Black currant jam: The tangy treasure you need this holiday season

I'm not a master of fruit preserves, but I make this jam every year. Black currants give it an extraordinary aroma. It's distinctive, tangy, and unique. I can't imagine holiday gingerbread and many other baked goods without it.

This black currant jam is a true treasure on the preserves shelf. On winter mornings, I reach for it and add it to porridge. It tastes fantastic with cottage cheese. However, honestly, I prepare it mainly with desserts in mind.

Black currant jam can save any dessert. It has a distinct character with a tangy note. However, I keep it for special occasions only. The first is meringue. I prepare it at home during the autumn and winter seasons. I don't know anyone who can resist such a flavour combination.

I prepare holiday gingerbread in two versions: plum preserves and black currant jam. For years, there have been debates about which one is better. This jam is also great for quick tart and shortbread biscuits when friends come over. There are so many reasons to make it that I can't put it off. I will start preparing this jam this weekend. The recipe is straightforward; even those who have never made preserves can handle it.

Everyone with more patience for homemade preserves knows that black currant suits them. These fruits contain a lot of vitamin C, antioxidants, and fibre. They make delicious jams and preserves, juices, liqueurs, syrups, and jellies. Their advantage is that we can always control the amount of sugar we consume. Store-bought ones are often just too sweet.

Ingredients:

• 1 kilogram of black currants,
• 400 grams of sugar,
• lemon juice to taste,
• one cup of water.

Instructions:

1. Rinse the fruit, dry, and remove stems and stalks.
2. Place currants in a pot, add water and bring to a boil. Simmer for about 10 minutes on low heat until they release their juice. Add sugar and, stirring occasionally, simmer for about 45 minutes until the jam thickens. Finally, add lemon juice and simmer for another 5 minutes.
3. Fill jars (previously washed and sterilised) with hot jam. Wipe their edges and close them tightly. Place the jars on a towel, lid down. Let them cool. Store the jam in a cool, dark place.