Black currants are one of my favorite summertime berries. This jam will remind you of the long summer days long into the winter.
Similar to my recipe for Pickled Garlic Scapes, Black Currant Jam is a treat you will probably not find at your local farmer’s market, and you certainly won’t see it at a conventional grocery store. Sometimes, in order to eat well, you just have to make things yourself.
Luckily, this recipe is simple and easy to follow.
Black Currant Jam
Ingredients and ratios:
1 parts water
2 parts black currants
3 parts sugar
(This year, I harvested 3 cups of black currants from my bush so my recipe was:
1 ½ cups water
3 cups black currants
4 ½ cups sugar
Your recipe will depend on the amount of black currants you are using. The 1-2-3 ratio is always the same.)
Combine sugar and water in a saucepan over low heat.
Stir continuously until sugar is completely dissolved in water.
When the sugar-water comes to a boil, add the black currants.
Simmer over low heat, stirring occasionally until the liquid begins to thicken (about 15-20 minutes).
Pour into jars and refrigerate or freeze until use.