This easy recipe uses the whole fruit for tart, rich, preserve that sets well. It’s very good on crisp toasted bread with butter or spooned with ice cream. Black currants are great for jam making and they thicken very beautifully. This jam is reminding me about my childhood. When I was a little girl we use to go to the countryside to pick up some nice fresh fruits. And after that of course we eat a lot and my mom makes lots of jar jams. Enjoy this delicious jam.
This recipe is for 3 medium jars.
Ingredients:
- 6 cups frozen or fresh black currants
- 3 cups sugar (if you like sweeter you can put 2 more cups)
- 1/2 cup water
- 1 box (57 gr) pectin crystals (if you don’t like to use pectin you can use 5 cups sugar and 1 tbsp lemon juice)
Directions:
- Crush currants thoroughly, one layer at a time. Press half of the pulp through a sieve to remove some of the seeds. Add water, and 1 cup of sugar stir well and boil on medium heat, about 15 minutes. Stirring occasionally.
- Now add the rest of the sugar and pectin crystal mix well and reduce heat to medium-low cover. Simmer 20 minutes. Stirring occasionally. (clean the foam if there any)
- Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. I took some out and served them with ice cream. It’s so good.
- Store in a cool, dark place for a few months.
Enjoy 😉
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