Happy Thursday and ALMOST to the end of the week.
I might not have even a tiny inkling what we’re going to have for dinner tonight BUT I do have a jam recipe to share.
Possibly the best jam that I’ve ever made.
Don’t get too excited because if you ever come to my house you won’t get any of it.
DH has decided that he is not going to share. In fact, when he’s making toast for everyone he puts strawberry on all the toasts but his.
You’re really best to make a batch of your own.
Blackcurrant and Gin Jam
Jam is just one of those amazing things that makes you feel like you really accomplished a feat by the end.
It’s also scarily easy.
Pour yourself a glass of wine and spend an obscene amount of time picking the little stems off of the blackcurrants. While doing so mutter to yourself that if DH wanted blackcurrant jam he should be picking off the stems instead of playing video games. Oh. Wait-that step is optional but you do need to remove the stems.
Grab your biggest, heaviest cauldron and dump them in with lemon juice, water, sugar and gin. Be sure to sample the gin to make sure it’s still good. (: Why the gin? Well, that floral undertone is just genius with blackcurrants. They are like peas and carrots (add in Forest Gump voice here).
Bring to a rolling boil and skim off the fuzzy stuff that will form on the top. I kept this and added it to champagne. Fabulous.
Boil until thickened to the point that the back of your spoon is coated and when you run your finger through it the channel stays. Pour into 7 sterilized jars and process in a water bath for 15 minutes. I know, it’s a bit overkill to process jam for that long but I’m really paranoid. New to canning? Check out this post for more details about water baths etc.
Pry a jar out of your dear one’s hands and enjoy on buttered toast. I used homemade English muffins. Delish.
- 10 cups destemmed black currants
- 8 cups sugar
- 1½ cups gin
- 2 cups water
- ½ cup lemon juice
- Combine all ingredients and boil (skimming the froth off the top every few minutes) until thickened enough to coat the back of your spoon. It'll be at least 45 minutes. Don't leave unattended for long. Jam LOVES to boil over.
- Pour into 7x500 ml, sterilized jars, add lids and process in a water bath for 15 minutes. Remove from bath-let tops pop to seal and enjoy when the snow flies.