Blackcurrant jam has a strong aroma, a delicious fruity-sour taste and is veritable vitamin bombs
[en]5 from 2 votes[/en][de]5 von 2 Bewertungen[/de][it]5 da 2 voti[/it]
Prep Time 10mins
Cook Time 10mins
Total Time 20mins
Course Jam, jelly
Cuisine Italy, Lombardy, Piedmont, Trentino South Tyrol
Wash the berries. You don’t have to pluck off the small stems as the fruit will be strained anyway. It is best to do this with a purée sieve. Wash jam jars in hot water and set them aside. Jars and lids should be free of impurities so boil briefly if necessary.
Boil the berries with the sugar in a pot. Remove from the heat and use the purée sieve to strain the mixture into a second pot. Bring the jam back to the boil and boil for about 4-5 minutes while stirring until it is bubbling.
With a ladle, pour the jam into the jars. Immediately close the jars tightly and turn them upside down for about 5 minutes. Then turn them over again to cool down. Place the jars on a damp cloth when adding the jam as then they can handle the heat better.
A few tablespoons of juniper berry brandy will add a special touch to your jam.