Black Currant Jam
Prep time
Cook time
Total time
Black currant jam is a favorite at our breakfast table.
Author: Kim Goodling
Recipe type: Condiments
Serves: 8½ cups of jam
Ingredients
- 8 cups of black currants
- 8 cups of evaporated cane juice
- 1-1½ cups water
- juice of one lemon
- canning jars and canner
- candy thermometer
Instructions
- Wash and stem the black currants.
- Fill the bottom of a heavy stock pot with ¼ inch of water.
- Put the currants in the pot and bring to a boil over high heat.
- Cook until the skins begin to soften, about 10 minutes.
- Add the evaporated cane juice and juice of one lemon.
- Bring to a boil and insert the candy thermometer into the pot.
- Cook until the thermometer reads 220 degrees.
- While currants cook, begin heating the water in your canner. Boil the lids to your jars and sterilize the jars.
- Once the currant mixture reaches 220 degrees, ladle it into jars, wipe the rim of the jar and put the lid on.
- Process jars of jam in a boiling bath for 10 minutes at a high boil.
Notes
Sterilizing Canning Jars
Your canning jars need to be sterilized before adding jam. You can sterilize them by boiling the clean jars for 10 minutes.
Helpful Hints
To prevent cracking, the jars should be warm when you add the hot jam to them.
Your canning jars need to be sterilized before adding jam. You can sterilize them by boiling the clean jars for 10 minutes.
Helpful Hints
To prevent cracking, the jars should be warm when you add the hot jam to them.
Recipe by Living with Gotlands at https://www.livingwithgotlands.com/2015/07/pass-the-black-currant-jam-please/