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What's in My Fridge?

Easy Blackcurrant Jam

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Method

1. Wash fruit in plenty of cold water.Strain in a colander.

2. Put fruit in preserving pan with water.

3. Bring to boil and simmer gently until skins are tender. Stir from time to time to stop fruit sticking.Contents of pan will be reduced considerably.

4. Meanwhile put sugar into a bowl and warm it in a very cool oven gas 1/4,225f,110c.

5. Prepare clean jars and put in coolest part of oven to warm.

6. When fruit is broken down and skins are tender add the warmed sugar and stir until dissolved, do not let it boil until sugar has dissolved. Bring to the boil and boil rapidly until setting point is reached.(This may take only 1/4 of an hour.

7. Remove scum from top of jam, with a metal spoon: Fill warmed jars to the brim.Put on waxed paper discs straight away, waxed side down.This seals the jars and protects them from the atmosphere. Wipe the jars. Either put outer lids on while jam is hot or when it is quite cold,NEVER in between. Label and store in a cool,dark,dry well ventilated place. Enjoy

Comments Add your comment

Unfortunately the pectin quality in blackberries is poor so I am not sure the same amounts of sugar would work with this recipe, however I do have a recipe for blackberry and apple jam which I will put on the website. thanks for your enquiry and good luck let me know how you get on

by Olivers Granny on Fri Jul 22 2011 reply to this comment
Hi, I wonder if you can tell me does this recipe work on any fruit? Just that we have fields of Blackberry bushes round by us and with all the rain we have been having I think we will get a bumper crop this year - I would love to use these wild Blackberries to make jam. I just need a reliable recipe.

by Anna1 on Thu Jul 21 2011 reply to this comment