Ingredients for Cherry Currant Jam
- Sour Pitted Cherries
- Red Currants
- 1/2 cup water
- 6 cups granulated sugar
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How to Make Cherry Currant Jam
- Gently pit 4 cups of fresh cherries. You can use a cherry pitter, but we find finger-pitting works best (just be patient!). Roughly chop the pitted cherries if desired.
- Rinse 2 cups of fresh currants under cold water and place them in a medium saucepan with 1/2 cup of water.
- Cover the saucepan and bring to a boil over medium heat, stirring gently, until all the currants have burst open (about 5-7 minutes).
- Strain the cooked currants through a fine-mesh sieve, pressing gently to extract all the puree. Reserve the puree and discard the skins, seeds, and stems.
- In a large, heavy-bottomed pot, combine the currant puree, 4 cups of pitted cherries, and 6 cups of granulated sugar.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly, until the sugar completely dissolves.
- Continue to boil hard, stirring frequently, until the jam reaches setting point (approximately 20 minutes). Use a jam thermometer to ensure it reaches 220°F (104°C).
- Remove the jam from the heat and skim off any foam that has formed on the surface.
- Carefully ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean and seal with lids and rings.
- Process the filled jars in a boiling water bath for 5 minutes to ensure a proper seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
0g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit Canadian Easy Low Fat Summer Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Healthy 2 Ontario Low In Something Pitted Fruit Cherries Number Of Servings Technique Water Bath 4 Hours Or Less
