Black currant jam is one of my favorite things, so when some friends’ currant bushes were going unpicked, I swooped in. This recipe is about as old-fashioned purist as it gets. No pectin, no starch, no thickening agents. Just fruit and sugar.
- 8 cups Black Currants
- 3 cups Sugar
- 4 teaspoons Lemon Juice
(Makes 5 1/2 cups)
Wash and stem your currants. (I left mine in a salad spinner to soak for a few hours before giving a thorough scrubbing.)
Next, dump your currants in a large pot and bring to a boil on the stove for about 20 minutes, until all the fruit has broken down.
Add your sugar and lemon juice and bring to a roaring boil, uncovered, for another 20 minutes. (I use 3 cups of sugar because I prefer my jams on the tarter side, but feel free to add more to taste.) It’s during this step that your currant mash takes on more of a jammy consistency.
To see if your jam is finished, scoop out a little with a metal spoon and let it cool.
Once everything’s finished and to your liking, you can either can it in a hot-water bath, or take the lazy route like I do, and freeze it in jars. (Just be sure to give yourself an inch or two (2-4 cm) of head space since ice expands.)