Comments on: Blackcurrant Jam http://www.realepicurean.com/2008/08/blackcurrant-jam/ Recipes, Cooking and Food Fri, 19 Feb 2010 13:25:08 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: scott http://www.realepicurean.com/2008/08/blackcurrant-jam/comment-page-1/#comment-25750 scott Tue, 25 Aug 2009 22:44:39 +0000 http://www.realepicurean.com/?p=347#comment-25750 You're right about the book title. Sorry for the confusion. You’re right about the book title. Sorry for the confusion.

]]> By: Mike http://www.realepicurean.com/2008/08/blackcurrant-jam/comment-page-1/#comment-25649 Mike Fri, 07 Aug 2009 09:57:15 +0000 http://www.realepicurean.com/?p=347#comment-25649 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 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

]]> By: scott http://www.realepicurean.com/2008/08/blackcurrant-jam/comment-page-1/#comment-25593 scott Sun, 26 Jul 2009 11:03:11 +0000 http://www.realepicurean.com/?p=347#comment-25593 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! 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!

]]> By: scott http://www.realepicurean.com/2008/08/blackcurrant-jam/comment-page-1/#comment-25592 scott Sun, 26 Jul 2009 11:02:23 +0000 http://www.realepicurean.com/?p=347#comment-25592 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! 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!

]]> By: scott http://www.realepicurean.com/2008/08/blackcurrant-jam/comment-page-1/#comment-25591 scott Sun, 26 Jul 2009 11:01:44 +0000 http://www.realepicurean.com/?p=347#comment-25591 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! 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!

]]> By: Still here; still too busy! | RealEpicurean.com http://www.realepicurean.com/2008/08/blackcurrant-jam/comment-page-1/#comment-25567 Still here; still too busy! | RealEpicurean.com Thu, 23 Jul 2009 20:41:25 +0000 http://www.realepicurean.com/?p=347#comment-25567 [...] 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 [...] [...] 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 [...]

]]> By: Alli http://www.realepicurean.com/2008/08/blackcurrant-jam/comment-page-1/#comment-25564 Alli Thu, 23 Jul 2009 15:12:21 +0000 http://www.realepicurean.com/?p=347#comment-25564 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? 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?

]]> By: Jonquil http://www.realepicurean.com/2008/08/blackcurrant-jam/comment-page-1/#comment-25557 Jonquil Mon, 20 Jul 2009 13:27:46 +0000 http://www.realepicurean.com/?p=347#comment-25557 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 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!

]]> By: Soma http://www.realepicurean.com/2008/08/blackcurrant-jam/comment-page-1/#comment-25509 Soma Mon, 29 Jun 2009 22:35:51 +0000 http://www.realepicurean.com/?p=347#comment-25509 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. 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.

]]> By: scott http://www.realepicurean.com/2008/08/blackcurrant-jam/comment-page-1/#comment-23992 scott Thu, 22 Jan 2009 07:47:34 +0000 http://www.realepicurean.com/?p=347#comment-23992 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? 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?

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