Black currant jam: The hidden gem of holiday baking

This black currant jam is a true treasure on the preserves shelf. On winter mornings, I reach for it and add it to oatmeal. It tastes fantastic with cottage cheese. However, to be honest, I prepare it mainly for desserts.

Black currant jam can save any dessert. It has a distinct character with a tangy note. However, I keep it for special occasions only. The first is meringue. I prepare it at home during the fall and winter seasons. I don't know anyone who can resist such a flavour combination.

I prepare holiday gingerbread in two versions: plum preserves and black currant jam. For years, there have been debates about which one is better. This jam is also great for quick tart and shortbread cookies when friends come over. There are so many reasons to make it that I can't put it off. I will start preparing this jam this weekend. The recipe is straightforward; even those who have never made preserves can handle it.

Everyone with more patience for homemade preserves knows that black currant suits them. These fruits contain a lot of vitamin C, antioxidants, and fibre. They make delicious jams and preserves, juices, liqueurs, syrups, and jellies. Their advantage is that we can always control the amount of sugar we consume. Store-bought ones are often just too sweet.

Ingredients:

• 1 kg of black currants,
• 400 g of sugar,
• lemon juice to taste,
• 240 ml of water.

Instructions:

1. Rinse the fruit, dry, and remove stems and stalks.
2. Place currants in a pot, add water and bring to a boil. Cook for about 10 minutes on low heat until they release their juice. Add sugar and, stirring occasionally, cook for about 45 minutes until the jam thickens. Finally, add lemon juice and cook for another 5 minutes.
3. Fill jars (previously washed and sterilized) with hot jam. Wipe their edges and close them tightly. Place the jars on a towel, lid down. Let them cool down. Store the jam in a cool, dark place.