Monday, August 1, 2011

Black Currant Jam

Living in New England is great! I love having all four seasons and having the ability to go fresh fruit and vegetable picking with each passing season.  Every year, it is a mandatory that I go blueberry picking, and this year was no exception! We ended up picking just over 4 pounds of blueberries! I have already started to make so many different blueberry recipes, but more on that to come in a future post.  For now, lets talk about currants...



Currants are amazing! I love eating them and baking with them, but I absolutely love having them as a jam spread.  Unfortunately, currants just do not seem to be as common around here as they are abroad.  Luckily for me though, when my love and I went blueberry picking this past weekend, we were also able to go currant picking! Yes, our local farm has finally added red and black currants to their crops list! Naturally, I had to pick a couple of pounds worth.  I mean, it makes sense to pick that much when it is just my love and I and we could totally go through that much fruit! Okay, so maybe I went a little over board and got way more than we can eat in a sitting, but that is where making and preserving jam comes in handy! Having a homemade jam is one way to ensure that you can enjoy your freshly picked fruit all year round!

Ingredients:
-Black or red currants
-Sugar
-Water
-Lemon juice or Kirsch (optional)

Note: However many cups of currants you have, use an equal amount of sugar.  I just used 2 cups to fill one jar and 2 cups of sugar.  If you have 4 cups of currants then use 4 cups of sugar and so forth.


Directions:
Wash and remove the stems from the currants.

Place the currants in a saucepan and add just enough water to cover the currants.  Slowly bring to a boil and stir the currants.  Continue cooking until the currants are soft, wilted, and are easily mashed when pushed with a spoon.

From here, you can sieve the currants to remove any seeds.   Since my boyfriend likes "chunk" in his jam, I left pieces of whole currants in the jam.  Place the currant juice back into the sauce pan, and add the sugar.  Stir until the sugar is well dissolved and he mixture comes to a boil.  Once the mixture boils, let it boil for about 5 minutes without stirring.  This is also where you can add a splash of lemon juice or kirsch if you would like.

Remove the mixture from the heat and ladle into jars.  Seal the lead tightly, and turn the jar upside down so that the top seals correctly.  I like to seal my jam this way because it is easy than putting it through a hot water bath.  Let the jam cool completely and store in the fridge.



Enjoy this jam with warm toast, a bagel, or even some freshly baked scones! Pin It

31 comments:

  1. I love black currents as well. I was just in the store the other day and saw them and was trying to think what I would make with them to give me a reason to buy them lol. You just solved the mystery now I need to go get some. :)

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  2. SO beautiful! I honestly don't think I've had currants...but I love toasty things and jam is delicious on toasty things!

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  3. This looks beautiful!!! I've never made currant jam before. This looks amazing!

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  4. I've never had currant jam before, but it looks amazing! I'm a little envious of your New England home. I live in Phoenix and am always missing the seasons...especially fall!

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  5. This black currant jam looks delicious Elyse! I wish I could have a bite of that toast!!! :-)

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  6. Few things are as good as homemade jam, currant, blueberry, strawberry, it's all delicious! Great recipe!

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  7. I haven't tried black current jam before but you've inspired me with this recipe. Thanks!

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  8. Hmm, that sounds delicious. I wish I could find black currants here, state-side.

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  9. Yeah they really are hard to find... I got lucky that a farm near me had them!

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  10. I am SO thrilled to see currants in a recipe. I grew up in Eastern Europe where they were in all sorts of desserts and even drinks, but I miss them here in the U.S. I keep hoping I'll come across some in my supermarket or a local farmer's market. I'd make black currant tarts.

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  11. My mother used to make blackcurrant jam. You pictured it exactly as I loved to eat it.

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  12. Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….love n Regards, Sonia !!!

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  13. What a fabulous looking jam. It's making me hungry for a piece of toast! Homemade jam is the best kind.

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  14. I love, love, love making homemade jam but black current is one I've never done. In fact, I've just recently had black currents for the first time in a scone. They reminded me of strong tasting raisins or figs. I would love to try them in jam form!

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  15. Sonia, I hope you enjoy the jam!

    Annie, black currants definitely have a bold flavor! That's why the sugar is important! :)

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  16. Sounds wonderful, I could love to keep some of this in the fridge all the time! Congrats on your top 9!

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  17. Oh man, I just woke up...and I am now craving toast and fresh jam for breakfast. So, so delicious-looking. Such a well-deserved Top 9. Congrats! :-)

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  18. Oh this jam looks delicious, gorgeous photos! :)

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  19. Looks so yummy! I am such a nut for anything jam related haha. I can't hardly have toast without some kind of jam, jelly, or preserves on it.

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  20. That looks divine! I have toast almost every morning for breakfast and I just know this would be beyond awesome! Buzzed ya!

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  21. Berry picking sounds like so much fun! I've never done it before but one of my besties goes every year and he raves about it. Your jam sounds incredible :) Buzzed!

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  22. Elyse...what a lovely blog you have! I am a former New Englander....love the change of seasons! And love..love..love blueberries! This jam looks divine! It's great to preserve and enjoy summer fruit in the dread of winter! Nice! : )

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  23. Looks incredible! We're heading berry picking this weekend (hopefully) so I'm looking forward to seeing more of your berry recipes soon!!

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  24. This jam looks incredible! I love the color!

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  25. I have never ever in my life had a currant! Not that I am aware of anyway. This looks delicious and I'll bet that you have some extra jars hanging around that you can send my way? LOL! Enjoy!

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  26. Homemade jam - looks wonderfully delicious! Not sure if we have currants here as I haven't seen them at markets/stores. Will have to try it out in the summer - thanks!

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  27. Ooooh I'd love to slather this on top of some french bread! :)

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  28. I love all kinds of jams and homemade black currant jam sounds amazing, nice with the addition of kirsch!

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  29. If anyone looking for black currants and lives near Grand Forks, ND you can come pick some. I have had a bumper crop this year and would love to share. I am going to try making black currant jam today, for the first time. I hope it turns out as wonderful as yours did.

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  30. Lovely to find your recipe and enticing photos! We have a small patch of black currants that had to be relocated this year and will not have enough for a batch of jam this year but maybe next. However, I did find a bag of 10 cups from last summer still in the freezer today so in order not to waste another day of their goodness tried your recipe. And since the comment was made they are a taste reminiscent of figs it inspired me to add spices to yours. Hubs' Nana used to make spiced fig preserves that had cloves, cinnamon and allspice but without her recipe it was a bit scary experimenting. This large batch only got 1 tsp. whole cloves, whole all spice and Saigon cinnamon so it may not be enough but the house smells divine right now!

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