Wednesday, July 24, 2013

Black currants. Jam, cookies and berries of the sun.

When I lived in the Faroe Islands, we always had black currant jam at home. Since it's not sold in Swedish stores in other form than jelly, we decided to give it a try and loved it. In danish, the language on most of the food packaging over there, black currants are called solbær, which translates to sun berries. Best name ever.

We have a lot of berry bushes growing around the outside space at work. Last week red currants peaked, next week the gooseberries will be red and ripe, and this week it was time for the black currants. They are huge, almost black and shiny. I picked a huge bunch and froze most of them, but turned some of them into jam. I love the tart, sweet and chunky jam they make, perfect on toast, pancakes, cookies or porridge.

Black currant jam

1000 g black currants
100 ml water
600 ml sugar

Put the currants in a pot with the water and boil until softened. Add sugar and boil on high heat until thickened. Put into can. Eat!

Today I used them for thumbprint cookies, which also is a really simple cookie to make.

125 g non-dairy margarine
175-200 g flour (I used 150 g all-purpose and 25 potato starch, which makes them more delicate)
50 g sugar
a tiny bit of baking powder

Mix all ingredients. Make into balls and put on parchment paper or into small paper liners. Make a well with your thumb and add jam. Bake in 175 C until slightly golden.

 Bonus pic from this weekend´s awesome BBQ. Zucchini, red onions, veggie burgers, white bread and tomatoes, served with potatoes, tomato sauce and green salad.

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