I was lucky enough to get some black currants from a neighbor this year. It is not something I often had, people tend to have lots of bushes full of red currants around here, black currants do not seem to be quite so popular. I really don’t know why, although I like red currants as well, I prefer the black version. They are less sour and have an earthy, full-bodied taste that distinguish them from all other berries I know.
I didn’t have too many of them, so I couldn’t really make a normal jam batch. I used most of them to make Cassis, a wonderful black currant liquor and used the rest to make this little, wonderfully aromatic jam. The procedure is very quick and simple and the result is just great.
You can vary the quantities used, I took 350 g because that is what I had left. You just increase or decrease the amount of sweetener according to how many berries you have. The amount of corn starch used is also according to taste. Add more or less depending on how thick you like the jam. I didn’t use too much, so my jam is quite runny, almost sauce-like, but I love it this way, especially as I like to stir 1 or 2 tablespoons of it into my muesli or yogurt.
Keep in mind that the jam will not last very long, just about 2 weeks in the fridge. If you make larger batches, you will have to freeze the jars.
You can eat this jam on bread just like any other jam, but you can also have it in your muesli for instance, as a sauce for waffles or filling for pancakes.
Serves: 1 jar
- 350 g/ 12.4 oz black currants, weighed after destalking the berries
- about 9 tablespoons agave syrup or another sweetener
- 2 tablespoons corn starch
- a few tablespoons water
- Clean and remove the stalks of the black currants. Place them in a large pot and add the agave syrup. Use a potato masher to crush the currants a little. You definitely don't want a berry puree here, just mash the currants partially to obtain some juice while retaining most of them intact. Mix well and let stand for about an hour. The mixture will become juicier during this time.
- Bring everything to a boil and let cook for about 5 minutes while stirring from time to time.
- In a small bowl mix the corn starch with some water to obtain a paste. Slowly pour this mixture into the boiling jam while whisking continuously. Bring to a boil again and cook for one more minute. Let cool, transfer into a clean jar and refrigerate.