Blackcurrant Jam
August 18th, 2008 by Scott |
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Fresh from reading “River Cottage: Preserves” I headed out inspired into my garden this week to harvest what little fruit I had left on my 3 blackcurrant bushes ready to turn into Jam. I’m probably a little late in the season but lucky (or not) for me I had enough for one solitary jar – so in amidst my wife laughing at my feeble crop I set to work in the kitchen.
And I have a confession to make. Although blackcurrant jam is by far one of the easiest to make, mine was cooked for too long – I watched the Olympics a little too much at the neglect of the bubbling saucepan. It’s still delicious but perhaps little too thick for spreading and hence will go well dolloped into a bowl of hot oats for breakfast…
Follow the recipe and remember to check for setting point (unlike me) and all will go well, I promise!
Blackcurrant Jam Recipe – Ingredients
- 1kg blackcurrants (stalks removed)
- 1kg caster sugar
- 120ml water
Blackcurrant Jam Recipe – Method
- Bring the water and sugar to the boil and simmer for 5 minutes to create a syrup
- Add the blackcurrants and bring back to the boil; leave for another 10 minutes
- If you have a thermostat, check the temperature; 105 degrees is perfect for setting point. If not then pour a teaspoon of jam onto a cold plate. If it is jelly like it’s ready – the jam thickens on cooling.
- Pour into sterilised jars and keep for absolutely ages unopened and a few weeks when open (in the fridge).
Enjoy this however you like!
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Filed under: Fruit & Veg, Sweet.
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If the jam is a little bit too thick, why not use it to fill mini-phyllo cups, top with a bit of fresh fruit or creme fraiche, and have a lovely dessert?
I too had been watching way too much Olympics coverage. Thank goodness is over and I can get my life back!
I love the colour of that jam. It looks so luxurious. Maybe you could thin it down with a bit of fresh blackcurrant puree? (If there’s any left!)
Lydia (The Perfect Pantry): Too many ideas for too little jam. Its now all gone!
Y: Thinning it down would have worked, I guess…If I hadn’t got impatient and munched it down with a spoon within the first week. Oops!
WOW. that photo of the blackcurrants is simply stunning!!!
Thanks Jaden. I’ve been having a few tips from a certain food blogger and while I’m nowhere near her standards (wink) I’m still getting a little better, I think!
Wonderful photos, and lucky you to have blackcurrants in your garden! The jam looks dead easy, even for a jam novice like me
Jeanne: Not so lucky, I only get a handful or so each year
[...] Blackcurrant Jam [...]
i am collecting black currant recipes and am wondering if this recipe would be successful with frozen black currants or even dried??
Frozen would work; the texture might come out a little softer is all. I’m not so sure what would happen with dried so can only suggest to try it and let me know?
Thick or not, homemade jam is divine. i bet you will find a zillion uses, if it lasts that long. i made strawberry preserve yesterday, but not from my garden.. lucky you.
It’s still lasting. I’m all full up of blackcurrants but still feel the need to eat more, instead of doing the sensible thing and leaving some till later in the year!
For years, I have had very little fruit on my blackcurrant bushes, and the blackbirds had most of that. This spring I heaped cow manure round the plants and now I have had so much fruit I hardly know what to do with it! I have eaten and given away loads, frozen masses and am now about to try this unusual recipe. Thanks for this!
For some reason I had loads more blackcurrants this year despite not doing anything different with the bushes. That’s not a bad thing, though!
All the recipes i has researched on the internet say you should add the sugar after the fruit has softened, could this be the reason it set too hard? I have just made 14 jars of blackcurrant jam with fruit i purchased this morning from my local farm shop, they were freshly picked. Only thing is my recipe said 6 pounds of sugar to 4 pounds of fruit, too much i thought ,so reduced the quota of sugar. Its very satisfying labelling up the jars isn’t it?
Alli,
After this years jam making, I agree with you. Adding the sugar later in the process stops the skins from becoming tough and chewy. I’ll tweak the recipe above accordingly, thanks!
[...] can feel a few recipe posts for the blog brewing. My blackcurrant jam turned out much better than last year (adding the sugar later was the key), and I have a pork bolognese recipe I just need to share with [...]
Thanks scott,
I have used river cottage jam recipes before and they are excellent and simple, I have been looking for a good blackcurrent and also a blackberry recipe for some time so I am gald you posted.
The river cottage book you have is that actually called “River Cottage: Preserves”?
Thanks again
You’re right about the book title. Sorry for the confusion.