The Jam Plan (Albino Currants)

For those of you who are Friends fans, you will appreciate the title. For those of you who aren’t, well…moving on!

A couple of weeks ago we got some albino currants in our CSA. I’ve never cooked with fresh currants before, so I decided to try my hand at a jam. We had some delicious lemon-rosemary bread, so I decided to tailor the recipe to go with those flavors. I trolled around on the internet trying to find something I liked, but I didn’t. So I just tossed some things together and waited patiently for the results:

Rosemary Currant Jam
1 pint of currants, picked over and rinsed
½ tsp freshly grated nutmeg
½ tsp crushed, dried rosemary
2 tbsp (or more to taste) sugar
1 tsp cornstarch


Using a potato masher, pulverize the currants. Put currants in a small pot and cover with water. Add herbs and 1 tbsp of the sugar. Bring to a dull boil and let simmer for about 15 minutes. Taste for sweetness, and add more sugar if needed. In a small bowl, whisk about a tablespoon of water with the cornstarch until smooth, and add mixture to the currants to thicken. Continue to simmer for 10 more minutes. Add water or more cornstarch to get the consistency you like. Chill and serve with toast or over yogurt.

Finished product! Breakfast.

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