Black currants are tart and acidic when eaten raw but pleasantly tangy when cooked. Louise Pawson of the Old Cottage Tea Shop in Bovey Tracey, a town in Devon, England, makes this simple jam to serve with her scones and clotted cream.
Featured in the May 2005 issue.
Ingredients
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1 lb. fresh or frozen black currants, stemmed
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4 cups sugar
Instructions
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To a medium heavy pot over medium-high heat, add the currants and 1½ cups of water and bring to a boil. Turn the heat to medium-low and simmer gently, stirring occasionally with a wooden spoon, until the berries are very soft, 15–20 minutes.
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Stir in the sugar until dissolved. Turn the heat to medium-high and bring the jam to a boil, stirring frequently. Continue cooking, stirring frequently, until the jam thickens and reaches its setting point (about 220°F on a candy or instant-read thermometer), 6–10 minutes. Remove the pot from the heat and, using a large spoon, skim off any foam that has risen to the surface. Set aside to cool completely, then transfer to an airtight container and refrigerate for up to 1 month.
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