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My Favorite Black Currant Jam




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from thecurrantcompany.com


List of Ingredients




5 cups of Black Currants (1 quart)
4 cups sugar
1/4 cup lemon juice
2 cups water


Recipe



Unlike many jams, Black Currants have their own pectin and don’t need any additional. This is a low sugar recipe compared to most but I find it just the right balance.

Makes roughly 6 x 8oz jars
(For large batches, I usually triple this recipe. Any multiple will work)

Wash and remove Black Currant stems (a few are not a problem, they’re
all edible).
Place fruit in heavy saucepan with 2 cups of water.
Bring slowly to boil, uncovered, stirring to break down fruit into a pulp.

Cook for 10 minutes or until soft.

Add sugar and lemon juice over low heat, stir until sugar is dissolved.

If desired, add a teaspoon of butter to curtail foaming.
Raise heat; bring to full rolling boil, stirring often.
Boil hard, uncovered, for 10 minutes.
Remove from heat, test for jam stage.*
Cook longer if needed and test again.
Let stand 5 minutes, skimming off any foam with large metal spoon and
stirring occasionally to prevent floating fruit.
Pour into hot sterilized jars and heat seal with a hot water bath.

*Jam stage
Method 1-The plate test; use a cold plate from freezer, pour a small amount of boiling mixture onto it. Return to freezer; wait 1 min, and check for gelling.
Method 2-Use a candy thermometer and cook to 220 F / 104