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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandma Gables Black Currant Jam Recipe

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This recipe for Grandma Gables Black Currant Jam is from The Dufresne Family Cookbook Recipes from Mom/Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 quarts fully ripe black currants
7 cups sugar
1 bottle Certo Fruit Pectin

Melted Paraffin
Sterilized jars and lids
Directions:
Directions:
Wash and stem the fruit.

To the measured fruit in saucepan, add the exact amount of sugar in recipe. Mix well.

]Place over high head, bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. At once stir in Certo. Skim off foam with metal spoon. Then stir ande skim for 5 minutes to cool slightly and to prevent floating fruit.
Ladle into prepared glass jars. Cover at once with 1/4 inch hot paraffin. When paraffin cools, seal jars and store in dark cupboard. (Garage, basement or cold cellar is ideal). Will keep for years.
Number Of Servings:
Number Of Servings:
10/12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This was one of Grandma Gable's most loved jams. And easy to make. So good on malt toast. It would be worth planting a black currant bush in your yard just to have a supply of this jam. I'm sure you kids remember black currant jam on malt toast at Grandma's house.

 

 

 

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