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Currant Juice for Jam
(recipe, Sarah Gilbert)
Use this juice in making Peach Calendula Jam.
- 1 pt. currants, any color
- 3 cups water
- Wash and destem the currants.
- Place the currants in a saucepan and cover with water. Bring to a boil and simmer 20 to 30 minutes.
- Strain using a fine-mesh colander or other strainer.
- Store the juice in the refrigerator for up to a few weeks.