Blackcurrant Jam

Name: Blackcurrant Jam - Eva H.
Ingredients: 1 kg currants; gelatin; 400 g honey/liter

Conserve - Blackcurrant Jam by Eva H. - Recipia

Blackcurrant Jam Recipe: A Simple and Quick Delight Preparation time: 30 minutes Cooking time: 25 minutes Total time: 55 minutes Servings: approximately 5 jars of 250 ml Blackcurrant jam is a quick and delicious dessert, full of flavor and personality. Perfect for spreading on a slice of toast or using in pastries, this jam is easy to make, and the result is simply irresistible. In this step-by-step guide, I will show you how to achieve the best blackcurrant jam, based on simple ingredients and effective techniques. Ingredients: - 1 kg of blackcurrants (choose varieties with small, flavorful fruits for an intense taste) - 400 g of honey (or 300 g for a tarter jam) - Gelatin (optional, for a thicker jam) Preparation: 1. Preparing the blackcurrants: Start by washing the blackcurrants under a stream of cold water. Then, carefully remove the berries from the stems one by one. This is an important step, as the stems are not used and must be completely removed to obtain a clean jam. 2. Grinding the blackcurrants: Using a meat grinder fitted with a 6 mm hole plate, grind the blackcurrants. This step will help release the juice from the fruits. Avoid using a plate with smaller holes, as the seeds may clog and require frequent cleaning. 3. Extracting the juice: After grinding, strain the mixture through a sieve, using a large wooden spoon to extract as much juice as possible. This is when the flavor of the blackcurrants becomes evident. 4. Preparing the syrup: Set the extracted juice aside, and cover the leftover seeds and skins with water. Mix well and let it soak, then strain again. The resulting juice can be consumed as syrup, being careful to sweeten it with a little honey if it is too sour. 5. Separating the skins: Place the leftovers in a 5-liter jar filled with water. Let the seeds settle to the bottom, while the skins rise to the surface. Use a slotted spoon to carefully remove them. 6. Boiling the jam: Transfer the clear juice to an enamel pot. Add the honey and, if desired, the gelatin. Simmer on low heat for 25 minutes, stirring constantly with a heat-resistant wooden or plastic spoon. This will help prevent the jam from sticking to the bottom of the pot. 7. Finishing the jam: When the jam reaches the desired consistency, it is ready to be poured into sterilized jars. Allow it to cool completely before sealing. Serving suggestion: Blackcurrant jam pairs perfectly with yogurt or in pastry fillings. You can also use this jam in combination with fresh cheese for a delicious and healthy breakfast. Possible variations: Experiment with adding spices like ginger or cinnamon for a more complex flavor. You can also combine blackcurrants with other fruits, such as raspberries or blackberries, for a surprising mixed jam. Enjoy blackcurrant jam all year round, a true delight that will remind you of warm summer days!

Blackcurrant Jam

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