Cherry Jam

Cherry Jam
Recipe type: Jam
Cuisine: British
  • 2.75kg (6 lb) cherries
  • 450g (1 lb) red currants
  • a little water
  • sugar to match the weight of the *stoned* cherries
  1. Wash and stone the cherries.
  2. Weigh the stoned cherries, then measure out an equal quantity of sugar.
  3. Put the red currants in a pan with a little water and boil them for half an hour.
  4. Remove the currants from the heat and strain the liquid through a jelly bag (a thick tea towel will do as a substitute).
  5. Add the juice and the cherries to a preserving pan.
  6. Boil until the cherries are soft and tender.
  7. Add the sugar and, whilst stirring, slowly bring to the boil.
  8. Make sure all the sugar dissolves before you reach boiling point.
  9. Keep on a rolling boil until the juice becomes thick and jam like.
  10. Skim if necessary, then pour into jars as soon as it reaches setting point.

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