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
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.
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
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