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| blackcurrant jam |
I got this triple boiling method from a French friend, a recipe from his grandmother. Saves a lot of cooking time and the
resting help to draw pectin out of the fruit to thicken the jam.
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| blackcurrant bush |
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| blackcurrant |
1. Place clean berries in a pan, I started
with adding 3 tbsp honey (or sugar), bring to boil while stirring. Put the lid
on and remove from heat, let it cool down.
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| blackcurrant jam after first boiling |
2. Repeat this boiling and cooling 2 more
times. Taste the jam and adjust sweetness to your taste.
3. After the third boiling, pour into clean
jars.
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