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

1. Bring the water and sugar to the boil and simmer for 5 minutes to create a syrup
2. Add the blackcurrants and bring back to the boil; leave for another 10 minutes
3. 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.
4. Pour into sterilised jars and keep for absolutely ages unopened and a few weeks when open (in the fridge).

Enjoy this however you like!

This entry was posted on Monday, August 18th, 2008 at 12:09 am and is filed under recipes: Fruit & Veg, recipes: Sweet. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.