I don’t normally eat jam. It has to be really special to pique my interest. This jam is tart. It makes your taste buds sit up and pay attention. You will want to eat this jam on toast, with goat cheese or cheddar cheese, or on cheese melts. You will want to use this jam in recipes for lamb or chicken, or to accompany cooked meats, or even in sandwiches. This jam is just wonderful. It will make your day.
Blackcurrant Jam Ingredients
- 2 lb 8 oz blackcurrants, stemmed, rinsed and drained
- zest of 2 lemons
- supreme of 2 lemons, coarsely chopped (how to supreme citrus fruits)
- 1 lb 7 oz sugar
- several small jars and lids (about 6), well washed and sterilized with boiled water
- parchment paper to line lids
- In case you think this was all my brilliant idea, think again. This recipe was generously shared by my food-expert sister, Julia Richardson. Go on over to Jittery Cook for her Blackcurrant Vodka recipe. Right around New Year 2013, you’ll be glad you did!
- These stunning blackcurrants hail from the ecological, country farm, Paradis des Fruits, in Dunham Quebec, where fruit picking is a fun family activity. Call ahead to verify availability.
- Hurry on up and send me your recipe suggestions before July 15th to win the Turkey BBQ Prize pack. This may be your lucky week.
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- The Easiest Way to Harvest Blackcurrants (permaculturecottage.wordpress.com)
- Black Currant (esscentualalchemy.wordpress.com)
- Apricot Jam: A Homemade Paris Treat (doriegreenspan.com)
- Raspberry Jam (emmycooks.com)
- Jam today (johnlewis.com)
- 5 Tips for Creating the Perfect Cheese Platter (abeautifulmess.com)