2-inch round cake pan. Remove the dough from the fridge, and leave on the counter until pliable, about 10 minutes. Peel away the paper.

Fit one round into the pan; if it breaks, just press the pieces together. Either fold the extra dough over and onto the base or trim it; don’t fuss about precision here. Spread about 3/4 cup of the jam over the base, leaving a 1-inch border bare and adding more jam, if needed.

Top with the second piece of dough, lightly pressing down around the edges and, if you can, tucking the dough under a bit. Again, it doesn’t have to be perfect; the dough is soft, and as if by magic, the layers fuse in the oven.

Brush the top with the egg wash, and use the tines of a fork to etch a crosshatch pattern.

Bake the cake for 40 to 45 minutes, or until the top is golden brown. Transfer to a rack, and let rest for 5 minutes, then carefully run a table knife around the edge of the cake. Unmold onto the rack, and then quickly and carefully turn the cake over onto another rack, crosshatch side up, so that it can cool to room temperature. Wrapped well, the cake will keep for 2 days at room temperature.

Whether you’re a seasoned pro or learning how to make homemade jam, this cherry jam recipe is easy and addictive. With canning instructions included you can whip up a batch and be enjoying a vanilla infused sweet cherry jam in 45 minutes.

Homemade Cherry Jam

cherries

white sugar

lemon juice

vanilla bean (, split with seeds scraped, vanilla

low-sugar pectin

Pit your cherries and chop into small chunks, add all the chopped cherries and any juice released from chopping into a large, wide pot.

Add the lemon juice, vanilla bean and seeds, pectin, and ¼ cup of sugar to the cherries and stir to combine.

Heat over high heat while stirring gently until it comes to a complete full boil that doesn’t stop even while you stir.

Add the remaining sugar and continue to stir gently until the jam returns to a full boil again that doesn’t stop as you stir.

Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.

If not canning your jam, allow to cool slightly then place in storage jars or containers and allow to cool further then seal and refrigerate for up to 1 month.

Before beginning to cool your jam, fill your canning pot with enough water to cover your jars by 1 inch and bring to a boil over high heat.

Before your jam is finished cooking, place place your open jars into the pot of boiling water to heat them up.

Remove from water after a minute or so and flip upside down onto a towel. Use your jar clamps and hand protection as the jars will be hot.

When your jam is finished cooking, flip jars right side up and use your funnel and ladle to fill each jar, leaving only ¼ inch of space between the rim and jam.

Wipe rims clean with a damp paper towel then dry them before placing your seals.

Use your hand protection to place the seals and screw on the lids as tightly as possible. Submerge the jars in the boiling water and allow to sit in boiling water for 10 minutes.

Remove from water and let the jars sit at room temperature until the lids have popped, so the lid doesn’t click or move when you press on the middle. When the jars have popped and cooled, store in a cupboard for up to 18 months. Once opened, refrigerate and use in 1 month.

Canning instructions:

https://embed.mediavine.com/videos/dc1kig0mrxu6ebdzkji3

This homemade easy Cherry Chia Jam is packed full of cherries and healthy chia seeds to create an easy, low-sugar, vegan jam. You can use any fresh or frozen fruit to create this chia seed jam!

Chia Cherry Jam

chia seeds

Dixie Crystals Granulated Sugar

almond extract, optional

In a small sauce pan over medium-high heat,...

In a small sauce pan over medium-high heat, cook cherries, smashing with a wooden spoon (or a potato masher) until cherries are mashed and the mixture is bubbling.

Stir in the chia seeds, granulated sugar and...

Stir in the chia seeds, granulated sugar and lemon juice until well combined. Cook for 1 minute, then remove from heat and stir in almond extract, if desired.

Let jam cool for 10 minutes and then...

Let jam cool for 10 minutes and then stir one more time. As the jam cools, it will continue to thicken.

Serve jam immediately, or transfer to a sealed...

Serve jam immediately, or transfer to a sealed container and refrigerate for up to 1 week, or freeze for up to 3 months.

https://mediavine-res.cloudinary.com/video/upload/vj7sidlx5vhdwbmqvaw7.mp4

This homemade easy Cherry Chia Jam is packed full of cherries and healthy chia seeds to create an easy, low-sugar, vegan jam. You can use any fresh or frozen fruit to create this chia seed jam and it also freezes great!

Easy Chia Cherry Jam

A cherry jam recipe that requires no sugar but is still shelf-stable for up to a year.  This jam has a perfect gel and texture and is absolutely amazing.

Sugar-Free Cherry Jam

cherries (pitted, chopped)

allulose

tsp Pomona's Universal Pectin

tsp calcium water (provided in the pectin box)

vanilla (optional)

Wash jars, bands, and lids well. Place jam...

Wash jars, bands, and lids well. Place jam jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil.  Turn off the burner and leave jars in canner until ready to use.

Place lids and bands in water in a...

Place lids and bands in water in a small saucepan and heat until water simmers.  keep lids & bands in warm water until ready to use.

If using fresh cherries, pit before adding to...

If using fresh cherries, pit before adding to a large saucepan.  If using frozen measure and just pour right in.

Add lemon juice and calcium water and blend...

Add lemon juice and calcium water and blend in well.

In a bowl add allulose and pectin and...

In a bowl add allulose and pectin and blend well.

Heat the cherries in the saucepan over medium...

Heat the cherries in the saucepan over medium heat.  As they start to soften, mash with the back of a fork, or use a potato masher.  I like to leave a few whole cherries in my jam, but mash to the consistency that you like.  Bring cherries to a boil.

Add pectin-sweetener mixture, continuing to mix for 1...

Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil.  Boil for 1 full minute once the jam reaches the boiling stage.

Fill jam jars to ¼” to the top....

Fill jam jars to ¼” to the top.  Clean rims with a clean cloth.  Add lids and twist bands until finger tight.

Add jars to the water bath canner when...

Add jars to the water bath canner when the water in the canner reaches a full boil.  Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).

Remove from water. Let jars cool undisturbed for...

Remove from water. Let jars cool undisturbed for 24 hours.

Test for seal, if a jar did not...

Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.

Quick and easy small batch cherry jam recipe made with no pectin—just dark sweet cherries, sugar, and a little lemon juice! Use finely chopped cherries to start or blend together at the end for a perfectly thick cherry jam.

Small Batch Cherry Jam

sweet cherries (fresh or frozen*)

sugar

Tablespoons lemon juice (from about one lemon)

In a medium pot,** add the prepared cherries, sugar, and lemon juice.

Heat over medium, stirring occasionally, until the sugar dissolves and the syrup turns dark red, about 5 minutes from fresh and 10 minutes from frozen.

Over medium heat, bring the jam to a rolling boil that cannot be stirred down. Cook for 8-10 minutes, until the jam has thickened and reached 220°F/105°C, then remove from heat. (Test the consistency by placing a few drops of the liquid jam on a cool plate. Allow the jam to cool for 15-20 seconds, then tilt the plate vertically. If the jam starts to run, it&#x27;s not ready; cook for another minute before re-testing. If the jam stays largely in place, remove from heat.)

Use an immersion blender to reduce the size of the cherry pieces in the jam. Ensure the blender head stays fully submerged, tilting the pan if needed, and blend for just a few seconds at a time until no large pieces of cherry remain.

Pour into jars, seal, and refrigerate. The cherry jam will thicken as it cools; for best results, allow the jam to set overnight.

Making the Cherry Jam

Super fast &amp; easy way to make delicious jam!

I just made this recipe, it was so easy and delicious! I wanted to experiment with different flavor additions, so the small batch recipe was perfect. I tried one with added lime (rather than lemon juice ), lavender and vanilla to a batch, it was quite tasty. But the recipe as-is turned out perfectly.

I am going to use your recipe but add a couple of Habanero peppers. Will this be a problem? Thank you. David

We love this recipe. Is it shelf stable? Thank you.

I made this today, followed everything to a T and it came out so yummy!!! I'll definitely be making this again!

I had about 2 pounds of pitted cherries in the freezer from this summer’s harvest & I’ve been looking for a quick & easy jam recipe.  This came together beautifully and quite quickly.  I had 730 g of cherries, so I used 365 g of sugar and 1/4 c of lemon juice. I used the immersion blender to cut up the cherry halves before I turned on the heat to minimize potential splashes of molten jam. It thickened quite quickly (compared with other jams), so watch your heat & time.  I ended up with six 4 oz. jars. Very pretty gifts for the holiday!

Thank you!

I loved this small batch recipe that helped me not waste a bulk pack of cherries the family was struggling to finish. Was delicious on toast but also as an ice cream topping!

https://content.jwplatform.com/videos/AX736BdT.mp4

How to make a small batch (about 2 jars) of cherry jam without pectin, from just cherries, sugar, and lemon juice!

Our chewy crispy chocolatey cookie gives way to a deliciously unexpected homemade cherry jam center that&#39;s perfect with the deep fudgy chocolate.

Chocolate Cherry-Stuffed Cookies Recipe

⅔ cane sugar

cocoa powder

baking soda

salt

cane sugar

brown sugar

neutral oil

milk

Remove the cherry pits and stems and slice the cherries in half.

Add the cherries to a medium pot and bring the heat to medium.

Stir for about 8-10 minutes while breaking down the cherries with a wooden mallet or potato masher.

Add the sugar and lemon juice and cook for 1 hour keeping an eye on it. It will get bubbly and the liquid will reduce down.

While the cherry jam is cooking, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.

In a large bowl, whisk together ½ cup cane sugar, the brown sugar, oil, milk, and vanilla for about 3 minutes until combined.

Add the dry ingredients to the wet and stir until a soft dough forms.

Cover the dough and refrigerate for 30 minutes.

When the jam has cooked for one hour, remove it from the heat and using a slotted spoon, spoon the jam into a container and refrigerate for 30 minutes to thicken and firm up.

Line a baking sheet with parchment paper.

Scoop tablespoon-sized portions of dough, flatten them, and place them on the baking sheet.

Place a teaspoon of jam in the center of each flattened cookie.

Place a flattened piece of dough on top of the jam and press into the bottom piece to seal.

Bake for 10 to 12 minutes until just set around the edges.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Sprinkle with flaky salt, if desired, before serving.

https://www.youtube.com/watch?v=GLxR_BqIPGE

Top 8 cherry jam recipes from across the web

The most viewed cherry jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cherry Rugelach With Cardamom Sugar

Homemade Cherry jam without Pectin

Gâteau Basque

Homemade Cherry Jam

Chia Cherry Jam

Sugar-Free Cherry Jam

Small Batch Cherry Jam

Chocolate Cherry-Stuffed Cookies Re...

Top 8 cherry jam recipes from across the web

The most viewed cherry jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Rugelach With Cardamom Sugar

Homemade Cherry jam without Pectin

Gâteau Basque

Homemade Cherry Jam

Chia Cherry Jam

Sugar-Free Cherry Jam

Small Batch Cherry Jam

Chocolate Cherry-Stuffed Cookies Re...

The most viewed cherry jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine