Blackcurrant jam, the number one remedy for colds\A book cake that wowed a customer

blackcurrants

🥗Healthier: red currants

💰Cheaper: frozen blackcurrants

Red currants are lower in calories, while frozen blackcurrants are more accessible.

sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey adds natural sweetness but may alter flavor.

pectin

🥗Healthier: chia seeds

💰Cheaper: apple peels

Chia seeds can thicken naturally, while apple peels are often discarded.

Wash blackcurrants thoroughly under cold water.

Remove stems and any leaves from the blackcurrants.

Place blackcurrants in a large pot with water.

Cook over medium heat until the blackcurrants break down, about 10-15 minutes.

Mash the blackcurrants with a potato masher to release more juice.

Strain the mixture through a fine sieve to extract the juice, discarding solids.

Measure the juice and return it to the pot.

Add sugar and lemon juice to the juice, stirring to combine.

Bring the mixture to a boil over high heat, stirring constantly.

Add pectin and continue boiling for 1-2 minutes until thickened.

Test the jam by placing a spoonful on a cold plate; it should set after cooling.

Pour the hot jam into sterilized jars, sealing immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary