Cheff Scotty Irani’s holiday Black currant jam

8

 300 g (about 2 cups) frozen blackcurrants
 1 cup granulated sugar
 ¼ cup water
 Juice from 1 lemon

1

Black currants are loaded with natural pectin, so no need to add for the jam.

2

Simply add the frozen berries, sugar, lemon juice and water to a medium sauce pot.

3

Toss the ingredients together lightly and begin to heat.

4

As the berries begin to cook, they release their juice and combine nicely with the other ingredients.

5

Allow the jam to simmer covered for 20-25 minutes, stirring occasionally.

6

Cook to a syrup consistency.

7

Pour into a clean, non-metal container to cool, then store in the refrigerator covered.

Ingredients

 300 g (about 2 cups) frozen blackcurrants
 1 cup granulated sugar
 ¼ cup water
 Juice from 1 lemon

Directions

1

Black currants are loaded with natural pectin, so no need to add for the jam.

2

Simply add the frozen berries, sugar, lemon juice and water to a medium sauce pot.

3

Toss the ingredients together lightly and begin to heat.

4

As the berries begin to cook, they release their juice and combine nicely with the other ingredients.

5

Allow the jam to simmer covered for 20-25 minutes, stirring occasionally.

6

Cook to a syrup consistency.

7

Pour into a clean, non-metal container to cool, then store in the refrigerator covered.

Cheff Scotty Irani’s holiday Black currant jam