This blackcurrant jam recipe packs a load of nutrients I bet you never even realized! Blackcurrants are an incredible super fruit, but sadly, in the US they’re almost unheard of.
The confusion that exists between blackcurrants and currants is incredible. Actually, it’s not even confusion, justmisinformation, but it’s causing Americans miss out on a tremendously nutritious super fruit.
Let me begin by telling you that blackcurrants need no introduction in the UK. I grew up thinking that everyone knew what blackcurrants were. The flavor was (and still is) one of my very favorites. In Britain, everyone eats blackcurrant jam, and fights over the blackcurrant flavored fruit pastillesand fruit gums.
One of the most popular drinks in the UK is called Ribena. It’s made from blackcurrants, and in fact, almost all blackcurrants grown in the UK are used to make this beverage.
Yes, blackcurrants are a big thing across the pond, so why are they virtually unknown here in the US? Is it the same reason why black pudding isn’t popular? Not exactly.
The Blackcurrant Ban
It’s rather a long story, but I first learned about the ban on black currants on a box of black currant juice drink that Trader Joe’s carried for a short time.
Apparently, some trees were dying on the east coast and somehowthe disease was attributed to blackcurrant bushes, so they were obliterated and banned until 1966 (I remember the year because it’s when I was born). However, it was then left up to the individual states. In 2003 ban on blackcurrants was lifted in New York.
Blackcurrants vs Currants
Now, many of you may be familiar with Zante currants (or Corinthian raisins), which are essentially tiny raisins, right? They are called “currants”, but this is a misnomer as they are dried grapes!
Herein lies the problem between distinguishing REAL black currants and with what some companies are calling “black currants”, but are selling dried grapes.You may not think it’s a big deal, but it really is–it’s called false advertising.
One very large company which sells on Amazon has been called out by so many customers, and given 1 star reviews because they are advertising and selling “black currants”, which are actually Zante currants. Despite these complaints for years, they refuse to change their labeling and Amazon has also notremoved the product from its site.
The worst is that this company isn’t theonly onedoing this! (I won’t namenames, but you can easily go to Amazon and search black currants; it’s probably the first thing you’ll see.)
What is also really terrible is that someone who has never had black currants (or possibly even Zante currants) before, will have no idea that they’ve been scammed. My mother and I were in a gourmet food warehouse once and came upon largebags of dried “black currants”! We were elated and bought a 2 lb bag each as we’d never seen them in a store before.
When we got home, I ripped open one of the bags and threw a handful in my mouth only to discover that they were Zante currants! Dried blackcurrants and dried Zante currants do look awfully similar as they are both dark and small. Although I like Zante currants, I cannot tell you how disappointedI was.
Health Benefits
Here’s another little known fact amongst US consumers: blackcurrants are a powerhouse of nutrition. The health benefits associated with these little purple berries are astounding. Here’s an example of how they stack up against other fruits~
This chart doesn’t even touch on all the studies that have been done which suggest that blackcurrants offer benefits with vision, Alzheimer’s, cardiovascular health, aging and brain function, digestion, and even cancer! They have one of the highest levels of antioxidants that you can find in fruit.
Let’s just say that I could write pages and pages, listingreasons why we shouldreintroduce black currants into our North Americansociety, but what will really initiatechange will be when we start asking for stores and companies to carry blackcurrant products, and we buy them. (We’ll start on red currants next, but I did buy some at a local market about a month ago! Yippee!)
Blackcurrant Uses and Recipes
Blackcurrants are sour little things, so most people don’t eatthem fresh like raspberries or strawberries. Instead, they are often mixed with other fruits, or made into jam, compotes or syrups. Blackcurrants are wonderful when mixed with apples in a crumble or with other berries for all sorts of desserts. You can even make gelatin squares with the concentrate. They are also used in savory dishes, and as you’ve probably guessed, the possibilities are endless. Here are some recipesfrom a few of my blogger friends–just click on the photos for the recipes.
The first thing I made with my frozen blackcurrants was a batch of jam! I miss blackcurrant jam so much and being able to make it myself was fantastic as I can make it exactly how I like it. Blackcurrant jam is one of the easiest jams to make as it doesn’t need pectin, and sets really well on its own.
The measurements aren’t critical either, so feel free to add more sugar if you like your jam a bit on the sweeter side, or less if you really are into the tart flavor. This blackcurrant jam recipe is easy to tweak to your liking.
I miss blackcurrants and the flavor so much, the health benefits are secondary to me! I absolutely LOVE, LOVE, LOVE those beautiful purple currants! Maybe that’s why my favorite color is purple? That and the Cadbury’s packaging may have affected me for life! 💜
Blackcurrant Jam Recipe
adapted from a Mrs. Beeton recipe
Ingredients
- 2 lbs frozen black currants
- 20 oz (2 1/2 cups) water
- 2lb sugar (about 2 1/2 cups)
- juice of one lemon
Place the black currants and water in a heavy pot over medium low heat. Cook the fruitfor about half an hour or longer, stirring occasionally, to soften the skins.
Add the sugar and lemon juice.
Increase the heat to simmer the jam briskly while constantly stirring. Use a candy thermometer to bring the temperature of the jam to 215°F (101.5°C) which should be reached in about 10 to 15 minutes.
Pour into warm, dry jars which have been rinsed with boiling water, along with the lids.
Process to seal, if desired, but you can just keep it in the fridge to be on the safe side. I make sure to hear/see my lids pop to ensure a seal.
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Blackcurrant Jam Recipe
Yield: 3 jars
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
A classic British jam made from blackcurrants (no pectin).
Ingredients
- 2 lbs frozen black currants
- 20 oz (2 1/2 cups) water
- 2lb sugar (about 2 1/2 cups)
- juice of one lemon
Instructions
Place the black currants and water in a heavy pot over medium low heat. Cook the fruitfor about half an hour or longer, stirring occasionally, to soften the skins.
Add the sugar and lemon juice.
Increase the heat to simmer the jam briskly while constantly stirring. Use a candy thermometer to bring the temperature of the jam to 215°F (101.5°C) which should be reached in about 10 to 15 minutes.
Pour into warm, dry jars which have been rinsed with boiling water, along with the lids.
Process to seal, if desired, but you can just keep it in the fridge to be on the safe side. I make sure to hear/see my lids pop to ensure a seal.
Nutrition Information:
Yield: 90Serving Size: 1 tbsp
Amount Per Serving:Calories: 45Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 0g
Nutrition info is only estimated.
