This recipe is adapted from the recipe found in the Pomona’s Universal Pectin instruction sheet that comes in the box. Pomona’s is a preservative free citrus pectin that uses calcium instead of acid and sugar to create a gel, making it perfect for low sugar or honey jams. It can be found in most grocery stores or you can purchase it from Amazon.
You can also see the video of this recipe on YouTube. Please note, the recipe in the video is double the recipe below. The recipe can be adjusted based on how much currant puree you have.
Spicy Currant Honey Jam Recipe:
2.5 lbs fresh currants (4 cups currant puree)
1/2 Cup Water
1-2 Tbsp chopped hot peppers (optional)
1 Cup honey
Pomona’s Universal Pectin:
2 tsp pre-mixed calcium water (1/2 tsp calcium powder + 1/2 Cup water stored in fridge)
2 tsp pectin
- Add currants and chopped peppers to a pan with 1/2 cup water and simmer for 10-15 minutes, until currants soften.
- While currants are simmering, prepare a hot water bath canner. Fill canner enough to cover the jars by 1-2 inches, cover and bring to a boil.
- Remove the currants from the heat and let cool 5 minutes.
- Put currants through a food mill to remove seeds.
- Measure puree to determine how much honey and pectin to add (1 cup honey and 2 tsp pectin and calcium water per 4 cups puree).
- Stir calcium water into puree and return to a simmer.
- Stir pectin powder into honey and set aside.
- Fill a small saucepan with an inch of water. Add canning lids and bring to a simmer.
- Boil jars in the water bath canner for 10 minutes to sterilize.
- Bring the puree to a boil and stir in the honey/pectin mixture.
- Return to a boil again and turn off heat.
- Fill hot jars to 1/2 inch below the top of the jar, wipe rim with wet cloth or napkin before adding lid and ring.
- Add filled jars to the water bath canner, cover and return to a boil.
- Once boiling, process for 10 minutes.
- Remove jars from canner and let cool on counter overnight before storing.
- If any jars fail to seal, store in refrigerator or freezer.