Blackcurrant jam recipes
Our top 3 of 3 Blackcurrant jam recipes
by claire4Viewed 4034 times
- 1. Put the cleaned fruit, the water and lemon rind and juice in the pan.
- 2. Simmer until the fruit is soft.
- 3. Stir in the sugar and boil rapidly until setting point is reached. This takes about 15 min
- 4. Remove from the heat, check the jam has set, pot, cover, and label.
- If the jam has not quite set boil again for about another 5 min
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- BLACKBERRY JAM
- 6lb blackberry
- ¼ water
- 1 Rind of lemon
- 6lb sugar
by StarsAndSeaViewed 848 times
- Wash and pick over the fruit, checking for any bugs and rotting fruits. Then chuck them in a large, heavy bottomed pan - make sure there is plenty of room in your pan (a preserving pan is not essential here), the fruit ought to only fill it to a third maximum. If you do not heed this advice, you will find as it is cooking it will spit and you will have a very messy cooker etc, and you may well get burnt by the sugary syrup!
- You should not need any further liquid, as the fruit will yield plenty. Slowly bring the fruit to a boil, and add the lemon juice. Turn down the heat and simmer for 15 minutes, stirring occasionally with a wooden spoon. Take care to pay attention to the fruit, as it is possible for it to catch on the bottom of the pan, and if it does the jam is ruined. Once you have boiled the fruit, while still simmering, add the sugar and stir until dissolved, once it has all dissolved turn the heat up high and create a rolling boil, skimming off any scum that may form - DO NOT STIR the jam now until it has finished - if you do it takes AGES to come to the right temperature, and I have found it can have a tendency to burn if stirred?! Put your jam thermometer in and wait for the temperature to reach 105c - NO MORE than this, remove from the heat immediately and decant into warm sterilized jars using a ladle and a jam funnel - careful the jam is VERY hot and sticky, it will burn badly. You will need about 5 jam jars - dependant upon the size, with a total capacity of 2kg. Voila!
Go and forage for some blackberries, you will need to look hard to find the very large, juicy variety - it may take a while longer, but the rewards will be worthwhile, in taste and the time taken to make the preserve also will be significantly shorter than if you use the smaller variety, which has less juice and a woodier core (in my humble opinion, making jam from these is NOT worth it. You can only make jelly, which means you need a far greater quantity of fruit to make the same volume of preserve, and straining them takes quite a while). If you have a little scum left of the top after the cooking process is complete, you can stir in a small knob of butter.. this will get rid of the scum completely, and the result is a lovely glossy jam!
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- 1.5kg Fat Blackberries
- 2 Lemons. juice only
- 1kg Granulated or Caster Sugar
Easy Blackcurrant Jam
by Olivers GrannyViewed 1025 times
- 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
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- 2lbs blackcurrants destalked
- 1 litre Water