Black currants are loaded with antioxidants and anti-inflammatory properties. They also have a lot of pectin in them and so you only need sugar, lemon juice and water to transform them into the perfect jam. Black currants are also easy to grow and the birds often don't bother with this fruit, making it the perfect choice for the busy home gardener.
YIELD : 5-250 ml jars
WATER BATH PROCESSING TIME: 10 minutes for altitudes of 1000 feet or below. Adjust processing time for other altitudes.
wire basket or tray for the bottom of the canning pot
jar lift
magnetic wand for lid placement
funnel
5-250 ml jars with lids and rings jars and rings sterilized
Ingredients
1cupwater
3cupssugar
2-2¼poundsblack currantsstemmed
¼cupfresh lemon juicestrained to remove the seeds and pulp
Instructions
Bring the water and sugar to a boil.
Add the currants and lemon juice and cook on medium-high for 15 minutes. Stir occasionally to prevent sticking and to prevent the jam from boiling over.
Ladle the hot jam into sterilized jars leaving ¼" headspace. Run a sterilized spoon or thin kitchen utensil through the jam to remove air bubbles. Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds, this softens the seal.) Add the sterilized ring and tighten to finger tip tightness. Process using the boiling water method in a canning pot for 10 minutes.
Remove the jars and cool on a board or metal rack. Don't disturb for 24 hours.
Remove the rings and inspect the jars. If some of the jam has leaked out onto the jars, wipe them clean with a soapy cloth. Store the jam without the rings on in a dark cool place for up to a year
Store jars that don't seal in the fridge and use immediately.