Home › The Waldorf Kitchen › Black Currant Jam

Black Currant Jam

Remove the currants from the stalks, taking care that they are quite clean and fully ripe. The currants should be gathered in dry weather. Put them in a preserving-pot with powdered white sugar in the proportion of one pound of sugar to a pound of currants. Set the pan over the fire and boil, stirring occasionally to prevent burning; cook for half an hour and remove the scum as it rises, then take the pan from the fire and when the jam has cooled a little, put it into pots. When quite cold lay over the pots pieces of white paper soaked in brandy, and cover so as to keep them air-tight.