BLACK CURRANTS MARMELADE – the best. Black Gold just hanging on the bushes now. My recipe gives approx. 1 liter marmalade. Prepare jars of glass and caps for processing. Each jar is 0,5 liter, so you need 4 jars. You can preserve BlackCurrants, cleaned in freezer. And make smaller portions. This way you can avoid use of ”conservation”- ”Atamon”. If you don’t use ”conservation”- you need to prepare your marmelade as steril as possible. I love eating my BlackCurrant marmelade on bread – goes with anything and taste good. Enjoy! I am in paradise picking BLACK CURRANTS straight from bushes in the garden. Black Currants are rich on VitaminC and a little bit of VitaminA. This summer Black Currants are big, juicy and so great in taste because of sunny, warm weather. They taste sweet and are just great as marmelade, in stew, as syrup, icecream. Taste excellent in combo with other berries – especially Red Currants.INGREDIENTS: 1,5 kg fresh BLACK CURRANTS; ½ liter cold water, 1 kg sugar, 2-3 teaspoon fruit pectin ( Rød Melatin, Marmeladejævning).
HOW TO DO: Rinse BlackCurrants in cold water. Measure. In a small bowl mix 1 tablepoon of the sugar with the ”Fruit pectin/Rød Melatin/ Marmeladejævning”. Set aside. In a large saucepot heat BlackCurrants with water to boiling, stirring. Lower heat and stirring for 5 minutes. Add sugar. Boil, stirring. Add the mixture of ”Fruit pectin / Rød Melatin / Marmeladejævning” in the Currants. Heat it and boil for 2 minutes stirring constantly. Fill the Black Currants Marmelade in cleaned jars. Close jars and store in refrigerator. Serv: BLACK CURRANTS MARMALADE on bread, Ryebread or pancakes and so on – It’s so good. Bon appetit !