Wash the black currants and pluck from the stems. Put the berries in a large saucepan with the same amount of sugar and cook for 3 - 5 minutes. Skim off any foam that may appear. Make a gelling test after 3 minutes, i. H. Put a drop on a cold plate and test whether the jam has already gelled. Depending on the desired consistency, continue to cook or not. Immediately pour hot into screw-top jars, close and turn upside down for 5 minutes.
Annotation:
Due to the high pectin content of black currants, the jam gels even without the use of preserving sugar.
Ingredients
Print Recipe
Pin Recipe