I tried fresh currants for the first time this summer, and bought a pint of black currents at the farmer’s market. Not knowing what else to do with it, I made it into jam. I apparently took no photos…hmm. Don’t worry, it’s a lot sweeter than that Rhubarb-Orange Jam! I used it as a filling for “Pumpkin Macarons”… but that recipe won’t be on here because it didn’t go too well (the jam was wonderful, though!).
Black Currant Jam
Yield: About 2 cups
1 pint Fresh Black Currants
1 c. Water
10.5 oz Granulated Sugar
Juice of 1 Lemon
Put the currants and water in a small saucepan, and bring to a boil. Simmer until the currants are tender and some liquid has evaporated (about 20 minutes). Then add the sugar and lemon juice, bring back to a boil, and cook until it reaches 220 degrees on a sugar thermometer.
Can if preferred, or consume within a month (officials would prefer that said “within a week”, but mine was fine for much longer).