BEST EVER BLACK CURRANT JAM
Steps:
- Add the black currants to a deep pot along with the sugar and lemon juice.
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- Use a potato masher to mash the currants until they begin to fall apart.
- When the mixture begins to boil, continue to stir every 30 seconds or so.
- Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
- Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 210 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
- Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into 2 mason jars. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
- Add the lids to the jars and allow to cool at room temperature until completely cool.
- Store in the fridge and enjoy!
Nutrition Facts : ServingSize 1 jar, Carbohydrate 185 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 150 g, Calories 723 kcal
BLACK CURRANT JAM
Enjoy this black currant jam spread on bread, scones, muffins, pancakes, waffles, tarts, cakes, ice cream and more! It's also delicious on grilled meats or added to your barbecue sauce!
Provided by Kimberly Killebrew
Categories condiment
Time 55m
Number Of Ingredients 4
Steps:
- Place the black currants in a medium stock pot along with the water. Bring to a boil then simmer for about 10 minutes until the berries are softened. Add the sugar and lemon juice and simmer until the temperature registers 220 degrees F. (I use an instant read thermometer.)
- If you're going to use the jam within a few months, pour the jam into sterilized jars and once cool store in the fridge.For long-term storage you can use the water bath canning method: Ladle the hot jam into sterilized jars, wipe the rims of the jars and screw on the lids. Process the jars in a water bath canner (5 minutes for half pints, 10 minutes for pints and quarts). Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rims and storing them in a dark cool place to store. Makes about 3 pints.
Nutrition Facts : ServingSize 1 g, Calories 35 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 8 g
BLACK CURRANT JAM
Unique black currant jam made without pectin and so full of flavor!
Provided by Adina
Categories Preserves/Canning Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Prepare: Rinse the black currants in a sieve. Remove the stems.
- Cook: Place sugar and water into a pot. Bring to a boil on medium-low heat. Add berries and lemon juice, bring to a boil again. Cook on medium-low heat for about 10 minutes or until the jam reaches about 104 degrees Celsius/ 220 degrees Fahrenheit (or 102 degrees Celsius/ 216 degrees Fahrenheit for an altitude of approximately 300 m/ 1000 feet or more). (Note 3).
- Jars: Remove what's left from the foam with a spoon. Transfer the jam to sterilized jars.
- Can: For a longer shelf-life, can in a water bath for 10 minutes; it will keep for about 1 year. Or refrigerate the jam; it will keep for at least 4 months.
Nutrition Facts : ServingSize 1 jar from 3, Calories 559 kcal, Carbohydrate 143 g, Protein 2 g, Fat 1 g, Sodium 5 mg, Sugar 117 g
BLACK CURRANT AND PRIMITIVO WINE JAM
Arrowroot starch takes the place of traditional pectin in this adults-only jam! Adapted from Miyoko Schinner's book The Homemade Vegan Pantry, I added some dried currants to a currant juice for extra oomph and used a smooth, "Doppio Passo" wine for a semi-sweet elegance.
Provided by YummySmellsca
Categories Jellies
Time 1h5m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 7
Steps:
- Cook the wine, juices, currants and sugar over medium heat until reduced by half and syrupy, about 45 minutes.
- Whisk together the arrowroot and water and add to the syrupy mixture.
- Simmer 1-2 minutes, stirring constantly, until bubbly and thick.
- Pour into jars and refrigerate up to 2 months.
Nutrition Facts : Calories 17.6, Sodium 0.2, Carbohydrate 4.2, Fiber 0.1, Sugar 3.6
BLUEBERRY WINE JAM
Make and share this Blueberry Wine Jam recipe from Food.com.
Provided by dicentra
Categories Berries
Time 35m
Yield 4 half pints
Number Of Ingredients 5
Steps:
- Prepare jars, lids and bands.
- Mash thawed blueberries. Mix with sugar, wine, and orange juice concentrate.
- Cook over high heat, stirring to dissolve sugar.
- Bring to a boil and let boil very hard for 1 minute, stirring constantly.
- Remove from heat and pour in pectin. Stir and skim for 6 minutes.
- Pour into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Asdjust time according to your altitude.
Nutrition Facts : Calories 952.3, Fat 0.1, Sodium 6.9, Carbohydrate 224, Fiber 2.2, Sugar 219.3, Protein 0.6
RASPBERRY-CURRANT JAM
I often use currants instead of pectin in making jams. They add a lively tang and ensure the jam sets beautifully, especially since I use as little sugar as I can get away with. Use red currants and red raspberries together, or black currants with black raspberries.
Provided by Jenny Sanders
Categories Raspberries
Time 1h
Yield 5 250ml jars, 80 serving(s)
Number Of Ingredients 4
Steps:
- Wash the currants and put them in a sauce pan with the water.
- Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
- Press them through a sieve, and reserve the puree.
- Discard the skins, stems and seeds.
- Gently rinse the raspberries and drain them well.
- Mix the currant puree, raspberries and sugar in a large pot.
- Bring to a boil, stirring constantly, until the sugar dissolves.
- Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
- Stir occasionally to prevent sticking.
- Remove from the heat and skim.
- Seal in sterilized jars.
- Put in a boiling water bath for 5 minutes.
BLACKCURRANT JAM
Make a pot of our stunning, seasonal blackcurrant jam and make the most of these beautiful berries. We love this sweet treat spread on freshly baked bread
Provided by Barney Desmazery
Time 1h
Yield Makes 3 x 250ml jars
Number Of Ingredients 3
Steps:
- If you don't have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.
- You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan.
- Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don't own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam - if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.
- Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.5 grams fiber, Protein 0.1 grams protein
HOMEMADE BLACK CURRANT WINE
This is a sweet fruit wine that we came up with after learning the basics of fermenting. We started the fermentation in mid-September and we're enjoying it now (mid-October). If we had any patience we would wait a couple more months and it would be much better, but we're very satisfied with it now. Cooking time is fermenting time. You'll need two special pieces of equipment that you can buy for under $3 and use forever: an airlock and a stopper (that fits your bottle neck). Both are available at brew stores.
Provided by kitchen boys
Categories Beverages
Time P30DT2h
Yield 1 quart of wine, 4 serving(s)
Number Of Ingredients 5
Steps:
- Add sugar or honey to boiling water to dissolve.
- Allow to cool to 105* F.
- Add yeast and yeast energizer, stir, then cover with cloth.
- While allowing the yeast time to wakeup (1 hour) sterilize the stopper and airlock.
- Open the quart bottle of juice or nectar and pour out 1 and 1/4 cup of it (this doesn't need to be saved.).
- Add the mixture to the juice/nectar, put the lid on and invert the bottle a couple of times to mix up the two.
- Insert your sterilized bottle stop and then insert your airlock into that.
- Add water to the airlock, enough to meet the watermark in both chambers.Place it in a warm area and let it sit until the airlock bubbles only every 3 minutes or so. (one to two weeks).
- Once the fermentation has slowed down considerably, pour (or 'rack' with a siphoning tube) to a bottle of the same size. This will separate your wine from the 'lees' (the dead yeast that accumulate in the bottom of the bottle).
- Remove 1 cup of the wine and taste test or dispose of. It's not needed at this point. If the fermentation went well it won't be sweet at all at this point.
- Add another cup of warm sugarwater (1/2 water & 1/2 sugar dissolved) to the bottle and reinsert the stopper and airlock (sterilized again if necessary).
- Let ferment until the airlock is bubbling once every five minutes.
- 'Rack' again and at this point you can either drink the wine or let it age for another two months before enjoying.
Nutrition Facts : Calories 96.8, Sodium 0.6, Carbohydrate 25, Sugar 25
RED AND BLACK CURRANT JAM
Provided by Susan Herrmann Loomis
Categories Condiment/Spread Currant
Yield Makes 5 cups
Number Of Ingredients 4
Steps:
- Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming. Stir and press on them gently so they release their juices. When most of the berries are broken (after 4 to 5 minutes) and have released their juices, remove them from the heat and put them gently through a food mill - the pulp left from the berries should still be somewhat moist, not totally dry. If you press the berries too much, the resulting jelly won't be crystal clear. Strain the juice through a fine -mesh sieve and reserve.
- Place the black currants and the water in a medium-sized, heavy bottom pan over medium high heat and cook until the berries and liquid are steaming. Stir, pressing on the berries, so they release their juices. When the berries are soft and broken and have released much of their juice remove from the heat and put them gently through a food mill. If you press the berries too much, the resulting jelly won't be crystal clear.Strain the juice through a fine -mesh sieve, and reserve.
- Combine the juices and the sugar in a medium, heavy bottomed saucepan and bring to a boil over medium-high heat. Set the timer for exactly 3 minutes, remove from the heat and ladle the jelly into sterilized canning jars.
BLACK CURRANT JAM
Savour the flavour of summer with this easy Black Currant Jam. Fresh black currants, sugar and pectin are cooked briefly for scrumptious homemade jam.
Provided by 1820farm
Categories Berries
Time 45m
Yield 8 1 8 oz jars
Number Of Ingredients 4
Steps:
- 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 minute 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.
Nutrition Facts : Calories 744.5, Fat 0.3, Sodium 17.8, Carbohydrate 192.2, Fiber 0.6, Sugar 174.7, Protein 1
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