Black Currant Jam. - traditional - just fruit & sugar, no Certo
From my Mother (Annie Dwyne). We had about a dozen black currant bushes in the back yard. Did not enjoy picking, but enjoyed the jam!
Ingredients
- Preparing the fruit. The quantities are not important.
- Wash and stem currants. Bag and freeze, if you want to make latter.
- Put in big pot, add enough water just till you can see it through the currants.
- Bring to boil, simmer 10-15 minutes (softens skins).
- Note: Must be boiled without sugar or the skins will go rubbery.
- Put a small plate in the refrigerator.
- Measure about 7-8 cups of the above into a separate pot.
- For every cup of cooked currants add 3/4 cup of sugar.
- Add a nut of butter (reduces foam).
- Bring to boil, reduce heat but still maintain boil and keep stirring for 10-15 min.
- Put a bit on the cold plate and back in fridge for ~ 1 minute.
- Lightly drag your finger over the jam. If it has formed a skin it's done, if not keep boiling.
- Thermometer - you are looking for finishing temp ~ 218f
- Bottle.
Method