To prepare a delicious blackcurrant jam, the first essential step is to carefully clean the fruits. Start by removing impurities and stems, ensuring that each berry is clean. Place the blackcurrants in a sieve and rinse them under a stream of cold water to remove any traces of dust or residues. After washing, let them drain well, then transfer them to a clean towel, spreading them out evenly to dry completely.
Meanwhile, prepare the syrup. In a high-walled enameled pot, add 500 ml of water and sugar. Place the pot over low heat and stir constantly until the sugar is completely dissolved. Along the way, it is important to skim the syrup to remove any impurities that form on the surface. When the sugar is completely melted, add another 200 ml of cold water and continue stirring. Let the syrup come to a boil again, skimming once more.
Boil the syrup until it becomes well bound. A simple method to check the consistency is to place a few drops of syrup on a flat, cold plate. If the drops do not change shape, the syrup is ready. If not, boil for a few more minutes and then repeat the test. Once the syrup has reached the desired consistency, add the blackcurrants and let them sit for an hour, allowing the fruits to infuse well with the syrup.
After this period, place the pot over medium heat and boil the mixture for 30 minutes, stirring occasionally to prevent sticking. When the boiling time is over, turn off the heat and cover the pot with a clean towel, leaving it at room temperature for 8-10 hours or ideally overnight. This step is crucial as it allows the fruits to release their juice, intensifying the flavors of the jam.
After the resting time has passed, place the pot back over low heat. When the jam starts to boil, increase the flame and boil until the syrup becomes well bound. To add extra flavor, perfume the jam with vanilla sugar and let it boil for a few more bubbles. Then, cover the pot again with a clean towel and let it cool in the pantry for another 10-12 hours.
Finally, prepare the sterilized jars, ensuring they are dry before filling. Carefully transfer the cold jam into the prepared jars, seal them tightly, and label them. Place them in a cool place where they will be stored until consumption. If you prefer to put the hot jam into jars, you can leave them upside down on the lid until completely cool, then label them and store them properly. This blackcurrant jam will be a delight that you will enjoy!
Meanwhile, prepare the syrup. In a high-walled enameled pot, add 500 ml of water and sugar. Place the pot over low heat and stir constantly until the sugar is completely dissolved. Along the way, it is important to skim the syrup to remove any impurities that form on the surface. When the sugar is completely melted, add another 200 ml of cold water and continue stirring. Let the syrup come to a boil again, skimming once more.
Boil the syrup until it becomes well bound. A simple method to check the consistency is to place a few drops of syrup on a flat, cold plate. If the drops do not change shape, the syrup is ready. If not, boil for a few more minutes and then repeat the test. Once the syrup has reached the desired consistency, add the blackcurrants and let them sit for an hour, allowing the fruits to infuse well with the syrup.
After this period, place the pot over medium heat and boil the mixture for 30 minutes, stirring occasionally to prevent sticking. When the boiling time is over, turn off the heat and cover the pot with a clean towel, leaving it at room temperature for 8-10 hours or ideally overnight. This step is crucial as it allows the fruits to release their juice, intensifying the flavors of the jam.
After the resting time has passed, place the pot back over low heat. When the jam starts to boil, increase the flame and boil until the syrup becomes well bound. To add extra flavor, perfume the jam with vanilla sugar and let it boil for a few more bubbles. Then, cover the pot again with a clean towel and let it cool in the pantry for another 10-12 hours.
Finally, prepare the sterilized jars, ensuring they are dry before filling. Carefully transfer the cold jam into the prepared jars, seal them tightly, and label them. Place them in a cool place where they will be stored until consumption. If you prefer to put the hot jam into jars, you can leave them upside down on the lid until completely cool, then label them and store them properly. This blackcurrant jam will be a delight that you will enjoy!
Ingredients
-1250 g blackcurrants -1 kg sugar -500 ml + 200 ml cold water -2 packets of vanilla sugar