Black Currant And Primitivo Wine Jam Recipes

Steps:

• Cook the wine, juices, currants and sugar over medium heat until reduced by half and syrupy, about 45 minutes.
• Whisk together the arrowroot and water and add to the syrupy mixture.
• Simmer 1-2 minutes, stirring constantly, until bubbly and thick.
• Pour into jars and refrigerate up to 2 months.

Steps:

• Prepare jars, lids and bands.
• Mash thawed blueberries. Mix with sugar, wine, and orange juice concentrate.
• Cook over high heat, stirring to dissolve sugar.
• Bring to a boil and let boil very hard for 1 minute, stirring constantly.
• Remove from heat and pour in pectin. Stir and skim for 6 minutes.
• Pour into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Asdjust time according to your altitude.

Steps:

• Wash the currants and put them in a sauce pan with the water.
• Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
• Press them through a sieve, and reserve the puree.
• Discard the skins, stems and seeds.
• Gently rinse the raspberries and drain them well.
• Mix the currant puree, raspberries and sugar in a large pot.
• Bring to a boil, stirring constantly, until the sugar dissolves.
• Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
• Stir occasionally to prevent sticking.
• Remove from the heat and skim.
• Seal in sterilized jars.
• Put in a boiling water bath for 5 minutes.

Steps:

• If you don't have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.
• You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan.
• Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don't own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam - if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.
• Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.

Steps:

• Add sugar or honey to boiling water to dissolve.
• Allow to cool to 105* F.
• Add yeast and yeast energizer, stir, then cover with cloth.
• While allowing the yeast time to wakeup (1 hour) sterilize the stopper and airlock.
• Open the quart bottle of juice or nectar and pour out 1 and 1/4 cup of it (this doesn't need to be saved.).
• Add the mixture to the juice/nectar, put the lid on and invert the bottle a couple of times to mix up the two.
• Insert your sterilized bottle stop and then insert your airlock into that.
• Add water to the airlock, enough to meet the watermark in both chambers.Place it in a warm area and let it sit until the airlock bubbles only every 3 minutes or so. (one to two weeks).
• Once the fermentation has slowed down considerably, pour (or 'rack' with a siphoning tube) to a bottle of the same size. This will separate your wine from the 'lees' (the dead yeast that accumulate in the bottom of the bottle).
• Remove 1 cup of the wine and taste test or dispose of. It's not needed at this point. If the fermentation went well it won't be sweet at all at this point.
• Add another cup of warm sugarwater (1/2 water & 1/2 sugar dissolved) to the bottle and reinsert the stopper and airlock (sterilized again if necessary).
• Let ferment until the airlock is bubbling once every five minutes.
• 'Rack' again and at this point you can either drink the wine or let it age for another two months before enjoying.

Steps:

• Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming. Stir and press on them gently so they release their juices. When most of the berries are broken (after 4 to 5 minutes) and have released their juices, remove them from the heat and put them gently through a food mill - the pulp left from the berries should still be somewhat moist, not totally dry. If you press the berries too much, the resulting jelly won't be crystal clear. Strain the juice through a fine -mesh sieve and reserve.
• Place the black currants and the water in a medium-sized, heavy bottom pan over medium high heat and cook until the berries and liquid are steaming. Stir, pressing on the berries, so they release their juices. When the berries are soft and broken and have released much of their juice remove from the heat and put them gently through a food mill. If you press the berries too much, the resulting jelly won't be crystal clear.Strain the juice through a fine -mesh sieve, and reserve.
• Combine the juices and the sugar in a medium, heavy bottomed saucepan and bring to a boil over medium-high heat. Set the timer for exactly 3 minutes, remove from the heat and ladle the jelly into sterilized canning jars.

Steps:

• Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
• Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top.
• Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.