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  • Jan/Feb 2013 Web Special

    When you've got a bumper crop of currants, here's a tasty way to use them up!

    Black Currant Jam Recipe

    ​All Ribes fruits - both currants and gooseberries--are pectin-rich so there is no need to use additional pectin. Use mostly just-ripe (not overripe) de-stemmed fruit with some underripe for its added pectin. Use the same proportion of fruit to sugar for red currants (no need to add water) and gooseberries (cover these with water). Make in small batches of one quart of fruit at a time for best results.4 cups black currants 

    3 cups sugar

    ½ cup water or grape juice

    In a 2-gallon stainless steel, wide-mouth pot for fast evaporation, combine berries and liquid. Lightly mash fruit if desired. Cover and bring to a boil. Stir in sugar and bring to a boil again. Reduce heat slightly. Stirring occasionally, cook mixture uncovered for 10 minutes or until it just begins to cling to bottom of the pot (tilt sideways to check).

    Remove jam from heat, let subside, and pour into scalded jelly jars and seal. Process for 15 minutes in a boiling water bath or steam canner (much easier).

    Use this jam to fill thumbprint cookies. Or spread between layers of angel food cake. Spread top of cake with whipped cream, chill and serve.

    Adapted from The Old-Fashioned Fruit Garden: The Best Way to Grow, Preserve, and Bake With Small Fruit, by Jo Ann Gardner (Skyhorse Publishing / info@skyhorsepublishing.com).