Cherry-Currant Jam: A Taste of Summer Sunshine

The memory is etched in my mind: sunlight dappling through the cherry tree in my grandmother’s garden, the air thick with the sweet, almost cloying scent of ripe fruit. We’d spend hours, me perched precariously on a branch, filling buckets with plump, juicy cherries. Then came the real work – pitting them, a task that seemed endless, the sticky juice staining our fingers crimson. But the reward was always worth it: jars of glistening ruby-red jam, a taste of summer bottled for the long, cold winter months. This cherry-currant jam, with its bright tang and concentrated sweetness, captures that very essence.

Recipe Overview

• Prep Time: 1 hour (includes pitting time)
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yields: Approximately 9 (250ml) jars
• Serves: Approximately 144
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 8 cups sour pitted cherries
• 4 cups red currants
• 1/3 cup water
• 5 cups sugar

Equipment Needed

• Large saucepan or preserving pan
• Cherry pitter (optional, but recommended)
• Sieve or food mill
• Sterilized jars and lids
• Jar lifter
• Boiling water bath canner

Instructions

1. Begin by pitting the cherries. While there are many cherry pitters on the market, don’t be afraid to use your fingers! Simply slice the cherry in half and remove the pit. Roughly chop the pitted cherries if desired, this helps with even cooking.
2. Next, wash the currants thoroughly. Remove any stems or leaves.
3. In a saucepan, combine the washed currants with the 1/3 cup water.
4. Cover the saucepan and bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
5. Continue to simmer the currants until they have all popped open, releasing their juices. This should take about 5-7 minutes.
6. Press the cooked currants through a sieve or food mill to extract the puree. This step removes the skins, stems, and seeds, leaving you with a smooth, flavorful base.
7. Reserve the currant puree and discard the solids.
8. In a large pot or preserving pan, combine the currant puree, pitted cherries, and sugar.
9. Place the pot over medium heat and bring the mixture to a boil, stirring constantly to prevent the sugar from scorching on the bottom of the pot.
10. Continue stirring until all the sugar has completely dissolved. You should no longer feel any sugar granules when you rub a small amount of the mixture between your fingers.
11. Once the sugar is dissolved, increase the heat to high and bring the mixture to a hard boil. This is a rapid, rolling boil that cannot be stirred down.
12. Continue to boil hard, stirring frequently to prevent sticking, until the jam reaches the gel stage. This typically takes about 20 minutes, but the exact time will depend on the heat of your stove and the sugar content of your fruit.
13. Test for gel stage: There are several methods to test for gel stage. One common method is the “cold plate” test. Place a small plate in the freezer before you begin cooking. When you think the jam is close to being ready, remove the plate from the freezer and drop a small spoonful of jam onto the cold plate. Return the plate to the freezer for 30 seconds. Then, push the jam with your finger. If the surface wrinkles, the jam is ready. Alternatively, you can use a candy thermometer. Jam is typically ready when it reaches 220°F (104°C).
14. Once the jam has reached the gel stage, remove it from the heat.
15. Skim off any foam or scum that has formed on the surface of the jam using a clean spoon. This will improve the clarity and appearance of the finished product.
16. Immediately ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
17. Wipe the rims of the jars clean with a damp cloth.
18. Place sterilized lids on the jars and screw on the bands finger-tight.
19. Process the filled jars in a boiling water bath canner for 5 minutes. This ensures a proper seal and prevents spoilage. Adjust processing time for altitude if necessary.
20. Remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely.
21. As the jars cool, you should hear a “popping” sound, indicating that the lids have sealed.
22. After the jars have cooled completely (about 12-24 hours), check the seals. If any of the lids have not sealed, refrigerate that jar of jam and use it within a few weeks.

