Blackcurrant Jam, made from blackcurrants grown at High Blean B&B, Bainbridge

Blackcurrants at High Blean B&B Bainbridge

Juicy blackcurrants on the bush.

 

We have an abundance of plump juicy ripe blackcurrants this year, so we have been making jam, coolies and toppings for cheese cake, even tried a syrup to add to milk for milk shakes.

 

 

So here is a recipe to take the blackcurrant from the bush to the jar in just under an hour.

1 kg Blackcurrants, rinsed of debris, spiders etc and de-stalked. Don’t worry about the remnants of the flower.

1.25 kg Granulated sugar.

1 pint of water.

Knob of butter.

7 – ½lb jam jars, remember that the H&S police only allow the use of recycled jam jars for personal use.

Blackcurrant Jam being made at High Blean B&B Bainbridge

Jam in the pan with foil wings.

Start by placing the blackcurrants into a large pan, I use a Le Creuset. Use a pan that is larger than you think you will need and this will allow the jam to boil without coming over the top of the pan. If you have a jam pan ideal. Unfortunately, ours is brass and does not work on the induction hot plate that I like to use to cook jam, as this device  boils the jam very vigorously. I also cover the sides with foil, to stop spots of jam splattering on the surrounding work surfaces. Don’t worry,  the foil is not wasted I can put it on my head later to stop the voices and alien control rays!

To this add the pint of water and simmer on a low heat for about 30 minuets to soften and cook the fruit.

While the fruit is cooking put the jars and lids into the oven at around 60°c to sterilise them and put the sugar in the oven to warm.

When the fruit is cooked add the warm sugar and leave on the same low heat for a further 15 minutes and stir occasionally until all the sugar is dissolved.

Place a couple of small saucers in the fridge for testing the set  later and then set the pan of fruit to boil. Once the boil is achieved, maintain a vigour boil for 10 minutes.

Test the set by taking one of your saucers out of the fridge and spooning a teaspoon of the boiling jam onto the plate. Let it cool and then push a finger onto and along the plate and into the jam. If a skin forms and  wrinkles the jam has reached setting point, take it off the heat. If not, boil for a further 5 minuets and repeat the test.

Once the jam has reached setting point take it off the heat and stir in the knob of butter. This helps put a gloss on the jam and floats any scum off.

Finished jars of blackcurrant jam made at High Blean B&B Bainbridge.

Not very far from currant to jar.

Take the jars from the oven and wait about 5 minutes for the jam to cool from boiling. Portion into the warm jars and seal with the lids.

This recipe will make just shy of seven ½lb jars of jam.

 

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