Black Currant Jam
Enjoy this black currant jam spread on bread, scones, muffins, pancakes, waffles, tarts, cakes, ice cream and more! It's also delicious on grilled meats or added to your barbecue sauce!
Ingredients
- 4 cups fresh or frozen black currants , washed, stemmed and dried tips removed
- 1 1/2 cups water
- 4 cups cane sugar (black currants are more acidic and less sweet than other berries but you can use less sugar if preferred)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Place the black currants in a medium stock pot along with the water. Bring to a boil then simmer for about 10 minutes until the berries are softened. Add the sugar and lemon juice and simmer until the temperature registers 220 degrees F. (I use an instant read thermometer.)
- If you're going to use the jam within a few months, pour the jam into sterilized jars and once cool store in the fridge.For long-term storage you can use the water bath canning method: Ladle the hot jam into sterilized jars, wipe the rims of the jars and screw on the lids. Process the jars in a water bath canner (5 minutes for half pints, 10 minutes for pints and quarts). Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rims and storing them in a dark cool place to store. Makes about 3 pints.
Nutrition
Serving: 1g | Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 15mg | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 9mg | Calcium: 3mg | Iron: 1mg
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