I had a lot of Dried Black Currants that were getting old and I needed to use them. I looked for recipes and found Black Currant Jam was interesting. However, it is made with fresh Black Currants. I tried to use Dried Black Currants. With a small amount of Corn Starch, they turned into this beautiful jam. It was delicious with Yoghurt, Pancakes and Scones.
1/2 cup Dried Black Currants
1/2 cup Boiling Water
2 tablespoons Sugar
1 teaspoon Lemon Juice *optional
1 teaspoon Corn Starch *mixed with 1 teaspoon Water
- Place Dried Black Currants in a heat-proof bowl, pour over boiling water to cover, then drain. *Note: This is to remove oil coating. It might be unnecessary.
- Return the Black Currants to the bowl, add 1/2 cup Boiling Water to cover, and set aside for several hours OR overnight.
- Place the soaked Black Currant and Water to a small saucepan, add Sugar, and simmer until Water has reduced. Add Lemon Juice if required, then gradually add Corn Starch mixture until the desired thickness is achieved. *You don’t need to add all Corn Starch mixture. Please note the jam will thickens when cold.
- Enjoy with Yoghurt, Pancakes, Scones, etc.