Photograph: Murray Corridor • Meals Styling: Camille Becerra. Photograph: Murray Corridor • Meals Styling: Camille Becerra
Black currants are tart and acidic when eaten uncooked however pleasantly tangy when cooked. Louise Pawson of the Outdated Cottage Tea Store in Bovey Tracey, a city in Devon, England, makes this straightforward jam to serve together with her scones and clotted cream.
Featured within the Could 2005 challenge.
Makes: 1 quart
Time: 50 minutes
Components
- 1 lb. contemporary or frozen black currants, stemmed
- 4 cups sugar
Directions
- To a medium heavy pot over medium-high warmth, add the currants and 1½ cups of water and produce to a boil. Flip the warmth to medium-low and simmer gently, stirring sometimes with a picket spoon, till the berries are very tender, 15–20 minutes.
- Stir within the sugar till dissolved. Flip the warmth to medium-high and produce the jam to a boil, stirring often. Proceed cooking, stirring often, till the jam thickens and reaches its setting level (about 220°F on a sweet or instant-read thermometer), 6–10 minutes. Take away the pot from the warmth and, utilizing a big spoon, skim off any foam that has risen to the floor. Put aside to chill fully, then switch to an hermetic container and refrigerate for as much as 1 month.
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