Black Currant Confiture

Cooking method

1. Step 1:

   

   Gather the ingredients for the confiture. You can use fresh or frozen black currants. Pick fresh berries free of twigs and leaves and rinse off any dirt. Frozen berries need to be thawed—a microwave works well for this. Don't pour off the juice the berries release as they thaw; use it in the cooking too.

2. Step 2:

   

   Purée the black currants with an immersion blender. Blend them fully smooth for something closer to a jam, or just lightly—I like to leave small pieces of berry in.

3. Step 3:

   

   Add the sugar to the berry purée. Depending on how sweet the berries are and your own taste, you can adjust the amount a little either way. Set the pan over the heat and bring to a boil, stirring. Let the berries cook for a minute.

4. Step 4:

   

   In a separate glass, dissolve the cornstarch in cold water.

5. Step 5:

   

   Stirring constantly, pour the cornstarch slurry into the hot currant mixture.

6. Step 6:

   

   Return the pan to the heat and bring back to a boil. Keep stirring—the thickening confiture can scorch otherwise. To cook out any raw-starch taste, let it boil for 1–2 minutes. The cornstarch thickens the mixture; control the consistency with the amount of water. For a looser confiture, add a little more water as it cooks.

7. Step 7:

   

   Cool the confiture with a lid or a sheet of plastic wrap pressed onto the surface so a skin doesn't form, then use it as you like. Keep in mind it thickens a bit more as it cools. You can also seal this confiture in sterilized jars for the winter and store it in a cool place. I use it as a filling layer for cakes or to serve with pancakes. Help yourself and enjoy—it comes out delicious.