“Do you like to make jam?” he asked me. “How about blackcurrant bushes.”
“Umm…I don’t know. Sure?”
Last fall, as our yard was being landscaped, I was offered blackcurrant bushes for both the decorative, and homemade jam, culinary purposes.
There have been very few times in my life when I’ve lived in an area where the yard allowed for a garden. This year, I’ve gone crazy planting – with very little success in the vegetable area (other than a tomato plant that is producing green orbs out the wazoo), except for the glorious bounty of the blackcurrant plants. They are everywhere and they are quite beautiful.
And, I’ve made a discovery. So many months ago when I was asked if I enjoyed making homemade blackcurrant jam, I really didn’t know what to say.
The transformation from whole sweet, tart fruit to an almost caramelized slippery, sweet spread is meditative. It’s evocative. And, it’s downright delicious.
Easy Blackcurrant Jam
2 cups fresh blackcurrants
2 1/2 cups cane sugar
juice of 1 small lemon
1/2 tsp. pectin
pinch of sea salt
Sort through the blackcurrants, removing all the stalks and stems. Place the fruit in a saucepan, cover with 1 cup of water, and bring to a boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.
Add the sugar, lemon juice, salt, and pectin. Bring to a boil and then cook until the mixture really begins to thicken.
Allow to cool before transferring to storage containers.