Prep 1 hr 15 mins
Cook 45 mins
Summer in a jar! Currants add zip to the cherries and help ensure a good set. I've tried a number of different gadgets to pit cherries, and within 5 minutes I generally revert to using my fingers. A tedious job but well worth it.
- Pit the cherries, and chop them roughly if desired.
- Wash the currants and put them in a sauce pan with the water.
- Cover them and bring them to a boil, stirring gently, until they are all popped.
- Press them through a sieve, and reserve the puree.
- Discard the skins, stems and seeds.
- Mix the currant puree, cherries, and sugar in a large pot.
- Bring to a boil, stirring constantly, until the sugar dissolves.
- Boil hard until the mixture reaches the gell stage, about 20 minutes.
- Remove from the heat and skim.
- Seal in sterilized jars.
- Process in boiling water for 5 minutes.
Looks like a great recipe and I'd like to try it -- but "cups" only mean something to Americans. The rest of us use real weights and measures!
Mmmm! Just so happened I picked tons of sour cherries and red currant berries this summer. I will definitely make this again. I put them in 8 oz. jars and it made 6 of them.
Outstanding! Can't wait to appreciate it all the more in January. Jenny, this is worth the tedium of picking every teeny currant and pitting the endless cherries. I used Splenda and it worked beautifully. My "jam" may be a bit thinner than some but it was just fine for spreading once it had cooled. I froze it in 6oz. custard cups, popped the jam out of the cups while frozen and stored it in a freezer bag to be retrieved one at a time as I want it. It's going to be marvelous on Steve G's Protein Pancakes #14344.