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
BLACK CURRANT JAM
Enjoy this black currant jam spread on bread, scones, muffins, pancakes, waffles, tarts, cakes, ice cream and more! It's also delicious on grilled meats or added to your barbecue sauce!
Provided by Kimberly Killebrew
Categories condiment
Time 55m
Number Of Ingredients 4
Steps:
- Place the black currants in a medium stock pot along with the water. Bring to a boil then simmer for about 10 minutes until the berries are softened. Add the sugar and lemon juice and simmer until the temperature registers 220 degrees F. (I use an instant read thermometer.)
- If you're going to use the jam within a few months, pour the jam into sterilized jars and once cool store in the fridge.For long-term storage you can use the water bath canning method: Ladle the hot jam into sterilized jars, wipe the rims of the jars and screw on the lids. Process the jars in a water bath canner (5 minutes for half pints, 10 minutes for pints and quarts). Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rims and storing them in a dark cool place to store. Makes about 3 pints.
Nutrition Facts : ServingSize 1 g, Calories 35 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 8 g
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
BOTTLED BLACK CURRANTS
Steps:
- Put the sugar into a pan with 2 1/2 cups of water and heat gently to dissolve, then boil for 1 minute to make a syrup.
- Prepare the black currants by removing any twiggy stems and rinsing the fruit if necessary. Pack the currants as tightly as possible, but without crushing, into warm, sterilized jars (see p. 152). If using verbena or geranium leaves, layer 2 or 3 among the little purple-black fruits as you go.
- Cover the packed fruit with the hot syrup (140°F), filling the jars to the brim. Fasten with screw-bands or clips. If using screw-bands, remember to tighten them and then release by a quarter of a turn (see p. 156). Place a folded tea towel in the bottom of a large pan (which must be deeper than your jars are tall). Fill the pan with warm water (100°F), then submerge the jars completely.
- Clip a candy thermometer to the side of the pan. Bring the water slowly to the simmering point (190°F) over 25 minutes, then maintain this temperature for just 2 minutes.
- Lift the jars out and place on a wooden surface or a folded tea towel. Tighten screw-bands. Leave undisturbed for 24 hours. To check that they are properly sealed, remove the clips or screw-bands and lift the jars by their lids (see p. 158). Store in a cool, dark place. Use within 1 year.
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