The robust, earthy yet versatile flavor of black currants dominate in this underrated confection, instantly elevating everything from a cheese plate to a thumb print cookie, a cup of tea or a cocktail, meats, or plain ol’ peanut butter.
INGREDIENTS:
4 cups fresh or frozen black currants
1.5 cups sugar
1 tbsp fresh lemon juice
***optionally, finish with
1/8 tsp cardamom and/or
1/2 tsp orange flower water or rose water
Note: Black currants have their own pectin. No need to add any to this recipe.
DIRECTIONS:
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Add sugar and lemon juice to berries and crush with a potato masher.
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At high heat, bring to a boil, stirring occasionally.
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Continue boiling as the temperature climbs and don’t let it stop boiling until it reaches 220 degrees Fahrenheit. Stir every 30 seconds or so to avoid scorching. (If you don’t have a thermometer, use the frozen plate method to test.)
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Once the correct temperature is reached, remove the pot from the heat and finish with cardamom and/or flower water, if desired. The jam might seem a little bit liquid at this stage – don’t worry! It will thicken as it cools.
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Use, freeze, or can in a boiling water bath for 15 mins.
Want to try before you DIY? 8 oz jars can be purchased from our online shop. (Local pickup. No shipping available, sorry!)
