Cherry Currant Jam
Capture the vibrant flavors of summer with this luscious Cherry Currant Jam, a delightful blend of juicy cherries and tart red currants. This homemade preserve strikes the perfect balance of sweetness and tang, thanks to the addition of freshly squeezed lemon juice. The simple preparation involves pitting and simmering the fruits to release their natural juices, creating a rich, jewel-toned jam that thickens beautifully. Whether spread on buttery toast, swirled into yogurt, or paired with cheese for a sophisticated treat, this jam is a must-make for preserving seasonal produce. With just 20 minutes of prep and basic pantry ingredients like sugar and water, making your own Cherry Currant Jam has never been easier—or more rewarding.
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Recipe Information
Ingredients
- 500 grams Fresh cherries (pitted)
- 300 grams Fresh red currants (stems removed)
- 600 grams Granulated sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 50 milliliters Water
Instructions
Rinse the cherries and red currants under cold water. Pit the cherries and remove the stems from the red currants.
In a large saucepan, combine the cherries, red currants, and water. Cook over medium heat, stirring occasionally, until the fruits begin to soften and release their juices, about 10 minutes.
Mash the softened fruit lightly with a potato masher or the back of a wooden spoon to break it down further.
Add the granulated sugar and lemon juice to the saucepan. Stir until the sugar has dissolved completely.
Bring the mixture to a gentle boil and cook for 30-35 minutes, stirring often to prevent sticking or burning. The jam should thicken as it cooks.
To test if the jam has reached its setting point, place a small plate in the freezer for a few minutes. Drop a small spoonful of jam onto the chilled plate and let it sit for 30 seconds. If it wrinkles when you push it with your finger, it is ready. If not, continue cooking for a few more minutes and repeat the test.
Once the jam has reached the desired consistency, remove it from the heat and skim off any foam from the surface.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal immediately with sterilized lids.
Let the jars cool completely at room temperature before storing in a cool, dark place. Refrigerate after opening.
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 723.5 g | 263% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 687.0 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
