I often wonder how much of what we eat, we do because it triggers some sensory memory.
I mean, when I eat mint chocolate chip ice cream it makes me think of being at the harbour with my Grandpa. When I eat French Onion Soup it makes me think fondly of special Friday Nights with my Mom, Dad and Sister. I not only eat those things because I enjoy the taste of them (…even the artificially coloured and flavoured ice cream…even I bend “the rules” sometimes!), but because they elicit warm fuzzies. They bring back memories, thoughts and heartfelt emotion.
Yep, I can say for sure that there are quite a few things that I cook and we eat because there is a memory attached. I do sure enjoy creating some new memories for my daughter and nieces and nephew too!
This week I made Black Currant Jam–it was my Grandma’s favourite…and I sure had a little moment when making it this week. Tasting it was like sitting in Grandma’s kitchen. Content. Happy. Loved.
8 cups washed and cleaned black currants
3/4 cup water
7 cups sugar
1 box pectin (bernardin or certo will do)
In a large, heavy bottom pot combine black currants and water. Bring to a boil over medium heat stirring and mashing occasionally for 15-20 minutes or until the skins are soft.
Add pectin, 1/2 tsp butter (to prevent foaming) and bring back to a rolling boil, add all the sugar at once. Bring back to a rolling boil, stirring constantly and boil hard for 1 minute.
Remove from heat and stir for 5 min. (this prevents floating fruit). Pour into prepared jars* and seal.
Should make about 7-8 half pint/250ml jars
*prepared jars: Wash and set open end up on a clean cookie sheet. Place in a 250 degree oven for at least 15 minutes while making jam. Place rings and sealer lids in a pot and just cover with water-bring to a simmer and keep hot until ready to jar your jam.