Faux Red Currant Jam that comes very close to the Real Thing
It has been a while since my last blog post. Time seems to just run away from me. I spent two wonderful weeks in Germany for a family event. I am always happy when I see my family and friends and reconnect with them, even if it is only for a short time. What a privilege. After five days at my village, I drove with my niece to Lüneburg which is my favorite town in Germany. I ended my trip In Berlin with my niece and her family. We had a great time at the Berlin Zoo and Aquarium with my two-year-old grand niece. I returned severals weeks ago, and have I to say that this time, I had a bad case of jet lag for a week. Age may have something to do with it.
A couple of years ago, I bought this wonderful cookbook called Baking At the 20th Century Cafe by Michelle Polzine. The author specializes in baked goods from across the former Austro-Hungarian empire. I cannot resist these delicious delicacies. What I especially like is that she substitutes domestic ingredients for the often hard to find European ingredients. I love this and I find her recipes exquisite. I posted her recipe for roasted strawberry ice cream in September.
Two of my favorite jams are sour cherry and red currant. Both fruits are rarely available here in California, and if you find them they are expensive. This faux red currant jam is made from cranberries and pomegranate juice and comes very close to the real thing. I have made it for three years now and and everyone seems to like it, and it is perfect on baked brie or pears. And it is delicious with duck or on any cake or cookie, like Linzer torte. It also makes a great gift for the holidays. I have doubled and tripled this recipe. I learned a new way to prepare the jars for the jam by putting the clean jars in a warm oven.
This recipe makes about three 8 ounce jars
3 cups (300 grams) fresh cranberries
2 cups (390 grams) sugar
2 cups pomegranate juice
Put a small plate in the freezer
Preheat the oven to 250˚ F (120 Celsius).
Put the clean canning jars on a sheet pan, lined with a damp towel, and transfer it to the oven. Put the jar lids, funnel, and tongs in simmering water on the stove.
Wash the cranberries and discard any squishy ones. Put them in a large pot with the juice and sugar, and bring to a boil over medium-high heat, skimming off the foam that rises to the top. Reduce the heat so that the mixture simmers until the berries pop. Stir with a whisk to break up the berries. I use a masher to smash the berries. Continue cooking until the mixture has thickened and registers 221˚F (105˚Celsius) on an instant-read-thermometer. It will take about 10 to 15 minutes. To test, drop a spoonful on the chilled plate and see if it has thickened.
Remove the jars from the oven and ladle the jam into them, filling each one within a millimeter of the top. Wipe the rims of the jars with a wet paper towel, and seal the jars with the lids and rings. Invert the jars and let them cool .
After a few hours, test the jars to make sure they have sealed. And tighten the rings. If they are not sealed, put them in a water bath for 10 to 15 minutes and boil them until the tops pop. You know your jars are sealed when the lid doesn't move when you press on it. To be totally safe, follow the manufacturer's instructions that come with the jars.
Recipe by Michelle Polzine from her book Baking At The 20 Century Cafe
Posted by the Sunnycovechef.com
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Click here for the recipe.
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Click here for Linzer Torte recipe
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Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.