Expert Tips & Tricks

• Prevent sticking: To further prevent the jam from sticking to the bottom of the pot, add a small pat of butter (about a tablespoon) at the beginning of the cooking process. This also helps to reduce foam formation.
• Adjust sweetness: Taste the jam before ladling it into jars. If you prefer a less sweet jam, you can reduce the amount of sugar slightly, but be aware that this may affect the set. Adding a squeeze of lemon juice towards the end of cooking can also balance the sweetness.
• Proper sterilization: Ensure your jars and lids are properly sterilized to prevent spoilage. You can sterilize them by boiling them in water for 10 minutes, or by running them through a hot cycle in the dishwasher.
• Altitude adjustments: Adjust the boiling water bath processing time based on your altitude to ensure a proper seal. Consult your local extension office for recommended processing times for your area.
• Cherry Variety: The type of cherry used will impact the final flavor. Tart cherries (like Montmorency) are traditionally used for jam, providing a good balance of sweetness and acidity. Sweet cherries can be used, but you may need to add lemon juice to enhance the flavor and help with gelling.

Serving & Storage Suggestions

This cherry-currant jam is delicious spread on toast, scones, or biscuits. It also makes a wonderful filling for pastries, tarts, and cakes. Try using it as a glaze for roasted meats or poultry, or as a topping for yogurt or ice cream.

Store unopened jars of jam in a cool, dark place for up to 1 year. Once opened, refrigerate the jam and use it within a few weeks. If you notice any signs of spoilage (mold, off odor), discard the jam immediately.

Nutritional Information

(Estimated per serving of approximately 1 tablespoon)

Nutrient	Amount per Serving	% Daily Value
Calories	39 kcal	2%
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	1 mg	0%
Total Carbohydrate	10.1 g	3%
Dietary Fiber	0.2 g	1%
Sugars	7.2 g	28%
Protein	0.1 g	0%

Variations & Substitutions

• Spice it up: Add a pinch of ground cinnamon, nutmeg, or cloves to the jam for a warm, spicy flavor.
• Add citrus zest: Grated lemon or orange zest can add a bright, aromatic note to the jam. Add about 1-2 teaspoons of zest along with the sugar.
• Boozy twist: Add a tablespoon or two of cherry liqueur or brandy to the jam after it has reached the gel stage for an extra layer of flavor.
• Mixed Berry Jam: Substitute some of the cherries with other berries like raspberries or blackberries for a mixed berry flavor.
• Lower Sugar Jam: If you’re looking for a lower sugar option, you can use a sugar substitute like Splenda or Stevia, but be aware that this may affect the gel. Follow the manufacturer’s instructions for the correct ratio of sugar substitute to sugar. You may also need to add a commercial pectin to help the jam set.

FAQs (Frequently Asked Questions)

Q: Why do I need to sterilize my jars?
A: Sterilizing jars eliminates any bacteria or mold that could cause spoilage, ensuring that your jam stays fresh and safe to eat for an extended period.

Q: How can I tell if my jam has reached the gel stage without a thermometer?
A: The “cold plate” test is a reliable method. Place a spoonful of jam on a cold plate and return it to the freezer for 30 seconds. If the surface wrinkles when you push it with your finger, it’s ready.

Q: My jam is too runny. What did I do wrong?
A: The most common reason for runny jam is that it wasn’t cooked long enough to reach the gel stage. You can try recooking the jam, adding a little lemon juice and/or commercial pectin to help it set.

Q: Can I use frozen cherries for this recipe?
A: Yes, you can use frozen cherries. Thaw them completely before pitting and using them in the recipe. Be aware that frozen cherries may release more liquid, so you may need to cook the jam for a longer period to reach the gel stage.

Q: How long will the jam last once it’s opened?
A: Once opened, store the jam in the refrigerator. It should last for a few weeks, but always check for signs of spoilage before consuming.

Final Thoughts

This cherry-currant jam is more than just a condiment; it’s a taste of summer sunshine, a reminder of warm days and sweet memories. Don’t be intimidated by the canning process – it’s easier than you think, and the rewards are well worth the effort. So, gather your cherries, enlist a friend or two to help with the pitting, and create your own batch of this delightful jam. Share it with loved ones, spread it on your morning toast, and savor the taste of summer all year long. I encourage you to experiment with variations, adjust the sweetness to your liking, and make this recipe your own. Happy jamming!