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.
Ingredients
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
Method
- 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.
Comments
Sue
16/12/2022
Hi, Hiroko!
Thank you for the currant jam recipe! I am going to add a sprig of tarragon to it when I make it – just to add a bit of herbal flavor.
Here’s another thought for your recipe. I am in the US and having a hard time finding currant jam or jelly on the grocery store shelves, so this recipe is a great option for me. I’m sure I would like it on yogurt too, but my family always likes our special cocktail sausage appetizer during the holidays and that is what I am making your recipe for! Just use the equivalent of a small jar of your homemade currant jam or jelly, and plain yellow mustard to taste (1-2 tablespoons or more). Melt or heat the jelly or jam and stir in the mustard. Then add the little sausages until heated through. Yum!! Hope you enjoy my recipe too! Happy Holidays!
Hiroko
17/12/2022
Thank you, Sue, for your comment, interesting suggestions and recipe. I have Tarragon in my herb garden. I bought it many years ago. I used it once, and never used it again. It was not for me, but I couldn’t throw it away, then I planted it in the garden. It has grown bigger every year. You enjoy currant jam with sausages. I don’t enjoy meat and fruit combination. I was amazed when I first saw people in Alabama enjoying scones, they called them biscuits, with crispy bacon and fruit jam. Ahhh… what you wrote was so interesting. I want to come to your kitchen!!!
dorothy stokes
22/11/2022
Hello,
Did you just make one jar and did you can it (vacuum seal it in hot water) or just refrigerate it?
Hiroko
23/11/2022
Hi Dorothy. I make a small amount at a time when I need to use up Dried Currants, and store in the fridge. It doesn’t last long though because I like to eat it with Yoghurt.