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 little girl we use to got 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 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 rest of the sugar and pectin crystal mixx 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 with ice cream. It’s sooo good 😉
4. Store in a cool, dark place for few months.
Enjoy 😉