John Myers
Ingredients for 4 servings:
- 600 ml red currant juice, without sugar, freshly juiced
- 400 g sweet cherries
- 1 kg gelling sugar 1:1
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 49 minutes
sour, reminiscent of sour cherry jam
First, prepare enough jars. This amount is enough for about four 250g jars. I always have a few extra jars on hand because once the jelly is boiling, there’s no time to search for extra jars. Sterilize the jars and lids with boiling water and place them upside down on a clean tea towel. Pit the cherries and cut them into small pieces. Place the pieces in a large saucepan with the blackcurrant juice and stir in the gelling sugar until the sugar has dissolved. Note: I juiced fresh blackcurrants and used 600ml of it. The cherry pieces were too large for me, so I briefly blended the mixture with a hand blender, but that’s a matter of taste. Bring everything to a boil while stirring, then simmer for 4 minutes, stirring constantly. Fill the jars to the brim with the jelly. I use a liter measure so it’s easy to pour in. Make sure the rims stay clean. Seal the jars immediately. This recipe was born out of necessity, and the combination turns out to be extremely delicious. Sweet cherry jam isn’t usually a big hit, but when combined with currants, it’s a real hit.
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