Thursday, July 31, 2008

Black Currant Jam

This past weekend I took the plunge and made black currant jam.

I found the simplest recipe ever on the Kraft Canada website and it was done in a little over an hour(not counting de-stemming the currants).

Here's the recipe, it makes 8 cups:

5 cups stemmed fully ripe black currants (about 2 qt.)
1/2 cup water
1 box CERTO Pectin Crystals
7 cups sugar
CRUSH currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
ADD pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min. to prevent fruit from floating to top.
POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

Here's the jam in progress.

And the finished product.

And some fresh black currant jam on toast, yummy


Liz said...

My stars... that looks delicious!

Rosemary said...

My that looks delicious