Blackcurrant jam
This homemade blackcurrant jam is literally jam-packed with flavors and earthy goodies. Served with waffles, pancakes, and morning crepes.
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Instructions
- Give the berries a good wash and rinse, remove the tiny stems from the berries, and discard blemished ones.
- Put clean blackcurrant berries in a saucepan, cover them with a small amount of water, and cook until it comes to a boil and the berries start bursting.
- With a spatula, spoon, or potato masher crush the berries to release the juice.
- Add the rest of the water, and sugar and cook until the sugar dissolves and starts boiling.
- You will notice a foam forming on the surface.
- With a slotted spoon skim off the foam and discard.
- Cook until the syrup reaches the soft ball stage at 240°F or 116°C on a thermometer (or put a drop into cold water and see if it turns into a soft pliable ball.)
- Add the lemon juice, give it another stir, and turn the heat off.
- Pour the hot jam into clean and sterilized jars. For prolonged storage use your preferred canning method (see the notes above).
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