Make your own free website on Tripod.com

I just tried this recipe and could not stop licking the pot! Absolutely decadent! But currants have a lot of pectin in them so don't overcook. No worries about this recipe setting. From Put a Lid On It.

Red & Black Currant Jam with Cassis

2 1/2 c. red currants, washed and stemmed

2 1/2 c. black currants, washed and stemmed

1 cup water

3 cups sugar

2 tbsp lemon juice

3 tbsp. Cassis or blackcurrant liquer/brandy

Place fruit and water in a large stainless steel or enamel saucepan and bring to a boil over high heat, cover, reduce heat and simmer gently for 10 mins stirring occasionally. Add warmed sugar, lemon juice and liquer. Bring to a full rolling boil over high heat,stirring constantly. Boil HARD uncovered until mixture will form a gel (about 10 minutes) and then remove from heat. Ladle into hot sterilized jars,affix lids as per usual and process 5 minutes from the reboil in boiling water bath. Cool undisturbed 24 hours before removing bands and storing. Makes 5 scrumptious cups.

Elaine

--------------------------------------------------------------------------------