Monday, 16 July 2007

Cherry-Currant Jam

See Making Jam for more general information about making jam.

9 250-ml jars
2 hours - 1 1/4 hours prep time

Homemade Cherry Currant Jam8 cups (2 litres/quarts) pitted sour cherries
4 cups (1 litre/quart) red currants
1/3 cup water (or cherry juice)
5 cups sugar

Pit the cherries. Put the empty jars in a canning kettle and cover with water. Turn on the burner and bring to a boil.

Meanwhile, wash the currants and put them in a saucepan with the water or cherry juice. There is no need to de-stem them, but pick out any leaves or debris.

Cover the pot and bring them to a boil, stirring regularly until they have all burst.

Press them through a sieve into a jam kettle or other large, very deep pot. Discard the stems and seeds.

Add the cherries and sugar to the currant puree in the jam kettle. Bring to a boil, stirring frequently until the sugar is dissolved.

Keep at a rolling boil, stirring only occasionally, until the mixture reaches the gell stage; about 20 minutes. Remove from the heat and skim off any obdurate foam that may have formed.

Ladle into the jars, which may be removed from their boiling water bath once they have been boiled for 10 minutes. Wipe the lips and seal with lids and rims which have been boiled for 5 minutes. Return the sealed jars to the boiling water bath, and boil for 5 minutes.

Once the jars have sealed (plink!) label them with the month and year of their production, batch number if you are making more than one batch, and name. Keep them in a cool, dark place, but once opened, keep in the fridge.

3 comments:

Kevin said...

Cherry and currant jam sounds really good. I just made some plain cherry jam.

Emily said...

I'm was just coming back to find this recipe. I made this two years ago and we enjoyed it but didn't get currants last year. This year I'm setting some cherries aside until I pick currants later this week. Thanks again for the recipe.

Ferdzy said...

Thank you Emily, both for trying it and letting me know the results!