Black Currant Jam
This is an age old Swedish recipe. It comes from Hiram (1912-2006), the wellknown Swedish food writer and the author of many cookbooks. Her grandmother shared this recipe with her children and grandchildren.Traditionally Black Currant Jam is used for fillings on cake layers or served together with pancakes or ice cream.
INGREDIENTS:
* 2 l (2000 ml) black currants, just ripe
* 1 l (1000 ml) water
* 2 kg (2000 g) castor sugar
METHOD:
1. Place black currants and water in a large, non-reactive pot.
2. Bring to boil, simmer for 15 minutes
3. Remove from heat, skim off any foam,
4. Stir in sugar until dissolved, a little at a time
5. Fill clean jars and seal, or put jam in containers and freeze.
A lot of sugar? Yes. But there are no artificial flavors, colors or sweeteners. No preservative is added. Pick the black currants just underripe or just ripe because they contain the highest level of pectin that the fruit is going to reach. The jam will set well when cool.
9 comments:
hi...blogexplosion hit
Thanks anyway. I appreciate that you stopped surfing for a while and told me.
and really healthy the currants;)
Gia: Yes! A strong source of antioxidants and vitamins, much higher than blueberries, four times the amount of vitamin C found in oranges, more potassium than bananas.
Once upon a time a “forbidden fruit” in USA.
Might help prevent various types of degenerative diseases, such as heart disease and cancer, as well as slow down the aging process and protect the body’s vision and neurological functions.
Gia: I forgot to mention... The Black Currant leaves. I use them too for a refreshing drink.
Black Currant Leaf Drink
Thanks a lot, very helpful!
By the way very interesting blog, congratulations!
Especially like the Swedish "dialect" in the receipts, it's always interesting to see how the same ingredients are used in different countries :)
Gia: I sometimes worry about if certain Swedish ingredients are available in other countries, i.e. substitutions and equivalents.
All purpose flour, which is used most frequently in American baking recipes, we don´t have in Sweden. We have got many different flours but I don´t think I can substitute our wheat flour with all-purpose flour in baking recipes.
A good cook always find a substitute, I almost never follow exactly the receipts, always like to improvise in the kitchen ;)
Gia: I´m sure you are a good cook.
However, to be a good cook you need to know many different varieties of food... You can´t be afraid to taste and try new dishes... and so on. Not everyone loves to eat. Not everyone dares to take the risk to make mistakes, when baking and cooking..
Sometimes I visit Yahoo Answers.(Food) Do you? I´m surprised by questions I read there.
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