Thursday, April 28, 2016

We Be Jammin'... Black Currant Jam

Black Currant Jam
Found on localkitchenblog


2 lbs (3 pints) black currants, stemmed & rinsed

2 lbs (4 cups) sugar 


In a large, wide pot, combine currants, sugar, and enough water to cover the bottom of the pan by ¼-inch. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Raise heat to high, bring to a boil and boil hard until jam reaches the set point, 220 degrees F or a dollop wrinkles on a frozen plate, about 10 minutes. Turn off heat and skim any foam. Ladle hot jam into hot jars to ¼-inch head space. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Yields about 6 – 7 cups.

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