I haven't posted a pepper jam recipe outside of my glog for awhile now, so I thought I'd put this one here. I really love the taste of this. I've not had currants before, but they made a wonderful jam with the sour cherries.
Hot Cherry-Currant
Ingredients:
The cherries and currants
The peppers and my cutting board
And the finished product:
And there you go.
And if you liked this recipe, check out my aji lemon pepper jelly, Peach Habanero Jelly, or Black Scorpion jelly!
Hot Cherry-Currant
Ingredients:
- 2 c. red currants
- 4 c. sour cherries, pitted
- 3 c. sugar
- 5 Tobago Seasoning peppers
- 3 small Red Rocoto peppers
- 2 packs of liquid pectin
- I put 1/4 c. water in a small pot with the currants and heated them up, then ran them through a seed mill to take out the seeds. This gives you less mass of currant - but no seeds.
- I mixed that in with the 4 cups of sour cherries. I mashed the cherries, but did not run them through a food processor. This leaves bigger chunks and is a matter of preference.
- I ran the peppers through a food processor and added those as well.
- I heated up the cherries, currant mash, peppers, and sugar to a boil and let it boil for about 5 minutes
- Add the 2 packets of liquid pectin
- Bring back to a boil and boil for 1 minute
- ladle immediately into sterilized jars and seal
- Process in boiling water bath for 10 minutes
The cherries and currants
The peppers and my cutting board
And the finished product:
And there you go.
And if you liked this recipe, check out my aji lemon pepper jelly, Peach Habanero Jelly, or Black Scorpion jelly!
