Black currants are great for jam-making and they thicken and jell beautifully. You might want to cook this jam, leaving it a bit on the runny side, since as it sits it will thicken up more than other jams. This recipe will make two jars (about 2 cups, 500g)
Bahan - Bahan / Ingredients
500 gr black currant, buang batangnya
500 gr black currant, remove the stem
400 gr sugar
400 gr gula
300 ml water
300 ml air
Cara membuat / Method and preparation
Didihkan black currant dan air dalam panci kemudian lanjutkan merebus dengan api kecil selama 10 menit sampai black currant lunak
In a pot, bring the black currants and the water to a boil. Reduce the heat and cook for 10 minutes, until the black currants are softened
Masukkan gula lanjutkan merebus dengan api sedang selama 20 - 25 menit atau sampai jam mengental (mencapai setting point) sambil diaduk-aduk
Add the sugar and cook over medium heat, stirring frequently for 20 - 25 minutes, or until the jam reaches the setting/jelling points
Lanjut memasak dengan api besar selama 20 - 25 menit atau sampai kental atau disebut setting point
Increase the heat and boil rapidly for 20 - 25 minutes or until setting point is reached
Aduk terus beberapa saat sebelum masak atau kental agar tidak mengendap dan
Stir constantly towards the end of cooking to prevent it from sticking
Jika suka, saring setengah dari jam untuk mengurangi jumlah biji, kemudian masukkan kembali dalam panci dan masak selama 5 menit
If wished, pass half the jam through and sieve to reduce the seed content, then return to the boil for 5 minutes
Matikan api dan biarkan jam agak dingin selama beberapa menit
Remove the pan from the heat and leave the jam to settle for a few minutes.
Masukkan ke dalam botol jam yang telah di sterilisasi, dan tutup
Ladle into the hot sterilised jars, then seal
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