5 cups of Black Currants (1 quart)
4 cups Sugar
1/4 cup Lemon Juice
1. Wash and remove currant stems.
Place fruit in heavy saucepan with 2 cups of water. Bring slowly
to boil, uncovered, stirring to break down fruit into a pulp. Cook
for 10 minutes or until soft.
Add sugar and lemon juice over low heat, stir until sugar is dissolved.
Raise heat; bring to full rolling boil, stirring often. Boil hard,
uncovered, for 10 minutes.
Remove from heat, test for jam stage.
Cook longer if needed and test again.
Let stand 5 minutes, skimming off any foam with large metal spoon
and stirring occasionally to prevent floating fruit.
Pour into hot sterilized jars and heat seal.
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