Black Currant Preserve
Because black currants have their own pectin, this recipe is about as easy as any can get. It will never be thick and jammy but it will be perfect on toast or as a black currant drink when boiling water is added. This recipe is easily multiplied.
- 2 cups (500 mL) sugar
- 1 cup (250 mL) water
- 1 cup (250 mL) black currants.
Combine the sugar, water and currants in medium saucepan. Stir and cook, uncovered, over medium heat until the currants are very soft, about 15 – 20 minutes.
Spoon into hot, sterilized jars and seal. Store in a cool dark place
Makes 1 ½ cups (375 mL)
Recipe from Anita Stewart’s Canada:The Food, The Recipes, The Stories (Harper Collins Canada 2008/2014)
Photography by Robert Wigington.