Recipe · summer
Blackcurrant Jam
Cindy calls this the best jam in the house — naturally tart, with no store-bought pectin needed since black currants are naturally pectin-rich.
Meal: preserveMain: black currantHands-on: 45 min
Ingredients
- 11 cups black currants (or a blend with raspberries)
- 3 cups sugar
- 1/4–1/3 cup pureed lemon (whole lemon, blended)
Steps
- 1Combine the fruit and sugar in a large pot over medium heat, stirring as it breaks down.
- 2Bring to a low rolling boil and cook 15 minutes.
- 3Add the lemon puree, then taste and adjust the sweetness.
- 4Cook about 15 minutes more until it thickens and passes the cold-plate test — a swipe through cooled jam on a chilled plate should hold its line.
- 5Store in the fridge or freezer, or process in a hot water bath.
Meet the plant
- Lambs QuartersThe spinach-like weed that comes up early, stands the heat, and quietly outperforms the garden row.
Tips that help here
- The Ten-Minute Evening Slug PatrolNo sprays, no pellets — just a flashlight and a bad attitude.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
More like this
- Rhubarb KetchupA tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.
- Rhubarb ChutneyA sweet-spicy rhubarb chutney with warm Indian spices — delicious over pork, beef, or chicken, and it fills the house with an amazing smell while it cooks.
- Easy Pickled RhubarbQuick fridge pickle — great on salads or sandwiches.