A simple homemade black currant jam that preserves the flavor of sun-ripened berries year-round.
Ingredients
- 2 liters black currants (svarta vinbär)
- 1 liter water
- 2 kg jam sugar (syltsocker)
Instructions
Prepare: Remove berries from their stems.
Cook berries: Combine berries and water in a pot. Boil for 10 minutes.
Add sugar: Add the jam sugar and continue cooking for 5 minutes.
Finish: Remove from heat and skim off any foam.
Jar: Pour into clean, hot jars and seal immediately.
Notes
Storage: Store in a cool, dark place. Refrigerate after opening.
Serving suggestions: On toast, with yogurt, in baking, or as a sauce for desserts.