Black currant jam is a rich, tangy, and flavorful spread that captures the unique taste of black currants. It’s perfect for spreading on toast, adding to desserts, or enjoying in various culinary applications. Here’s a straightforward recipe to make black currant jam:
Ingredients:
- 2 pounds (900g) fresh black currants, washed and stems removed
- 4 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1 package (1.75 oz or 49g) fruit pectin (such as Sure-Jell or Certo)
Instructions:
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Prepare the Jars:
- Sterilize your jars and lids by boiling them in a large pot of water for 10 minutes. Let them dry completely.
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Prepare the Black Currants:
- Wash the black currants thoroughly and remove any stems or leaves.
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Cook the Fruit:
- In a large, heavy-bottomed pot, combine the black currants and lemon juice. Cook over medium heat, stirring occasionally, until the currants are soft and have released their juices, about 10 minutes.
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Mash the Currants:
- Use a potato masher or immersion blender to mash the black currants to your desired consistency. For a chunkier jam, mash less; for a smoother jam, mash more.
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Add Pectin:
- Stir in the fruit pectin. Bring the mixture to a rolling boil (a boil that doesn’t stop when stirred) over medium-high heat, stirring frequently.
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Add Sugar:
- Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously until the sugar is fully dissolved and the mixture returns to a rolling boil. Boil for 1-2 minutes, or until the jam reaches the desired consistency.
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Check Consistency:
- To test the consistency, place a small amount of jam on a cold spoon or plate. Let it sit for a minute, then run your finger through it. If it wrinkles and holds its shape, it’s ready. If not, continue boiling for another minute and test again.
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Fill the Jars:
- Carefully ladle the hot jam into the prepared sterilized jars, leaving about 1/4 inch (6 mm) of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
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Seal the Jars:
- Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight.
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Process the Jars:
- Process the jars in a boiling water bath for 5-10 minutes to ensure a proper seal. The water should cover the jars by at least an inch. Adjust the processing time if you are at a higher altitude.
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Cool and Store:
- Remove the jars from the water bath and let them cool on a clean towel or cooling rack. You should hear a popping sound as the jars seal.
- Once completely cooled, check the seals. The lid should be concave and not pop up when pressed in the center. Store the jars in a cool, dark place.
Tips:
- Black Currant Preparation: Ensure that the currants are fully ripe for the best flavor. If you prefer a smoother jam, you can strain the seeds from the mixture before filling the jars.
- Sugar: Adjust the sugar amount to your taste or use a sugar substitute designed for canning if preferred.
- Pectin: Ensure you use a fruit pectin suitable for jam-making and follow the package instructions if it differs from this recipe.
- Flavor Variations: For added flavor, consider incorporating a splash of vanilla extract, a pinch of cinnamon, or a small amount of freshly grated ginger.
Homemade black currant jam is a delightful way to enjoy the bold and tangy flavor of black currants throughout the year. Enjoy your homemade creation!
