Raw Black Currant Jam

Larisa Litvin Recipe Leave a Comment

Black currants have been used for generations to treat many ailments including infections, inflammation from arthritis, respiratory issues, neurological diseases, problems with night vision, and even cancer. Besides the enormous amount of vitamin C in these little beauties (over 300 percent of the daily value), they also contain iron, copper, calcium, phosphorus, manganese, magnesium, potassium, vitamins B5, B6, and B1. They also are uniquely powerful in antioxidants, which make these amazingly healthy berries a powerful tool in slowing the aging process.

This black currant jam is super easy to make and you can enjoy the taste and goodness of freshly picked berries year-round. The sweetness is a glorious counterpart to the natural complexity of flavor of black currants and the sugar helps to balance these flavors and bring them out.

This is a small batch recipe but if you are blessed with an abundance of black currants, by all means, double or triple the recipe.

Old World Strawberry Preserve

  • 1 pound Black Currants
  • 1 pound Organic Unrefined Sugar
  1. Wash the currants, dry them on a towel and remove the berries from their stems.
  2. In a blender, purée the currants and transfer the jam into a large ceramic bowl.
  3. Add the sugar and mix well.
  4. Leave the mixture for about an hour to let the sugar dissolve.
  5. Stir well and ladle the jam into clean jars. Cover with the lid.
  6. Store this jam in a fridge for up to one year.

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Larisa Litvin
Larisa loves and lives Ayurveda. She is a certified Ayurvedic Practitioner through the National Ayurvedic Medical Association, and applies "the science of life" to every aspect of her lifestyle from cooking to gardening. She is constantly and enthusiastically inspiring others to enjoy the benefits of leading a more natural, Ayurvedic, and joyous life through her recipes, articles, gardening, teaching, workshops, and warm personality!

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