Black Currant Jam

This is my mom's favorite jam. Common in England, France, and lots of other European countries, but not here in the US. I also love the musky, tart flavor of black currants--truly unlike any other fruit.

Lately my mom has had trouble finding black currant jam in her local supermarkets. Although there is a large British population in the area of Florida where she lives, she can no longer get her hands on this staple. I'll bring her a few jars for Christmas.

I picked these black currants back in July at Larriland. Then I froze several quarts so I could wait for the cool weather to make this jam. On a chilly day, warming up the kitchen with boiling pans of fruit and sugar is a pleasure!

Ingredients:

1 quart (4 cups) black currants, washed and stemmed
2 cups white sugar
juice of one lemon

Place the currants in a large, shallow pan. Heat over medium flame, mashing with a large spoon to extract the juices. When juices boil, stir for about 5 more minutes. Add sugar and lemon juice and continue stirring mixture over high heat. Allow to boil for 10-15 minutes or until beginning to show signs of thickening. You can test the jam for doneness by dropping a spoonful onto a frozen saucer. If the jam runs straight off, it's not quite ready. If the jam seems thick and sticky, it is done.

Ladle hot jam into sterilized half-pint jars. Top jars with lids. You can allow jam to cool on the counter then place in the fridge. Jam will last about 6 months in fridge. Alternately, the jam must be canned in order to be stored at room temperature. Canned jam will last at least one year without refrigeration. Makes about 4 half-pint jars.