Black Currant Jam

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READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups stemmed fully ripe black currants (about 2 qt.)
  • 12
    cup water
  • 7
    cups sugar
  • 1
    (57 g) box Certo, pectin crystals
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DIRECTIONS

  • Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
  • Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top.
  • Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.
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