White currants, which are technically albino, are such a rare treat that I never expected to happen upon them. It's hard enough to find red currants or gooseberries, either green or red, which are in the same family of fruit. Should you see any of these lovely little berry-like baubles, grab them while you can. I can promise you will not see them again if you overlook them the first time.
What strikes me as most magical about white currants is the natural dye in the red seeds which tints the jam to a soft, fleshy pink. As an added enticement, currants have a naturally high pectin content which sets virtually immediately. It is the perfect complement to fill a simple Victorian sponge; spread lightly on a delicate ladyfinger; drizzle on vanilla ice cream; twirl into some whipped cream for a fool; or just zip a knife's edge of it over your morning toast.
White Currant Jam - A basic recipe that requires no adapted embellishments.
1 cup currants, rinsed and plucked from their stems. (Any currant or gooseberry will make a fine jam.)
1 cup sugar
1 1/2 cups water
In a medium saucepan, bring all ingredients to a boil over medium heat. Reduce heat to low. Simmer fruit until it collapses and a slight syrupy texture begins to form. Remove from heat. Turn mixture into a large strainer placed over a large bowl. With a wooden spoon, press and rub fruit mixture through strainer to separate from the seed and peel solids. Discard solids. Mixture will set almost immediately while still warm. Transfer to refrigerator to cool. Makes approximately 1 cup. You can double or triple the recipe without any adjustments.
This late-summer sweet is for Simona of Briciole, hosting Weekend Herb Blogging #300 for Haalo of Cook Almost Anything at Least Once. Simona will be putting up her round-up either tonight or tomorrow. Do stop by to see all the amazing recipes which she is organizing for this long-running event that continues to attract with its loyal following.