Black Currant Jam
Little Hen’s new favorite jam:Â Black Currant!
I’ve always loved a little Cassis in my hot tea in the winter, but this is the first year we’ve tried jam made from these relatives of the gooseberry, which have a distinctive, smoky/ musky flavor.
Black currants are full of pectin, so they are perfect for jam – all you need is currants, sugar, water, and a little lemon juice.Â (Although, next time, I think we’ll try adding some cardamom or cloves, as Sarah@ UrbanMamas suggested).
Here’s what we did:
Sterilize jars, wash lids and rings and get them hot.Â Have canner going and almost up to a boil.Â Then, you can start making the jam –
In a heavy bottom pot, bring to a boil:
2 1/2 cups water plus 5 heaping cups black currants, stems removed, and washed (that’s how much we picked).Â Reduce and simmer 15 minutes, crushing berries against the side of the pot.Â Â (Berries should be soft and well cooked.)
Add in 6 cups sugar + 1/4 cup of lemon juice and return mixture to a full boil.Â Continue to boil until you have reached the setting point (22oF) (check often – mine took about 15 min – you don’t want to over cook!).
Remove jam from the heat, and continue stirring once a min for 5-7 min (this helps distribute any berries so you don’t have floating fruit).Â Pour into hot, sterilized jars, place lids and rings on, and process 5 min in a hot-water-bath canner.