Blackcurrant jam

Blackcurrant jam

By
From
Scandinavian Christmas
Makes
5 x 250ml jars
Photographer
Lars Ranek

I eat a lot of jam but I don’t much like shop-bought versions; they tend to have too much sugar and too little fruit. At the weekends, we eat jam for breakfast with bread and cheese, or with pancakes, after our porridge. We go through a lot of jam in a year, especially during the long Christmas holiday.

Ingredients

Quantity Ingredient
1kg blackcurrants
1kg caster sugar

Method

  1. Rinse the currants and remove the stalks. Put them in a big bowl and prick them with a fork. Mix in the sugar, cover with a tea towel and leave at room temperature for two to three hours, or overnight.
  2. Place the mixture in a heavy-based saucepan and slowly bring to a boil. Let it boil for eight to 10 minutes, but make sure it doesn’t catch and burn. Skim the surface, then pour into sterilised jars and seal. Stored in a dark, cool place, this keeps for months.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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