A few years ago Ken planted a black currant bush but it's never produced many currants. This year, however, the bush was covered. I've never made currant jam so I searched the internet for a recipe. This one caught my eye although I added the cinnamon at Ken's request. Turned out yummy!
Afternoon pix
5 cups black currants stemmed
4 cups sugar
1/4 cup lemon juice
1 tsp. cinnamon
Wash and remove currant stems. This can be a little tricky because they don't want to come off! :-) I used a small pair of scissors to cut them off.
Place fruit in heavy saucepan with 2 cups water. Bring to a boil, uncovered. Stir to soften the fruit into a pulp. Use potato masher to break up fruit. Cook for 10 minutes or until soft.
Add sugar, cinnamon and lemon juice over low heat. Stir until sugar is dissolved. Raide heat and bring to full rolling boil. Stir often.
Boil hard, uncovered, for 10 minutes. Remove from heat. Let stand for 5-10 minutes and skim off any foam with large spoon. Stir to prevent floating fruit.
Pour into hot sterilized jars. Process in water bath for 10 minutes to seal jars.
One recipe will produce about 7 - 8 oz. jars of jam.
