Try them out! Black Currant Jam Last summer at about this time, I drove up to Rhinbeck to hang out with Julia and help her out with a jam demo she was hosting at the weekend farmer’s market . In a bowl, mix in the sugar and pour the mixture into the bread pan. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. You now have two options. VANILLA & BLACKCURRANT CHIA JAM . Her work has appeared on Yahoo, FT, The Times and CNN. Turn up the heat, then boil … This jam was just lovely! Fresh black currants, sugar and pectin are cooked briefly for scrumptious homemade jam. Take off the heat and skim off any froth with a slotted spoon. https://www.allotment-garden.org/recipe/141/blackcurrant-jam-recipe Just looking for black currant jam recipes and came across your article. If you don’t own a thermometer, test for setting point by spooning a little jam onto the cold saucer. Make a pot of our stunning, seasonal blackcurrant jam and make the most of these beautiful berries. Spiced blackcurrant jam: Infuse a cinnamon stick and star anise in with the boiling jam… Boil hard, uncovered, for 10 minutes. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. New! If you don’t have a cooking thermometer, put a saucer in the freezer. It's excellent on crisp toasted rye bread, or spooned with yoghurt onto porridge in the morning. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated. Remove before bottling. Make some homemade blackcurrant gin. Cool for 10-15 minutes. Here, I thought I’d share a few tips and the method I like to use for jamming frozen fruit. The UK is famed for it@s preserves and this Blackcurrant Jam is one of the nations favourites. I have 3 jams on the go right now, plain blackcurrant, this blackcurrant and … Method Put the blackcurrants and water into a preserving pan. Raise heat back up and bring to a full rolling boil, stirring often. Turn down the heat to low and add the sugar and lemon juice. In tarts and turnovers a filling of blackcurrants, sugar and chopped fresh mint is a revelation. This yielded me about 2 small jars of jam. The only problem with this recipe is it takes so much fruit to make even a small pot of jam. You’ll need a sugar thermometer for this recipe. After ten minutes, pour in the sugar. The Slow Cooker Blackcurrant Jam recipe out of our category marmalade! You can make some damned fine jam from frozen fruit. Even if you don’t have a sweet tooth, be careful about reducing the sugar in a blackcurrant jam recipe. Blackcurrant & cassis: Add 1 tbsp of cassis to the finished jam before bottling. She made a simple black currant jam that day. This recipe is an adaptation of the blackcurrant jam recipe from Vivien Lloyd’s First Preserves. Blackcurrant recipes Add the tart sweetness of blackcurrants to jams, cheesecakes and jellies with our collection of blackcurrant recipes. Be the first to review this recipe Recipe by Chef #961362 Savour the flavour of summer with this easy Black Currant Jam. Have a glut of blackcurrants? straining bag (optional - for making blackcurrant jelly) enough sterilised jam jars to hold your finished jam (this recipe makes 5 one-pound jars of jam, or up to 3 jars of jelly) Ingredients. In a nonreactive pot, bring the black currants and the water to a boil. How much jam does this recipe make? Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan. Qin Xie is a London based food, wine and travel journalist and trained chef. EatSmarter has over 80,000 healthy & delicious recipes online. Blackcurrant & lavender jam: Add 1 tsp of fresh or ½ tsp dried lavender flowers to the sugar and fruit pulp. If you have a large quantity of blackcurrants this jam recipe is the best way to use them up. My recipe makes just 2 x 250ml jars of blackcurrant chocolate and chilli jam. Stir over a low heat until the sugar has dissolved, then bring to a stead boil and let it boil for 10 … Continue to boil for another 2 … Leave to cool slightly. Suggestion: Try adding a spoonful of this blackcurrant jam to black tea to boost your immune system with a powerful dose of vitamin C. Stir until the sugar is dissolved. We love this sweet treat spread on freshly baked bread. Transfer hot jam into four 300ml sterilised jars, close lid tightly and pasteurise 10-15 minutes. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Place the blackcurrants and water into a large pan. Sterilise the jars you want to use. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Here are all my best tips for making your own no-pectin jam at home: Use sugar. I just … Now bring the pan to a boil and keep it on a high boil for five to ten minutes. