Blackcurrant Jam Recipe Mary Berry
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
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.
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- 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.
- 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.
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