Blackcurrant and Cherry Jam

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 2lb blackcurrants
  • 2lb black cherries
  • 1 pint water
  • 3lb sugar

    Method

    Simmer the blackcurrants in the water for one hour, and put through a jelly bag. Simmer stoned cherries in the blackcurrant juice for twenty minutes. Stir in the sugar until dissolved, then boil quickly to setting point. Pour into hot jars, cover and seal when cold.