The jam might seem a little bit liquid at this stage - don't worry! Set screw bands aside. Wash and stem black currants. July 8, 2018 Breakfast Desserts Dips, Spreads and Condiments Summer Vegan. Thx for sharing this recipe. Makes about 8 x 250 ml jars, Prep Time: It’s really just as good and it’s SO quick to make, especially in small batches – even without pectin!! Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. I’m SO glad you liked it!! Keep jars and sealing discs hot until ready to use. Simmer for about 30 minutes, stirring frequently to prevent boiling over. To reduce foaming, add 1/2 tsp (2 ml) butter or margarine. Find where canning supplies are sold. . If you’ve never made pectin-free jam before, this Best Ever Black Currant Jam recipe is a great one to start with. That was at least my experience when I tried making jam a while back. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). I do wonder how long it is good for in the fridge? Before you grab the recipe for this Best Ever Black Currant Jam below, check out my 3-Ingredient Chia Seed Strawberry Jam made with NO refined sugar! Pour prepared mixture into dampened jelly bag or cheese cloth-lined sieve suspended over a deep container. Remove screw bands; wipe and dry bands and jars. Your recipe was perfect & my jam this year is the best tasting ever . Perhaps mash them up with a fork or a potato masher a little bit as the jam cooks, to help break them up? Cover canner and bring water to full rolling boil before starting to count processing time. The sugar will draw liquid out of the fruit and can result in a chewy, shriveled up fruit. It lasts for about 2 weeks in the fridge , Your email address will not be published. Let juice drip undisturbed, at least 2 hours or overnight. Watch the video below to see how I make it or CLICK HERE for the full recipe!
After cooling check jar seals. Return filled jar to rack in canner. Measure 9 cups (2250 ml) into a stainless steel saucepan. Omg this is the best jam. It will thicken as it cools. I’d love to know! When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Wipe jar rim removing any food residue. DIRECTIONS: Wash and stem black currants. Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot. When you click on these links and purchase a product I earn a small commission at no additional cost to you. Cover and boil gently 5 minutes, crushing occasionally. Soft and Chewy Frosted Sugar Cookies (Lofthouse Copycat), Healthy Raspberry Vinaigrette Salad Dressing, Easy 3-Ingredient Chia Seed Strawberry Jam, No-Knead Cranberry Honey Walnut Artisan Bread, Old Fashioned Cinnamon Sugar Baked Cake Donuts, Crock Pot French Onion Soup With White Beans, Healthy 2 Ingredient Slow Cooker Apple Butter, Best Ever Ginger Molasses Cookies (better than Starbucks! You could, although no water intensifies the flavour , To the person who said the blackcurrants became chewy, I’d suggest cooking the currants to soften them before adding sugar.. Label and store jars in a cool, dark place. Thanks. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*. Fresh currants in season can be found at farmer’s markets and sometimes at your local grocery stores in early fall/late summer. Add the lids to the jars and allow to cool at room temperature until completely cool. Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). I wonder if there is any secrets for this?
I’m looking at at basket of black currants right now and not sure how to proceed! This Best Ever Black Currant Jam is made with only 3 simple ingredients and it's the perfect homemade jam for summer! I love making my own jam in the summertime with fresh berries and fruits that I pick up at roadside stands and farmers markets. Actually this was my first time. Yield: Last week a friend gifted me some freshly picked black currants from her garden and I just knew I needed to make this Best Ever Black Currant Jam with it! Tips & Recipes for Stress-Free Holiday Entertaining!! Your email address will not be published. If you’ve never made pectin-free jam before, this Best Ever Black Currant Jam recipe is a great one to start with. Could I use a little water ?
This Best Ever Black Currant Jam is made with only 3 simple ingredients and it's the perfect homemade jam for summer! This was easy and I think turned out pretty good- haven’t tried the final product yet , but looking forward to it! Thanks for your comment Roxana. Looking for more jam recipes?
Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. Measure 9 cups (2250 ml) into a stainless steel saucepan. Turn up the … Sealed discs curve downward and do not move when pressed. How do you prepare the black currants? Remove from heat and quickly skim off foam, if necessary. For quicker results, squeeze bag; juice may be cloudy. I’m not sure why yours turned chewy…mine have never done this. Can I use dried currents from a box?
The black currants turned very chewy in the jam. Your email address will not be published. Use the proper water-bath canning process to create a shelf stable version of this recipe, if desired. Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). Foodie Pro & The Genesis Framework. Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. My neighbor asked me if I would like to pick her currants and mentioned that she never watered them…I could tell by the size that they could use more water. Store screw bands separately or replace loosely on jars, as desired. Stir in all the sugar. 120 minutes, Processing Time:
When the mixture begins to boil, continue to stir every 30 seconds or so.
I’ve used red currants before and they were plump and juicy…but these came out disappointingly bitter even after adding extra sugar. fresh black currants, washed, dried and stems removed, white sugar (add an additional 1/2 cup if desired). Cover and boil gently 5 minutes, crushing occasionally. I love black currant jam, I noticed no water added.
This recipe was probably fine; I think my berries were the problem…very small and exceedingly bitter. Liquid Pectin allows you to make the freshest jelly possible, retaining more flavour and nutrition than with any other method of jelly making.
Thank you, Diana Dickerson. Thanks for taking the time to leave a comment! Add the water and bring to a boil. Required fields are marked *. Check it out HERE. Add liquid pectin, squeezing entire contents from pouch. I flake as much of the brown ends off as I can and then use them as they are. The only thing is, I didn’t have any pectin in the house and if I’m really honest I hate the whole canning process. This site contains affiliate links. Thanks Rosie. . Repeat for remaining jelly. Be sure your berries are good and plump, or it will be a waste of time.