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Black currant jam

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This is a simple black currant jam or gelé which is firm due to the pectin added and also the pectin naturally occuring in the black currants.

When making jam the ratio is often 50/50 fruit to sugar ratio but I like a less sweet combination so you can taste the fruit more.

Black currant jam or gele

0 from 0 votes
Recipe by admin
Servings

servings
Prep time

minutes
Cooking time

minutes
Calories

kcal
Total time

0

minutes

This black currant jam or gelé is quite firm and is good as a spread for sandwiches, for use in desserts or as an accompaniment for game dishes.
This recipe yields 1 pint of jam.

Ingredients

  • 1000 gr 1000 black currants

  • 200 gr 200 water

  • 300 gr 300 sugar

  • 1 tsp 1 pectin

Directions

  • Clean and rinse your black currants then place them in a pot with the water. Bring currants to a simmer and cook 5-7 minutes until they can be easily mashed.
  • Mash the berries and strain the juice then place the juice in a clean pot.
  • Add the sugar and pectin to the black currant juice and bring to a simmer while stirring. Cook the jam for about 7-12 minutes while stirring and check the temperature, you want to reach 220 degrees F.
  • Let the jam cool a few minutes and pour into a clean, sterilized jar. Cap right away and allow to cool. It can be kept in the refrigerator or you can use canning method for shelf stable storage.

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