This small batch jam balances spicy thyme with tart currants and the acidity of white wine. Serve along side cheese or as a relish for pork, chicken or eggs. The set of this jam is very firm, so, when cold, could be sliced or scooped. For a softer jam decrease cooking time. Have ready 6 x 125 ml, or 3 x 250 ml jars.
ACTIVE TIME: 30 min TOTAL TIME: 40 min
Makes about 2 1/2 cups, (750 ml)
- 4 cups (1 L) destemed black currants, or a combination of black and red currants
- 1 cup (250 ml) granulated sugar
- 1/2 cup (125 ml) white wine, preferably dry or off-dry
- 1/2 cup (125 ml) white wine vinegar
- handful of fresh thyme sprigs
- In a 10-12″ (30cm) skillet or dutch oven, mash the currants with the sugar. Set aside, covered, for at least 30 min, and up to overnight.
- Add the white wine and white wine vinegar. Bring to a boil over high heat. Reduce heat just enough to maintain a boil, and cook, uncovered, until mixture will form a gel, about 8 minutes, stirring frequently. Remove from heat.
- Select a large pot which is at least 4 (10cm) taller than your jars. Set a cooling rack, tea towel or canning rack into the bottom, add water to half full, filling the jars with water. Bring to simmering. Set screw bands aside; heat lids in hot water, NOT boiling (180F/82C). Keep jars and lids hot until ready to fill. If your lids are newer (post 2014 purchase) pre-heating is not required.
- Remove the jars from the pot of water, setting onto a towel on the counter. Ladle hot jam into the hot jars to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre lid on jar; apply screw band securely & firmly until resistance is met fingertip tight. Do not overtighten. Place jars back into the pot of water. If the last jar is less than 3/4 full, do not process, but store in fridge for immediate use.
- Cover the pot; bring water to a boil. Boil filled jars 10 minutes. When processing time is complete, turn heat off and remove canner lid. When boil subsides – bubbles no longer rise to surface (3 to 5 minutes) – remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands.
- After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.