Jam-pot
Ingredients
Directions
Extract the juice
Strip the currants from the stalks using a fork.
Place the currants in a jar.
Put the jar in a saucepan of boiling water.
Simmer until the juice is extracted.
Strain the juice.
Make the jam
Combine the juice with the specified amounts of sugar and water.
Stir until the sugar is dissolved.
Boil the mixture for about 30 minutes, removing any scum that rises.
Test if done by placing a little on a plate; if it firms up, it is ready.
Pot and seal
Pour into small pots.
Cover with oiled paper and tissue paper brushed with egg white.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Blackcurrants
- Provide the fruit flavour, natural pectin and acidity that give the jam its set and tang.
- Sugar
- Sweetens the jam and, when boiled down, helps it set and keep well.
- Water
- Dilutes the sugar and juice so the mixture dissolves evenly before boiling.
The step that matters
Boil the mixture for about 30 minutes. Boiling concentrates the sugar and juice until the mixture reaches the point where it sets. Too short a boil leaves the jam runny; skimming scum keeps the finished jam clear and clean-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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