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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

 

 

 


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