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Monday, August 1, 2011

Black Currant Jam

Our CSA pick up this week included "pick your own" black currants.   It was so peaceful picking the currants the other evening.  No noise of traffic or machinery, just the odd bird chirping.  There was a cool breeze - which kept the bugs away !    It was also "pick your own" flowers too, and I picked enough for a nice arrangements for our kitchen table.

 



Black Currant Jam Recipe
Black currants - 2 lbs (1.8 kg)
water - 1 1/3 cups (300 mL)
granulated sugar - 8 cups (1.8L)
Liquid pectin - 3 oz (85 g)

If, after washing the currants they are cleanly steammed, you can either pick off the remaining blossom ends (tedious and time consuming) or place currants into a large pot without removing the ends, with the water.  Simmer, stirring occasionally and coarsely mash with a potatoe masher. You will never know the difference.  Simmer for approx 30 mins until skins are very tender.

Stir in sugar until it disolves and mixture comes to a full rolling boil.  Boil hard for 10 minutes.  Stir once or twice.

Add pectin.  Boil hard for 2 minutes.  Fill hot sterlized jars to within 1/4 inch(6mm) of top.  Seal.   Makes about 8 half pints (or 8 x 250 mL jars).

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