| Prep: 10 mins | Cook: 20 mins – 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 289 | 0.1g | 0g | 74g |
| sugars | fibre | protein | salt |
| 67g | 1.7g | 0.7g | 0.01g |
My personal passion for the White Currant Marmalade recipe started when I was a child growing up in Boston. Throughout those year, I’ve savoured so many meals made by skillful hands; hands that have lovingly passed down techniques and secrets from one generation to the next. There’s something quietly romantic about that, don’t you think?
A Connection to My Irish Roots
White Currant Marmalade was a staple in our household, especially during holidays. It encompassed something deeply comforting, yet subtly vibrant – a true harmony of Irish flavour and New England flair. It’s a recipe that takes me back to my roots, to my Irish grandparents and their familiar kitchen filled with warmth and laughter.
Packed with Nutritional Benefits
But aside from the nostalgic sentiment, it’s the health benefits of this marmalade that truly seals the deal. White currants, the base of this recipe, are little powerhouses of nutrition. Rich in fiber, packed with vitamin C, and full of antioxidants. But, let’s not forget the apple, nature’s own multivitamin. Grated apple adds sweetness and essential nutrients. All the while, lemon juice boosts the vitamin C content further, promoting immune health.
While there’s no doubt that the White Currant Marmalade is quite a temptation as is, stirring it into your morning porridge, or layering it on freshly baked soda bread (a nod to my Irish heritage) is something quite heavenly. If you’re seeking a broader palette, why not trying pairing it with roasted meat dishes or spread it on top of a warm brie appetizer?
It’s important to remember, that good food is not just about sustenance. It’s about the memories that get interwoven into the fabric of our lives. The White Currant Marmalade will certainly leave an indelible taste in your mouth, but the real magic lies in the stories it will tell you.
What You’ll Need
- 2 cups of white currants
- 1 cup of water
- 2 cups of granulated sugar
- 1 tablespoon of lemon juice
- 1 grated apple
- 1 tablespoon of pectin
Method
Step One
First, remove the stems from the 2 cups of white currants and wash them thoroughly under running water.
Step Two
Next, take a large saucepan and add the washed white currants along with the 1 cup of water. Cook it over medium heat until the currants are soft and mash them with a potato masher or the back of a spoon. It should take about 15-20 minutes.
Step Three
In the meantime, peel 1 apple and grate it finely. Make sure to collect all the juice as well.
Step Four
After the currants have cooked down, add the grated apple juice, 2 cups of granulated sugar, 1 tablespoon of lemon juice and mix well. Continue to cook the mixture over medium heat, stirring frequently until the sugar has completely dissolved.
Step Five
Reduce the heat to low, stir in the pectin, and let the mixture simmer for about 10 minutes. Make sure to keep stirring to prevent the marmalade from sticking to the bottom of the pan.
Step Six
Finally, take the marmalade off the heat and allow it to cool. As it cools, it will thicken. Once cool, spoon the marmalade into sterilized jars, seal them tightly, and store in a cool, dark place.
