Ingredients with Measurements:
- 2 pounds of black currants
- 4 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/2 teaspoon of butter
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. Rinse the black currants and remove any stems or leaves. Place them in a large pot and mash them with a potato masher or a fork.
2. Add the sugar, lemon juice, and butter to the pot and stir well.
3. Place the pot on medium-high heat and bring the mixture to a boil, stirring constantly.
4. Reduce the heat to low and let the jam simmer for about 30-40 minutes, stirring occasionally, until it thickens and reaches the desired consistency.
5. While the jam is cooking, prepare the canning jars by washing them in hot soapy water and sterilizing them in boiling water for 10 minutes.
6. Once the jam is ready, remove the pot from the heat and skim off any foam that has formed on the surface.
7. Using a canning funnel, ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace.
8. Use a bubble remover tool to remove any air bubbles from the jars.
9. Wipe the rims of the jars with a clean damp cloth and place the lids and bands on top, tightening them just until they are snug.
10. Place the jars in a water bath canner and process them for 10 minutes (adjusting for altitude if necessary).
11. Remove the jars from the canner and let them cool on a towel-lined surface for 24 hours.
Time:
Preparation time: 30 minutes
Cooking time: 30-40 minutes
Processing time: 10 minutes
Temperature:
Medium-high heat for cooking the jam
Boiling water for sterilizing the jars and processing the jam
Serving size:
This recipe makes about 6-7 half-pint jars of jam.
Nutritional information:
Each serving (1 tablespoon) contains approximately:
- 50 calories
- 0g fat
- 13g carbohydrates
- 0g protein
- 0mg sodium
Substitutions for ingredients:
- You can use other types of fruit instead of black currants, such as raspberries, strawberries, or blueberries.
- You can use honey or maple syrup instead of granulated sugar.
- You can use lime juice instead of lemon juice.
Variations:
- Add some spices to the jam, such as cinnamon, nutmeg, or cloves.
- Add some chopped nuts or dried fruit to the jam for texture.
- Make a mixed berry jam by combining different types of fruit.
Tips and tricks:
- Use a heavy-bottomed pot to prevent the jam from scorching.
- Use a candy thermometer to check the temperature of the jam and make sure it reaches 220°F (104°C) for proper gelling.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- If the jam is too runny, you can add some pectin to help it set.
- To test if the jam is ready, place a small amount on a chilled plate and see if it wrinkles when pushed with your finger.
Storage instructions:
Store the jars of jam in a cool, dry place for up to one year. Once opened, refrigerate the jam and use it within a few weeks.
Reheating instructions:
To use the jam, simply spoon it out of the jar and spread it on toast, biscuits, or scones. You can also heat it up in a small saucepan over low heat until it becomes more liquid.
Presentation ideas:
Label the jars of jam with the name and date of the recipe. You can also add a decorative label or ribbon to make them look more festive.
Garnishes:
You can garnish the jam with a sprig of fresh mint or a slice of lemon.
Pairings:
Black currant jam goes well with cheese, crackers, and bread. It also pairs well with yogurt, oatmeal, and ice cream.
Suggested side dishes:
Serve the jam with toast, biscuits, or scones for breakfast or brunch.
Troubleshooting advice:
- If the jam is too thick, you can add some water or fruit juice to thin it out.
- If the jam is too sweet, you can add some lemon juice to balance the flavors.
- If the jam doesn't set properly, you can re-cook it with some additional pectin or lemon juice.
Food safety advice:
Always follow proper canning procedures to prevent the growth of harmful bacteria. Make sure to sterilize the jars and process them for the recommended amount of time.
Food history:
Black currants have been used for centuries in Europe for their medicinal properties. They are rich in vitamin C and antioxidants, and are often used to make jams, jellies, and syrups.
Flavor profiles:
Black currants have a tart and slightly sweet flavor that pairs well with sugar and lemon juice.
Serving suggestions:
Serve the jam on a platter with cheese, crackers, and fruit for a simple and elegant appetizer.
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