Read On for CURRANT News!
When we hear the term "black currants," the typical image is that tiny black, dried morsel that shows up in baked goods as an alternative to raisins. This is a shame, because the fresh black currant is absolutely delicious, and deserves to be noticed and used more than it is.
The main reason this fruit has been obscure for so long is because it was banned across the nation in 1911. Scientists at the time thought it fostered white pine blister rust. It's since been found that that wasn't the case. Research proved that the type of plant that would produce fruit for harvest wasn't a variety that would carry the disease. But you know how reputations hang on, and the comeback has been slow.
Thankfully today, we are seeing them more and more in our farmers' markets. That's the Currant News!
Good thing, too. Nutritionists are calling the black currant one of the 'big guns' in the fruit world. They simply explode with numerous health benefits. For instance, they're a powerful source of antioxidants such as Vitamin C and anthocyanins (efficient immune system boosters). They're LOADED with gamma-linolenic acid (GLA), which knocks internal inflammation on its rump! Black currants are definitely the thing to eat if you're struggling with joint pain. And they're even noted for supporting skin and hair health. Lastly, the latest studies show they also help improve cardiovascular health, aid in workout recovery, and protect vision, and support cognitive function.
This fruit is a force to be reckoned with, for sure, and now is the time to look for them before they're gone for the year. I don't have to worry about that, though. I'm the happy grower of two black currant bushes. I'd heard about this marvelous fruit a few years ago and straightway headed to the nursery. It's an easy bush to grow and a terrific producer. I just harvested them yesterday evening and can't wait to use them.
They're scrumptious in green smoothies, in cheesecakes, atop vanilla ice cream, folded into tapioca pudding, mixed with blueberries for pie, baked into muffins, and cooked into jams--and the list goes on.
Speaking of jams, I'll close with a recipe from www.currant.com. This is the official newsletter from the nation's currant club'CurrantC. (BTW: if you join the newsletter club, you'll get $5 off your first order'their site offers chocolates and desserts, concentrates, dried and frozen currants, granola, honey, nectar and juice, teas, syrups and toppings, jams and preserves, and even health and beauty products made with black currants. Who knew?)
ANYway, here's this lovely jam recipe along with my suggestion that you check this wonderful fruit out. You won't be disappointed.
Low Sugar Black Currant Jam
5 cups frozen black currants thawed (fresh are perfect for this, if you can find them)
4 cups sugar
1/4 cup fresh squeezed lemon juice
2 cups water
Directions:
Gently rinse the Black Currants and remove the stems (a few are not a problem, they’re all edible and some say good for your skin).
Place fruit in a heavy saucepan with 2 cups of water. Make sure pan is several inches deeper than the fruit water mixture to allow for some foaming.
Bring slowly to boil, uncovered, stirring to break down fruit into a pulp.
Cook for 10 minutes or until soft.
Turn down the heat to low and add the sugar and lemon juice. Stir until the sugar is dissolved.
If desired, add a teaspoon of butter (not margarine) to curtail foaming.
Raise heat back up and bring to a 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 the jam stand 5 minutes, skimming off any foam with large metal spoon and stirring occasionally to incorporate any floating fruit.
Pour into hot sterilized jars and heat seal (See below).
*Jam stage:
Method 1 - Take the plate out of the freezer. Pour a small quantity of jam (about 1/8 tsp) onto the cold plate and chill it in the freezer for about 30 seconds. If the test jam is firm to the touch and has the texture you want for your batch of jam, then it is done. Remove from heat.
Method 2 -Use a candy thermometer and cook to 220° F / 104° C
Run clean mason jars or preserving jelly jars through the rinse cycle of the dishwasher or fill with boiling water and set aside. Dry before use.
Proper method for safe, long-lasting preserves:
NOTES
Use only jars and lids that are designed for preserving such as Ball or Mason.
Run clean jars through the rinse cycle of the dishwasher or fill with boiling water and set aside. Dry before use. If jars are being reused, run them through a complete cycle of the dishwasher first. Do not reuse the inner dome lids.
Immerse the dome lids into simmering water (180° F) according to the package directions. Keep them hot until use.
Fill the hot dry jars, one at a time, with the finished jam or preserves. Inexpensive wide mouth funnels are available where most canning supplies or kitchen items are sold and make the process a lot easier and less messy. A big spoon is necessary with or without the funnel.
Clean the rim of the jar thoroughly with a damp cloth.
Immediately place a hot dome lid onto the filled jar.
Firmly (but not with super strength) screw down a dome lid ring onto the filled and lidded jar.
Allow your jars to cool. You’ll hear the dome lids popping down as they cool. After they’re cooled, press down on each of the dome lids. All that stay down or are already down are properly sealed.
Reheat and try again or refrigerate any jars of jam that did not seal properly.
Remove the dome lid rings. Wipe the jars clean with a warm damp cloth, and store the jam in a cool dark place until ready to use.
Refrigerate after opening.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
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