Thursday, 14 July 2016

Blackcurrant Jam

So I made some lovely blackcurrant jam with the four and a half pounds that I picked from the garden. Blackcurrants are fiddly to pick but jam for the cost of the sugar and heat is well worth it ! In total I got seven and a half pounds of jam and half a jar for trying out !

This was too large a quantity for a small pan so the jam pan was brought out of the cupboard. It is important to make this jam slowly as once you add the sugar the skins on the blackcurrants will not soften any further.

1 pound of blackcurrants
1 pint of water
1 1/4 pounds of sugar

Soften the blackcurrants in the water until all the juice is out and the skins are floating on the top. I do this by leaving the pan on a low heat and going away to do something else.
Stir in the sugar, you don't need pectin as the blackcurrants contain plenty already. Again leave the pan on a low heat and gradually turn it up so that the sugar dissolves slowly and does not burn on the bottom of the pan. In the meantime you can sterilise your jars and lids and put a saucer in the fridge for the setting test.

Finally bring the pan to a rolling boil and leave it there for 5-10 minutes then test for the setting point by putting a teaspoon of jam on the cold saucer. If the skin on the jam wrinkles when you push it with your finger then setting point has been reached.

Bottle the  jam and leave to cool down before labelling ! Enjoy !

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