Black Currant Jam
Classic black currant jam: The captured intense aroma of the jam made from black currants also pairs well with goat cheese and more.
Ingredients
- 1800 g black currants
- 500 g pectin sugar (3:1)
Instructions
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1.
Wash the black currants and let them drain well.
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2.
Use a fork to strip the stems from the berries.
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3.
Place the berries in a large pot and pour 150 ml water over them.
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4.
Cover, bring to a boil, then simmer covered for about 30 minutes, stirring gently several times.
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5.
Line a fine sieve with a kitchen towel and hang it over a pot. Pour the berries and juice into the sieve and let drain thoroughly for 5-6 hours. In the meantime rinse four large glass jars (400 ml each) and their lids with boiling water, then lay them upside down on a kitchen towel to drain.
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6.
Measure out 1.2 l of juice. Add the pectin sugar to a pot and stir.
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7.
Bring the juice to a boil while stirring constantly.
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8.
Skim off any foam that forms during boiling and let the juice simmer for 4 minutes with bubbles.
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9.
Pour the hot liquid into the prepared jars and seal with lids. Let stand upside down for 5 minutes, then set upright. (When sealed and stored in darkness it keeps for 6–9 months.)
