As an Amazon Associate Frozen blackcurrants earn from qualifying purchases. Enjoy this delicious homemade black currant jam spread on toast, scones, ice cream, hot buttered rolls, pancakes, waffles, grilled meats, meatballs or used in muffins, tarts, cakes, pastries and more!
Slather this black currant jam on our homemade English Crumpets for a truly delectable treat! Whether you’re making black currant jam or a delicious fruity sauce to serve with roast duck, black currants have such a unique and distinctive flavor that their flavor is immediately recognizable. Not only are they delicious, they’re very high in good stuff like vitamin C and polyphenol phytochemicals. Native to Europe and Asia, black currants remain popular throughout those continents but are unfortunately almost completely unknown in the U. Though that wasn’t always the case. I was already acquainted with blackcurrants from having grown up in Germany but it wasn’t until I moved to England that I really became acquainted with them. Very popular in England and Germany where I grew up and throughout Western Europe, it was a shock when I moved to the U.
Americans I met even heard of them let alone tried them. And grow our own we did. Every year now we harvest fresh blackcurrants, red currants and gooseberries. Where there’s a will there’s a way!
WHAT ARE SOME WAYS TO USE BLACK CURRANT JAM? Wash the berries and remove the stems and dried tips. 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. Simmer until the temperature registers 220 degrees F.
If the berries are too large you can use a potato masher to mash them. 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. In most places outside the U. Usually the hot jam is simply poured into sterilized jars and sealed.
However, if you would like to use the water bath canning method proceed as follows: Ladle the hot jam into sterilized jars, wipe the rims of the jars and screw on the lids. Properly canned the jam will keep for at least a year. Otherwise store in the fridge where it will keep for a few months. 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! 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.
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. Have you tried mixing berries ie raspberries,blue, black berries ? Hi Teresa, I’ve made mixed berry jams, yes, and you can absolutely do that. This was a first for me. Black currants don’t exist in local markets, so I jumped when a neighbor said she had a vine and invited me to pick some. I expected them to be sour, but they also had a good amount of bitterness, both of which are mitigated by the sugar. Still, I stopped at just 2.