Blackcurrant JamJump to Recipe Print Recipe
If you follow me on social media or subscribe to my weekly newsletter or are a regular reader of Recipes Made Easy, then you will probably know that I have a small inner city allotment. As it’s just a small plot I concentrate on growing soft fruit and right now all my hard work is paying dividends in the form of lots of summer berries. The allotments are surrounded by houses and have a very mild micro climate (we do not often get frosts) so everything tends to be a little early. This means that I am already making lots of lovely dishes from the berries such as my raspberry and hazelnut crumble cake and raspberry mousse.
I have made my own jam for many years, and it’s time for this years batch. Its really not very difficult and the flavour is so good. In the past whenever I have got a bargain bag of fruit out comes my large stock pot. Strangely enough I have never got around to buying a preserving pan. Last year I had enough whitecurrants to make whitecurrant jam. It was the first year I have made jam from home grown fruit and it is very satisfying to make.
An abundance of berries
It would appear I am not alone in having a good crop of berries this year. I have received quite a few comments here and on instagram and facebook, saying how this year is proving to be a great year for soft fruits. But even if you do not grow your own, the chances are you are likely to see lots of soft fruits in the markets or available from road sides or pick your own. So look out for them.
I am on my 3rd summer season with my allotment and for the first year my blackcurrant bush has produced enough fruit to make jam. It is an easy jam to make as all your need are blackcurrants water and sugar.
An easy to make jam with a delicious tangy flavour.
Makes enough for about 4 x 450g(1lb) jars
- 1 kg blackcurrants (2¼lb)
- 750 ml water 1½pt (3 cups)
- 1½ kg granulated sugar (3lb/6¾ cups)
Wash the blackcurrants and remove them from the stems. Place into a preserving pan or very large saucepan. Add the water, bring to a simmer and cook for about 10 minutes until the blackcurrants are soft.
Add the sugar and cook over a low heat stirring until the sugar has dissolved.
Bring to a rolling boil and boil for 10 minutes, then test for a set. Continue to boil for another 2 minutes before retesting and repeat if necessary until setting point is reached. If you have a thermometer the mixture should reach 105℃/220°F.
Pour into hot sterilised jars and cover. Label when cool.
Place a couple of sauces into the fridge before starting, ready for testing the jam for setting point or use a thermometer.
For hints and tips check out How to sterilise jars, test for set, pot and seal jars when making jams and preserves.
Nutrition information is calculated based on this jam making 4 x 450g (1lb) jars and each serving being 25g (1oz)
I am linking this up to #CookBlogShare hosted this week at Easy Peasy Foodie