Season: June to August. The rich, intense flavor of black currants is well preserved by canning, and I find it very useful to have a few jars on the larder shelf. Preserved currants are delicious served with hot steaming custard, vanilla ice cream, or good plain yogurt. When friends drop by, I often open a jar for an instant dessert.
Recipe information
Yield
makes two 16-ounce jars
Ingredients
Preparation
Step 1
Put the sugar into a pan with 2 1/2 cups of water and heat gently to dissolve, then boil for 1 minute to make a syrup.
Step 2
Prepare the black currants by removing any twiggy stems and rinsing the fruit if necessary. Pack the currants as tightly as possible, but without crushing, into warm, sterilized jars (see p. 152). If using verbena or geranium leaves, layer 2 or 3 among the little purple-black fruits as you go.
Step 3
Cover the packed fruit with the hot syrup (140°F), filling the jars to the brim. Fasten with screw-bands or clips. If using screw-bands, remember to tighten them and then release by a quarter of a turn (see p. 156). Place a folded tea towel in the bottom of a large pan (which must be deeper than your jars are tall). Fill the pan with warm water (100°F), then submerge the jars completely.
Step 4
Clip a candy thermometer to the side of the pan. Bring the water slowly to the simmering point (190°F) over 25 minutes, then maintain this temperature for just 2 minutes.
Step 5
Lift the jars out and place on a wooden surface or a folded tea towel. Tighten screw-bands. Leave undisturbed for 24 hours. To check that they are properly sealed, remove the clips or screw-bands and lift the jars by their lids (see p. 158). Store in a cool, dark place. Use within 1 year.
