Although this marmalade doesn’t contain any citrus fruits, the black currants give just the right amount of tartness and punch to make it perfect for serving at breakfast. Processing the fruits through a food mill makes the most use of the fruit with very little preparation; there is no need to peel and core the apples at the beginning, since the food mill separates these from the flesh later to leave a purée with some texture in it. to leave a purée with some texture in it. As is often the case, when there are apples available, there is usually an abundant supply, and this is another great way of finding a use for an apple glut. Windfalls will do the job nicely, as this recipe doesn’t call for perfect specimens.
MAKES: about 4 cups
- 1½ pints black currants
- 1 pound apples, cut into large chunks
- 2 cups warmed sugar
- Strip the black currants from their stalks by running the tines of a fork over the stems.
- Place all the fruit together in a pan with 3 tablespoons water (just enough to keep the fruit from catching on the bottom of the pan). Simmer gently until the fruit is soft, the juices flow, and the apples are fluffy. Remove from the heat and leave until cool enough to handle.
- Press the fruit mixture through the fine disk of a food mill, or a sieve, into a bowl. Measure the purée, then pour it into a preserving pan and add an equal volume of warmed sugar. Stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point . Skim if necessary.
- Pour the marmalade into hot, sterilized jars and seal.