Label
All
0
Clear all filters

Sour Cherry and Currant Jam

Rate this recipe

banner
Preparation info
  • Makes about

    4 cups

    (4 half-pint jars)
    • Difficulty

      Easy

Appears in

By Rose Levy Beranbaum

Published 2014

  • About

Cherries are unusually low in pectin, the naturally occurring substance that thickens fruit into a jamlike consistency. Because of this, it is necessary to add extra pectin, and extra sugar as well, for cherry jam to set. I tried for more than twenty years to make a cherry jam without adding the tons of sugar required by the added pectin. Because currants are so high in natural pectin, which does not require extra sugar, and because they blend so well with the cherries in my

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title