Jewel Jam Recipe

"From Darlene Kosmman, a very old recipe that has cherries and strawberries. Review from other place: fiddled with this recipe a little bit b/c I used fresh strawberries. I used 2 cups cherries and 1 1/2 cups strawberries. I used SureJell but in looking closer at the recipe it calls for a 3 oz package which is what Certo(liquid pectin) comes in. The technique is different for SureJell and Certo as well so be sure to use the right one. Since I used SureJell, I added the SureJel with the fruit and cooked it to a rolling boil and then added the sugar and boiled it for 1 minute. If you use Certo, you add the sugar with the fruit and boil it, then add the Certo and boil it again. I also Hot water bathed the jars as it is the safer preservation method. It is very tasty and beautifull colored jam. I had no trouble with the fruit floating to the top. It stayed distributed perfectly."

Original is 4 servings

Metric US

I've Tried It

Ingredients

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1 pound fresh cherries
2 1/2 cups water
10 ounces frozen strawberries

3 tablespoons fresh lemon juice
4 1/2 cups granulated sugar
1 package (3 ounce) Sure-Jell

Nutritional

Serving Size: 1 (568.8 g)
Calories 971.5
Total Fat - 0.3 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 10.1 mg
Total Carbohydrate - 252 g
Dietary Fiber - 3 g
Sugars - 244.2 g
Protein - 0.6 g
Calcium - 12.8 mg
Iron - 0.7 mg
Vitamin C - 59.8 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Pit the cherries, then chop.

Step 2

Cook until soft, then add strawberries and lemon juice and sugar, mix well. Bring to a full boil, boil hard 1 minute stirring constantly.

Step 3

Remove from heat, add sure jell and stir. Skim the foam (this cools it slightly and keeps fruit from floating, this is what recipe says you may need to cook more).

Step 4

Ladle into glasses and pour melted paraffin over them makes about 7 glasses (I would put in 1/2 pint jars and waterbath these according to ball instructions).