Black currant jam with prunes offers a unique and flavorful twist on traditional fruit preserves. The prunes add a lovely depth of sweetness and a slightly chewy texture that complements the tartness of the black currants. Here’s how to make it:
Black Currant Jam with Prunes
Ingredients:
- 4 cups black currants, washed and stemmed
- 1 cup pitted prunes, chopped
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Fruit: If the black currants are large, you may want to mash them slightly or pulse them in a food processor to break them down a bit. Chop the prunes into small pieces.
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Cook the Black Currants and Prunes: In a large pot, combine the black currants, chopped prunes, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture starts to simmer and the currants release their juices, about 10-15 minutes.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This black currant jam with prunes is perfect for spreading on toast, serving with cheese, or using in pastries and desserts. Enjoy the rich, complex flavors of this unique preserve!
