BLACK CURRANT JAM
Savour the flavour of summer with this easy Black Currant Jam. Fresh black currants, sugar and pectin are cooked briefly for scrumptious homemade jam.
Provided by 1820farm
Categories Berries
Time 45m
Yield 8 1 8 oz jars
Number Of Ingredients 4
Steps:
- Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
- Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top.
- Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.
Nutrition Facts : Calories 744.5, Fat 0.3, Sodium 17.8, Carbohydrate 192.2, Fiber 0.6, Sugar 174.7, Protein 1
BLACKCURRANT JAM
Make a pot of our stunning, seasonal blackcurrant jam and make the most of these beautiful berries. We love this sweet treat spread on freshly baked bread
Provided by Barney Desmazery
Time 1h
Yield Makes 3 x 250ml jars
Number Of Ingredients 3
Steps:
- If you don't have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.
- You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. 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.
- Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don't own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam - if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.
- Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.5 grams fiber, Protein 0.1 grams protein
BEST EVER BLACK CURRANT JAM
Steps:
- Add the black currants to a deep pot along with the sugar and lemon juice.
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- Use a potato masher to mash the currants until they begin to fall apart.
- When the mixture begins to boil, continue to stir every 30 seconds or so.
- Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
- Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 210 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
- Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into 2 mason jars. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
- Add the lids to the jars and allow to cool at room temperature until completely cool.
- Store in the fridge and enjoy!
Nutrition Facts : ServingSize 1 jar, Carbohydrate 185 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 150 g, Calories 723 kcal
BLACKCURRANT JAM
This easy blackcurrant jam recipe uses the whole fruit for a tart, rich preserve that sets well. It's excellent on crisp toasted rye bread, or spooned onto porridge in the morning. You'll need a sugar thermometer for this recipe.
Provided by Dan Lepard
Categories Other
Yield Makes about 450ml/16fl oz (1-2 jam jars)
Number Of Ingredients 3
Steps:
- Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.
- Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer.
- Leave to cool for a few minutes then pour into hot, clean jars and seal immediately.
PEAR AND BLACK CURRANT JAM CRUMBLE
This delicious recipe is from Canadian chef Christine Cushing. You may substitute 3 tablespoons of rolled oats for half of the flour if you like things crunchier.
Provided by Irmgard
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 9" x 9" baking dish. (If making for company, use four 6 ounce ramekins for a more elegant presentation.).
- In a large bowl, combine the pears, black currant jam and 2 tablespoons butter.
- Toss to blend.
- In a separate bowl, mix the flour, brown sugar, cinnamon and nutmeg together.
- Using the tip of your fingers or a pastry blender, cut the 3 tablespoons of butter into the flour mixture until the mixture resembles coarse meal.
- Put the pear mixture into the baking dish.
- Sprinkle evenly with the topping mixture.
- Bake until bubbly and golden, about 30 minutes.
Nutrition Facts : Calories 304.4, Fat 14.7, SaturatedFat 9.2, Cholesterol 38.2, Sodium 108.2, Carbohydrate 44.6, Fiber 5.6, Sugar 26.3, Protein 2
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