Foxmoor Farm’s Black Currant Jam

All natural black currant jam. No pectin or harsh preservatives makes this jam naturally delicious.

Time: 45 minutes

Makes: About 12 jars of jam (250mL each)

What you need:

5 cups of fresh or frozen black currants
2 cups of water
1/4 cup of lemon juice
4 cups of sugar

What to do:

Put water and berries in a pot and bring to boil
Boil the currant mixture for 10 minutes
Reduce to medium heat and add sugar and lemon juice, stirring well until incorporated
Bring the mixture to a boil again
Boil for 15 minutes, making sure to stir regularly as the jam has a tendency to boil over at this point
If you would like a thicker, faster setting jam, you may boil the jam for 2-4 minutes longer

Pour the jam into jars and ensure that they are sealed tightly. The jam will set naturally within the next 1-2 days. Once seal is broken, keep refrigerated.

 

 

 

Black Currant Mojito with vanilla

Ingredients

• ▢10 ml Lime juice
• ▢20 ml Blackcurrant (and vanilla) cordial – recipe available on this site
• ▢10 Mint leaves
• ▢40 ml White rum
• ▢80 ml Soda water
• ▢¼ Lime chopped into 3 wedges
• ▢Crushed ice

Garnish

• ▢Mint sprigs

Instructions

• Begin by putting the 10 mint leaves and the lime juice into a tall glass. Muddle with a muddler (or the end of a rolling pin)
• Top with crushed ice, layering in the lime wedges (give them a little squeeze as you drop them in)
• Pour the blackcurrant cordial into the glass, followed by the white rum
• Top with soda water, stir briefly and garnish with the mint sprigs
• Serve immediately