CookEat Recipe
Cherry Jam with Currant Juice
A cherry preserve cooked with pure currant juice and sugar, kept refrigerated after cooking.
Method
Steps
Step 1
Wash twenty-five pounds of sound ripe cherries, measured before pitting. Remove the stems and stones.
Step 2
Put the prepared cherries in a very large heavy nonreactive saucepan with one quart of pure unsweetened currant juice and sixteen pounds of granulated sugar. Mix well.
Step 3
Bring to a brisk boil and cook for about thirty minutes, stirring frequently to prevent sticking, until the cherries are cooked and the mixture thickens. Remove from the heat.
Step 4
Warm clean heat-safe containers with hot water, then drain and dry them. Transfer the hot cherry preserve into the warmed containers.
Step 5
Cool promptly in small portions or shallow heat-safe containers and refrigerate within two hours at 40°F or below. Keep refrigerated; this method is not a shelf-stable canning process.
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