With a great harvest underway with our black currant bushes, it was time to find something to do with them, and of course our favourite is jam! I made the jam and lost no time in trying it out with some vanilla yogurt and it was delicious, sweet but tangy with a robust deep flavour. The only difficulty in making this jam is cleaning out most of the tiny stems that are attached to the small fruits. However this time is well spent in order to end up with a hard to find jam in our cupboards for the upcoming year.
The recipe I used is pretty basic and doesn't use commercial pectin as this is naturally occurring in the black currants.
Add an weight of sugar equal to the weight of the black currants, bring to a boil and boil hard until it tests for set. I usually keep a saucer in the fridge and add some of the jam to it to see if it has thickened.
Water bath using proper techniques, usually boiling for 10 minutes for pint jars.