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Makes 8 (1-cup/250-mL) jars or 128 servings, 1 Tbsp. (15 mL) each.
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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.