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Makes 8 (1-cup/250-mL) jars
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The best pan for boiling jams and jellies is a large, wide, heavy pot. A good choice is a nonreactive stainless steel pot with enclosed aluminum pad on the bottom. Other good choices are a Dutch oven or an enamelled cast iron pot.
Black currants are great for making jams or jellies. Choose firm, ripe, dry fruit. Remove stems; black currants need blossom ends snipped for making jam.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe was easy to use and turned out great. I only had 3 cups of black currants so I added two cups of wild blueberries. I used a 1/2 cup of Welch's grape juice instead of the 1/2 cup of water and the end result was excellent.
This was a super easy recipe to follow and the jam was VERY good. this will easily become my favourite jam.
my favourite jam, this is a great recipe.