Black Currant Jam
Black currant jam is a recipe featuring fresh ingredients from the jam category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg black currants
- 250 ml Water
- 400 g gelification sugar (2:1)
- 2 vanilla pods
- 1 packet citric acid
Instructions
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1.
Wash the currants and remove them from the stems. Place the berries in a pot and crush them. Add water, stir, and heat without boiling.
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2.
Transfer the fruit mash onto a stretched cheesecloth and let the juice drain. After cooling, squeeze the mash through the cloth to extract more juice.
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3.
Measure out about 3/4 liter of juice. Add the gelification sugar at a 2:1 ratio and mix well. Split the vanilla pods open and scrape out the seeds. Mix both with the citric acid into the juice.
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4.
Bring to a vigorous boil over high heat while stirring, then simmer for 3 minutes, still stirring, until bubbling. Remove the vanilla pods. Fill the jam into hot-washed jars to the brim and seal immediately. Place the jars on their lids for about 10 minutes, then flip them over and let cool.
