Black Currant Jam
A delicious Black Currant Jam, very easy to make and great for having in your fridge! This is a basic recipe for jam, that can be done with either fresh or frozen currants, and any berries of your choice. It uses black currants as the chef’s garden was full of them. In this recipe, you’ll learn how to sterilize jars to place your jam after cooking it, so it lasts longer!
Add <quantity>1<unit>kg</unit></quantity> of black currant and <quantity>1<unit>kg</unit></quantity> of sugar to a large pot
Stir it and let it cook over medium heat until it starts to boil
Turn the heat down to low and let it simmer for 1h, stirring regularly until it is slightly thick and jammy. Turn off the heat
Fill a large pan with water and bring it to a boil over high heat
Carefully place your open jars, the lids, and all the equipment you're using, into the boiling water with the help of a kitchen tong. Let it boil for 10m to sterilize
Carefully remove all the equipment from the boiling water and place them on a cleaned kitchen towel. The jars are sterilized
To test the consistency, place a tablespoon of the jam on a plate and leave it in the fridge for 5m to cool down completely. After cooled down, check if it has thickened
Transfer the jam to the sterilized jar. The black currant jam is ready
Spread it on a toast and enjoy!
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