I'm leaving this morning for a trip to Nova Scotia...and should be packing, etc...but I have this 1/2 pint of black currants from my CSA.....and black currant jam is my alltime favorite...so:
I decided to make a bit of jam. Black currants have lots of pectin so all you need is a bit of water and sugar.
I found a recipe that said to use equal weights of currants and sugar.
I had 5.2 oz. of currants.
I added 2.4 oz. of water and simmered 30 minutes.
Then added the 5.2 oz. of sugar and cooked at a boil for about 8 more minutes.
You can test the jell with a cold spoon. Chill the spoon....pour in a bit of jam..then set the spoon on the ice water. Test. Yumm.
So....at the end of it I got this much jam!
Enjoy, Sarah and Eric when you come up this week! Just save a tad for me!