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!
Recipe: Blackcurrant Jam
Summary: This jam is so good you’ll be eating it with a spoon!
- 1kg blackcurrants (stalks removed)
- 1kg caster sugar
- 120ml water
- 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).
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)