Quick Ground Black Currant Jam for the Winter

Cooking method

1. Step 1:

   

   How do you cook currants through a meat grinder? Gather the ingredients. Choose ripe, firm currants—not wilted or overripe. You'll need a heavy-bottomed pot and a meat grinder.

2. Step 2:

   

   Prep the black currants. Sort the berries, remove the stems, then put them in a colander and rinse under running water. Dry them on paper towels.

3. Step 3:

   

   Prep the jars. Wash them thoroughly with baking-soda water or dish soap and sterilize them however you like—in the oven, the microwave, or on the stovetop. Boil the lids separately too.

4. Step 4:

   

   Run the prepared currants through a meat grinder fitted with a fine plate. It's best to do this in small batches and to be very careful.

5. Step 5:

   

   Pour the water into a large heavy-bottomed pot (or a saucepan for smaller batches), add the sugar, and set it on the stove. Bring to a boil and cook the syrup for five minutes.

6. Step 6:

   

   Turn the heat up high. Add the ground black currants to the syrup, stir, and bring to a boil. Lower the heat to just below medium and cook the jam for 15 minutes, skimming off the foam now and then. Don't forget to stir.

7. Step 7:

   

   Carefully ladle the jam into the prepared jars. Cover with lids and process for about 10 minutes. Seal tightly—or, if you're using two-piece canning lids, screw them down. Let cool completely and store in a cool, dark place. Freshly made, the jam is runny, but it thickens as it cools.