Black currant jam with black pepper is a bold and flavorful twist on traditional fruit jam. The spicy heat of black pepper complements the tartness of black currants, creating a unique and sophisticated preserve. This jam is excellent as a spread, a topping for cheese, or even as an ingredient in savory dishes. Here’s how to make it:
Black Currant Jam with Black Pepper
Ingredients:
- 4 cups black currants (fresh or frozen)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 teaspoon freshly ground black pepper (adjust to taste)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Currants: Wash the black currants thoroughly. If using frozen currants, thaw them before use. Remove any stems from the currants.
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Cook the Currants: In a large pot, combine the black currants and lemon juice. Cook over medium heat, stirring occasionally, until the currants start to break down and release their juices, about 10-15 minutes.
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Add Black Pepper: Stir in the freshly ground black pepper. Continue cooking for an additional 2-3 minutes, allowing the pepper to infuse its flavor into the currants.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This black currant jam with black pepper provides a unique and spicy flavor profile that enhances the tartness of the currants. It's perfect for those who enjoy a bit of heat in their preserves and adds a sophisticated touch to your pantry.
