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Cherry-currant jam

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Ingredients for 12 servings:

  • 3.2 liters of cherry(s), pureed (preferably fresh fruit)
  • 1.3 liters of currants, pureed (preferably fresh fruit)
  • 2 ½ kg gelling sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Combine the fruit purees and gelling sugar in a large saucepan. Bring to a boil while stirring. Boil briskly for four minutes while stirring. Pour a small amount onto a saucer and let it cool (test for setting). If it doesn’t set well enough, boil for another minute. Pour the still-liquid jam into jars, ensuring there is no air between the lid and the jam. Place the filled, sealed jars on their lids and let it cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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