Assorted Currant Jam
Description
Homemade preserves keep for a long time. I love currant preserves very much, but for a long time I made jam separately from red currants and separately from black currants, until a friend told me how to can assorted currant jam. I thought it was a good idea and started cooking right away; as I expected, the jam turned out wonderful—very delicate and tasty. I put twice as much black currant as red, so the color is more intense and the aroma brighter; if you also grow white currants in your garden, they will complement this wonderful dessert perfectly. So now I rarely preserve these berries separately, because with this simple assorted currant jam recipe the treat is much tastier and more fragrant. Store in a cool, dark place.
Instructions
- 1
Step 1
Pick the black currants from the branches, sort through them, and rinse thoroughly.
- 2
Step 2
Likewise, remove the red currants from the stems and rinse under cold water.
- 3
Step 3
Place the currants in a saucepan and set over low heat. I don't add water, as the berries release quite a lot of juice.
- 4
Step 4
Bring the berry mixture to a boil, stirring it.
- 5
Step 5
When the berries burst and release their juice, you can add sugar—the amount depends on how sweet the currants are. Stir everything together and bring the mixture back to a boil; cook, stirring, for 25–30 minutes.
- 6
Step 6
Place the hot jam into sterilized jars and let it cool for 15–20 minutes. When a film forms on the surface of the jam, seal the jars. Move the cooled jam to a cool, dark place for storage.