Cherry-Currant Jam

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.

• Ready In: 2 hrs
• Serves: 144
• Yields: 9 250ml jars

Ingredients

• 8  cups sour pitted cherries
• 4  cups red currants
• 1⁄3 cup water
• 5  cups sugar

Directions

1. Pit the cherries, and chop them roughly if desired.
2. Wash the currants and put them in a sauce pan with the water.
3. Cover them and bring them to a boil, stirring gently, until they are all popped.
4. Press them through a sieve, and reserve the puree.
5. Discard the skins, stems and seeds.
6. Mix the currant puree, cherries, and sugar in a large pot.
7. Bring to a boil, stirring constantly, until the sugar dissolves.
8. Boil hard until the mixture reaches the gell stage, about 20 minutes.
9. Remove from the heat and skim.
10. Seal in sterilized jars.
11. Process in boiling water for 5 minutes.