Black Currant Jam

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).


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