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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (19g) Recipe makes 144 servings |
||
| Calories 32 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 23mg | 0% | |
| Total Carbohydrate 8.4g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 7.9g | ||
| Protein 0.1g | 0% | |
Cherry-currant Jam
SERVES 144 , 9 250ml jars
Ingredients
- 8 cups pitted sour 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 seive, 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.
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- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Pitted > Cherries
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > Canning > Water Bath
- Occasion > Gifts
- Occasion > Seasonal > Summer
- Dietary > Lighter Fare > Healthy
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- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: wildeyeris
On Nov 26, 2005
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.
From: sugarpea
On Jul 1, 2004
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.
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