Certainly! Below is the rewritten recipe for Cherry-Currant Jam, tailored for the “Love With Recipes” site, complete with detailed instructions and presented in a structured format.
Cherry-Currant Jam Recipe: A Summer Delight in a Jar
Description:
Summer in a jar! Currants add a delightful zip to the cherries and help ensure a good set for this luscious jam. Pitting cherries can be a tedious job, but I’ve found that nothing beats the good old-fashioned method of using my fingers—although it can get a bit sticky! Trust me; the end result is absolutely worth it.
Recipe Category: Cherries
Keywords: Fruit, Canadian, Low Protein, Low Cholesterol, Healthy, Summer, For Large Groups, Canning, Less Than 4 Hours, Easy
Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 39.1 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
| Total Carbohydrates | 10.1 g |
| Dietary Fiber | 0.2 g |
| Sugars | 7.2 g |
| Protein | 0.1 g |
Recipe Yield
- Servings: 144
- Yield: 9 jars (250ml each)
Ingredients
| Quantity | Ingredient |
|---|---|
| 8 cups | Sour pitted cherries |
| 4 cups | Red currants |
| 1/3 cup | Water |
| 5 cups | Sugar |
Instructions
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Pit the Cherries: Begin by pitting the sour cherries, which can be done using a cherry pitter or, for a more hands-on approach, simply using your fingers. If desired, chop the cherries roughly to your preferred size for texture.
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Prepare the Currants: Thoroughly wash the red currants and place them in a medium saucepan along with the water. Cover the pan and bring the mixture to a boil, stirring gently to ensure even cooking.
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Extract the Puree: Once the currants begin to pop, which should take just a few minutes, continue to boil until they have fully burst. Then, using a fine mesh sieve, press the mixture through to extract the puree, discarding the skins, stems, and seeds. Set the currant puree aside.
-
Combine Ingredients: In a large pot, mix the reserved currant puree with the pitted cherries and sugar. Stir well to combine all the ingredients evenly.
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Dissolve Sugar: Place the pot on the stove over medium heat and bring the mixture to a gentle boil. Stir constantly until the sugar has fully dissolved, ensuring that no sugar crystals remain.
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Boil for Gelling Stage: Increase the heat and bring the mixture to a hard boil. Continue boiling for about 20 minutes while stirring frequently. This step is crucial as it allows the jam to reach the gelling stage.
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Remove from Heat: Once the mixture has thickened and reached the gelling point, remove the pot from the heat. Skim off any foam that has formed on the surface using a spoon.
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Jar the Jam: Carefully pour the hot jam into sterilized jars, leaving a small amount of headspace at the top. Seal the jars tightly with their lids.
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Process the Jars: To ensure preservation, process the filled jars in a boiling water bath for 5 minutes. This step helps to eliminate any bacteria and creates a vacuum seal, ensuring the jam will keep for a long time.
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Cool and Store: After processing, carefully remove the jars from the boiling water and let them cool on a clean kitchen towel or wire rack. Once cooled, check that the seals are intact. Store the jars in a cool, dark place and enjoy your Cherry-Currant Jam throughout the year!
Conclusion
This Cherry-Currant Jam not only captures the essence of summer but also serves as a wonderful gift for friends and family. Whether you spread it on toast, add it to yogurt, or use it in desserts, this jam is sure to bring a burst of flavor and nostalgia to your table. Happy canning!
Feel free to let me know if you need further modifications or additional recipes!
