Amarene are, as their name implies, slightly sour cherries (amaro means sour), and they work especially well in jams. This recipe will produce an excellent cherry and blackcurrant jam with regular cherries, too.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
- 1 1/8 pounds (500 g) Amarene Cherries, pitted and chopped
- 1 1/8 pounds (500 g) stemmed black currants, put through a food mill
- 2 tablespoons Cointreau, or more (or less) to taste
- A packet of pectin sufficient for this weight of fruit
- About 2 1/4 pounds (1 k) sugar
Combine the fruit in a high-sided pot and add the pectin. Bring the mixture to a boil, stirring often lest it scorch, and when it comes to a boil stir it for a minute. Add the sugar in a thin stream and continue stirring until it returns to a boil; boil it for 3 minutes more. Remove the pot from the fire, add the Cointreau, and stir for another minute, until the foam is reabsorbed. Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars. Cap them, and stand them upside down for 5 minutes. Check the seals by tapping the lids with a knife blade (they should ring), and store the jam in a cool dark place.
Yield: Several jars cherry and blackcurrant jam.