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