I have a Black Currant bush in my garden, and I could hardly wait for the fruit to ripen so I could make some preserves out of it. The weather has been good and I was blessed with a good crop.
To make it easier on my back I picked the fruit with stems and all (the little clusters) and once inside, seating down in the comfort of my kitchen, I removed all the little berries from the stems and sorted them by picking out the unripe ones.
Once washed, the rest was a breeze. I just placed them all in a tall pot with enough room for foaming and started cooking them down. Black Currants are high in pectin, so I didn't need to add any pectin to the jam.
I absolutely loved the end result and how my jam turned out and I thought I’d share the recipe with all of you. Maybe some of you might like to make some Black Currant Jam of your own.
10 cups (2 quarts) Black Currants
8 cups sugar
1/2 cup fresh squeezed lemon juice
4 cups water
You will also need:
12-8 oz. (250 ml.) mason type jars
12 sealing discs
12 screw bands
Wash jars and snap lids in the dishwasher and heat dry, keeping them hot until ready to use.
Remove stems from the Black Currants and wash them well. Place them in a colander to drain excess water, then place them all in a deep saucepan.
Pour water on top of the fruit and bring to boil over high heat. Cook fruit while stirring with a wooden spoon until fruit becomes soft, ( for about 10 minutes), until they look something like this.
Reduce heat to low, and add the sugar and the lemon juice. Stir until the sugar is dissolved.
Turn heat to high again and while continue stirring, bring pot to a full rolling boil; reduce heat to medium-high and boil for 10 minutes, then reduce heat to medium and continue cooking, stirring from time to time, for another 10-15 minutes or until jam has reached the desired consistency.
To test, place a plate in the freezer for 10 minutes (you can do this as you start cooking the fruit).
Remove plate and place a 1/2 teaspoon of jam on it. Return plate to the freezer to chill for about 30 seconds. If the jam is firm to touch, it’s done. If it’s too runny, cook longer.
Turn heat off. Let the jam stand for 5 minutes, skimming off foam if necessary then using a ladle fill jars, one at a time, leaving about 1/4 inch head space. Wipe rim with a damp cloth if necessary to prevent sticking. Place hot sealing disc on top and screw band down until fingertip tight. Set aside. Proceed with the remaining jars. Set them aside to cool completely.
You may hear popping sound as the jars cool. After cooling, check jar seals by pressing down on the lids. Sealed lids curve downward and do not move back up once pressed down.
Store properly sealed jars in a cool, dark place.
Refrigerate jam after opening.
Makes about 12 x 8 oz. (250 ml.) jars
Happy Canning !
TIP: Preserves make a great gift. Just cover lids with a piece of trimmed fabric tied around with ribbon (or raffia) and place a label with the content.
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Leia’s Culinary Treasures