Black currant jam

Here’s a straightforward recipe for homemade black currant jam:

Ingredients:

• 2 pounds fresh or frozen black currants
• 1 ½ cups granulated sugar
• 1 tablespoon lemon juice
• 1 package (1.75 oz) fruit pectin (like Sure-Jell)

Instructions:

1. Prepare the Currants:

   • If using fresh black currants, wash them and remove any stems. If using frozen, thaw them and drain any excess liquid.

2. Combine Ingredients:

   • In a large pot, combine the black currants, sugar, and lemon juice. Stir well and let it sit for about 10-15 minutes to allow the sugar to dissolve and the mixture to become juicy.

3. Add Pectin:

   • Stir in the fruit pectin and bring the mixture to a boil over medium-high heat. Stir constantly to prevent sticking.

4. Boil:

   • Once boiling, continue to boil for 1-2 minutes, stirring constantly. The mixture should thicken slightly.

5. Test for Doneness:

   • To check if the jam is set, place a spoonful on a cold plate and let it cool for a minute. Run your finger through the jam; if it holds its shape and doesn’t run back together, it’s ready.

6. Jar the Jam:

   • Remove the pot from heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean cloth.

7. Seal and Store:

   • Seal the jars with lids and allow them to cool to room temperature. Once cooled, store the jam in the refrigerator for up to a month or process in a water bath for longer shelf life.

Enjoy your homemade black currant jam on toast, desserts, or as a flavorful topping!