A Fine Marmalade of Cherries
Prep Time: 40 minutes
Total Time: 40 minutes
Recipe Yield: 4 pints
Recipe Category: Easy, Under 60 Minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh cherries | 3 quarts |
| Red currant juice | 1 3/4 quarts |
| Granulated sugar | 2 pounds |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 646.2 kcal |
| Total Fat | 0.8 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
| Carbohydrates | 165.9 g |
| Dietary Fiber | 8.6 g |
| Sugars | 152.6 g |
| Protein | 4.4 g |
Instructions
-
Prepare the Fruit Juices:
Begin by preparing the fruit juices. In one large enameled, tinned, or stainless steel pan, place about 1 1/2 quarts of fresh raspberries. In another pan, add about 1 3/4 quarts of red currants. Heat both fruits gently over low heat for approximately 20 minutes, or until they become very soft and release their juices. This step helps to extract the flavors and juices from the fruits. Once soft, strain each fruit separately through a jelly bag to obtain pure juice. -
Combine Ingredients:
In a large, heavy-bottomed enameled, tinned, or stainless steel pan, combine the freshly obtained red currant juice with the prepared cherries. Add the granulated sugar to the mixture. Stir everything together, ensuring the sugar dissolves completely. -
Boil the Marmalade:
Bring the mixture to a boil over high heat. As it boils, regularly skim off any scum that rises to the surface. This helps ensure a clean and clear marmalade with a smooth texture. Keep boiling until the mixture reaches a thick, syrup-like consistency, with a fine, clear jelly forming around the cherries. -
Test for Consistency:
To test the consistency, place a small amount of the boiling marmalade on a chilled plate and allow it to cool. Run your finger through it. If it wrinkles and holds its shape, itβs ready for the next step. If itβs too runny, continue boiling for a few more minutes and test again. -
Mash the Cherries:
Once the marmalade has reached the desired consistency, remove it from the heat. Using the back of your spoon, gently bruise the cherries in the pan to break them down. This will release more juice and help thicken the marmalade, giving it a lovely texture. -
Jar the Marmalade:
While the marmalade is still hot, carefully ladle it into pre-warmed glass jars. Be sure to leave a small space at the top of each jar for proper sealing. -
Process the Marmalade:
To ensure your marmalade is safely preserved, process the filled jars in a hot water bath for 10 minutes. This helps seal the jars and extend the shelf life of your homemade marmalade. -
Cool and Store:
Allow the jars to cool at room temperature. Once cooled, check that each jar has sealed properly by pressing down on the center of the lid β it should not pop back up. Store the marmalade in a cool, dark place. Once opened, keep refrigerated.
A Classic Recipe with a Rich History
This delightful marmalade recipe dates back to 1682 when Madame Mancy made it for Queen Mary of Modena, the wife of King James II. The recipe captures the tartness of red currants and the sweetness of cherries, creating a perfect balance of flavors. Madame Mancy even suggested adding a little more sugar for preservation, but the marmalade is so irresistible that it rarely lasts long enough to require that extra step! Enjoy this homemade treat spread on your morning toast, used as a filling for pastries, or simply as a sweet delight on its own.
Tips for Best Results:
- Ensure you use high-quality, fresh fruit for the best flavor.
- If you prefer a smoother marmalade, you can strain the cherries after bruising them.
- Donβt rush the boiling process; allowing the marmalade to reach the perfect consistency ensures it will set properly.
Enjoy your homemade cherry marmalade, a timeless recipe that brings both history and flavor to your table!
