Ingredients

The following ingredients have 1 Servings
  • 12.5 oz black currants
  • 9 tablespoons agave syrup (or another sweetener, more to taste)
  • 2 tablespoons cornstarch
  • a few tablespoons water

Instruction

  • Clean and remove the stalks of the black currants.
  • Crush: Place them in a large pot and add the agave syrup. Use a potato masher to crush the currants a little. You don't want a berry puree; mash the currants partially to obtain some juice while retaining most of them intact.
  • Steep: Mix well and let stand for about an hour. The mixture will become juicier during this time.
  • Cook: Bring everything to a boil and let cook for about 5 minutes while stirring from time to time.
  • Thicken: In a small bowl, mix the cornstarch with 2-3 tablespoons cold water to obtain a paste. Slowly pour this mixture into the boiling jam while whisking continuously. Bring to a boil again and cook for one more minute.
  • Freeze or refrigerate: Let cool, transfer into a clean jar, and refrigerate or freeze.