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with … Showing 1-10 of 10 recipes Jam made from frozen fruit will taste infinitely fresher and more delicious than a six- or seven-month-old jam even if it is made in peak season. Simply double up the recipe to make more. As a Brit I was brought up on black currant jam and many other forms of black currant even the famous cordial. Blackcurrant & lavender jam: Add 1 tsp of fresh or ½ tsp dried lavender flowers to the sugar and fruit pulp. ), but even if you use high pectin fruit like berries or Black ... Use an instant-read thermometer. Stir it in and keep stirring for 5 to 10 minutes until the sugar has all dissolved. Most recipes say to simmer the blackcurrants with sugar for about 30-45 minutes, until the jam … Good Food DealGet 40% off when you adopt a Pomora olive tree. Stir gently to distribute the fruit, then ladle into sterilised jars. Typically made with blackcurrant Add the sugar and stir over low heat until the sugar has dissolved. Blackcurrant & elderflower jam: Add 2 tbsp of elderflower cordial to the fruit pulp and sugar. Read about our approach to external linking. If desired, add a teaspoon of butter (not margarine) to curtail foaming. Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Then you will love this jam recipe as it is absolutely perfectly balanced between sweet and sour taste. This easy recipe uses the whole fruit for a tart, rich preserve that sets well. I know, I know, everyone’s on the I-hate-sugar bandwagon (including us! 2 lb fresh blackcurrants, washed and de-stalked; 2 1/2 lb sugar; 1 pint of water; knob of butter (about half a teaspoon) (optional) When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Raspberry Jam Recipe: Ingredients: 4 cups (1 1/2 pounds) (about 4 half pints fresh) raspberries; 2 cups granulated sugar; 1 Tbsp low sugar or no sugar pectin (optional) Directions: Mash the fruit with a potato masher or in a food processor. Bring to a rolling boil and boil for 10 minutes, then test for a set. Blackcurrant jelly has a full of the unique flavor of fresh summer blackcurrants but without all the pulp of a traditional blackcurrant jam. If you prefer your jam chunky and seeded, leave the pulp as it is. I loved it so much that first time I made it that it has disappeared literally in three days. This blackcurrant jam … After a couple of minutes gently push your finger through the jam – if the surface wrinkles, it's ready. Keeps for 6 months in a cool dry cupboard. Start with 3/4 the amount it calls for and try it before you make a bitter batch of under sweetened jam. I used the recipe from one of the Ministry of Foods 'Jams and Jellies' leaflets (see below) substituting elderberries for blackcurrants (as I had a couple of bags in my freezer). Boil gently until fruit is soft. Prep: 10 min › Cook: 2 hr › Ready in: 2 hr 10 min Wash the blackcurrants and remove as many of the stems as possible, as these will add bitterness to the flavour of the... Add … Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming. Put the blackcurrants into a large saucepan with 600ml water and bring to the boil Qin Xie. Discover BBC Good Food's favourite seasonal blackcurrant recipes and create delicious treats, including cordials, summer puddings, pies and jams. Once it has all dissolved you can start the final stage of the process of making your blackcurrant jam. It will stain, and if you touch it you will get burnt. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer. All quantities and full instructions can be found in the recipe card at the bottom of the page. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Bring the Blackcurrant Jam to a … Stir and press on them gently so they release their juices. Add Chelsea White Sugar. Of all the little sparkly jewels that appear in the height of summer (their season being from June to August), blackcurrants are the richest, with a strong flavour and sharpness that can stand up to sugar. There are only so many blackcurrant pies you can make in one summer! *. So. Cook until soft. Yes. Our recipe uses a specialist preserving pan to cook down the blackcurrants and preserving sugared to sweeten the jam. Please do be careful when the jam is hot. Do you find store bought jam too sweet and lacking fruit flavour ? This recipe only requires fresh blackcurrants and sugar, … I had two redcurrant bushes, and one blackcurrant. Spiced blackcurrant jam: Infuse a cinnamon stick and star anise in with the boiling jam. Reduce the … Remove from heat, test for jam stage. Serving ideas. Blackcurrant & cassis: Add 1 tbsp of cassis to the finished jam before bottling. 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