I entered a quilt in the Summer Fair yesterday and just like all great old timey summer fairs, you need to have some great jam on display too. Yesterday, I used the black currants that Husband had so carefully picked and made our favourite black currant jam. There is something just so special, unusual and intense about black currants. Just brushing up against the leaves of the bush, sends up a fragrance that is both astringent and perfumed. Eating a fresh black currant is also an experience. Not everyone likes them. But once they are cooked, the flavour is transformed into something that has to be experienced. Full-bodied, somewhat winey, and definitely magical. Full of vitamin C. Excellent on a scone or your favourite sponge cake. Fabulous on toast. Makes you think you are eating something that is incredibly rare and expensive.
Check your farmer's market if you don't have any of your own. Pure yummy-ness in a jar.
Black Currant Jam
4 cups of black currants
1 1/4 cups of water
Boil 10 minutes, stirring, then add 2 1/2 cups of sugar and 2 tablespoons of lemon juice, bring to a boil and boil hard for 10 more minutes. Skim off the foam. Bottle in prepared jars and seal. Makes about 4 small jars of goodness.
Check out the quilts and recipes at the summer fair!