Mum’s Black Currant Jam
Season: June to August. In my jam company days, when we would produce nearly fifteen thousand jars of preserves each week, my mum would still bring me jars of her homemade black currant jam. Sometimes I wondered if I needed another jar in the house, but I always enjoyed it immensely – black currant jam is an all-time favorite, with a flavor that is rarely rivaled. It’s also very easy to make. The key is to ensure that the black currants are softened sufficiently before the sugar is added, or the skins will toughen and be unpleasantly chewy. Use this in all the usual jammy ways with bread, toast, pancakes, yogurt, rice pudding, cakes, tarts, and, of course, scones and clotted cream.
Recipe information
Yield
makes eight to ten 8-ounce jars
Ingredients
Preparation
Step 1
Pick over the black currants, removing any stems, twiggy bits, or damaged fruit (the dry, shriveled bit at one end is the remains of the flower and need not be removed).
Step 2
Put the currants into a preserving pan with 2 1/2 cups of water. Place over low heat and slowly bring to a simmer. Simmer for 15 to 20 minutes, until the fruit is soft but not disintegrated into a pulp.
Step 3
Add the sugar and stir until it has dissolved. Then bring quickly to a full rolling boil. Boil hard for 5 minutes. Remove from the heat and continue to stir gently for a couple of minutes to reduce the temperature. Test for the setting point (see p. 41).
Step 4
Let the jam cool a little and make sure the currants aren’t bobbing above the surface when you pour it into warm, sterilized jam jars before sealing (see pp. 21–22). If they are, let the jam cool a little longer, and if they really won’t submerge, then bring the jam back to a boil and boil for a couple minutes more. Use within 1 year.
P.S.
Step 5
The bittersweet leaves of the black currant bush can be used as a substitute for tea. Simply infuse the leaves in boiling water, steep for 10 minutes, then serve sweetened with a little honey.
