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Blackcurrants are naturally high in pectin which is the agent required to make the jam set. Bring to a rolling boil and boil for 10 minutes, then test for a set. If you have made jam before, please excuse my attention to all the fiddly details. You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar. If I have just a little jam left in the pan - but not enough to fill a  jar - I spoon it onto the saucer I used to test for a set. 3. Asked on 10 Sep 2016 by Eliza51 I want to make Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants, shall I use the same amount of water? Preserves by Joanna Farrow and Jams and Chutneys:Preserving the Harvest by Thane Prince have good introductory chapters, illustrated with photographs, so that you can see what to expect. As soon as the sugar has dissolved, turn the heat up as high as it will go and boil the jam rapidly for 10 minutes. Hope this helps.

I just need a reliable recipe. When fruit is broken down and skins are tender add the warmed sugar and stir until dissolved, do not let it boil until sugar has dissolved. Hi. 0.125 - built, managed and maintained by Jason White. This recipe comes from my battered old copy of Delia Smith's Complete Cookery Course, circa 1985. Any scum remaining can be removed with a slotted spoon but be careful only to remove the scum and not a lot of jam along with it. 7. Jam – A Family Tradition 5. Leave to stand for 30 minutes, then you can either sieve them directly back into the bowl or, to make the sieving easier, process them first, then sieve into the bowl. Leave the mixture on a low heat for 15 minutes or so, stirring occasionally, until the sugar has dissolved completely. thanks for your enquiry and good luck let me know how you get on. Once the blackcurrants are simmering gently, tip the sugar into an ovenproof container - I use a large roasting tin - and put it in the oven for 10 minutes or so until the fruit is tender.

We were all beginners once and these are the things I wish someone had initially shared with me! Wipe the jars. If a crinkly skin has formed, it's set. This recipe comes from my battered old copy of Delia Smith's Complete Cookery Course, circa 1985.

Taste to check that you have added enough sugar, then pour into a jug and chill until you’re ready to serve. Then screw on the lid immediately. https://www.allotment-garden.org/recipe/141/blackcurrant-jam-recipe Inspiration - Things to Make your Heart Sing! 2. 9. The Frugal Life – with Piper Terrett | Essex girl on a budget. However, if you are a novice, it's best to read up on the basics of jam making before starting. Continue to boil for another 2 …

1. 10. Either put outer lids on while jam is hot or when it is quite cold,NEVER in between. Of all the little sparkly jewels that appear in the height of summer (their season being from June to August), blackcurrants are the richest, with a strong flavour and sharpness that can stand up to sugar. Home made blackcurrant jam. A jam funnel is useful for filling the hot jars to prevent the jam dribbling down the jar sides. When you leave the comforts of your parents� home-cooking, you definitely underestimate the amount of ingredients that go into a meal and how expensive it can be... keep reading, Content Copyright © MyDish 2018 - ver Then remove it from the heat, spoon a little onto one of your cooled plates, and when it's cool push the jam with your little finger. Wipe the jars. I first tried it 18 years ago, it worked wonderfully and so I've never had cause to try another version. If you are using jars with the safety tops you will hear the lids 'pop' as the jam starts to cool, forming a really tight seal. (For some strange reason, the bits of leaf, grass seed, etc are easier to extract while the fruit is dry!). Then pre-heat the oven to Gas Mark 3 (or equivalent). Leave to stand for 30 minutes, then you can either sieve them … Wash fruit in plenty of cold water.Strain in a colander. If you check the back of your wooden spoon there should be no sugar crystals remaining, nor any gritty bits scratching on the bottom of the pan as you stir. If you like their gutsy, in-your-face flavour, there’s a French company, St Dalfour, that makes a range of jams without sugar, using only concentrated fruit juices – its blackcurrant jam, packed with fruit, is the best I’ve ever tasted. Ignore any scum while the jam is boiling, but as soon as it's set, add a little knob of butter and stir well to get rid of most of it. (Tip: sugar crystals can be washed off the sides of the pan using a pastry brush and a little water). Bring to the boil and boil rapidly until setting point is reached.

I first tried it 18 years ago, it worked wonderfully and so I've never had cause to try another version. 2. They will be very hot when you take them out and I handle mine first with oven gloves and then with a thick, damp dishcloth, folded over a few times. Put fruit in preserving pan with water. Put a couple of saucers into the freezer or the ice making compartment of your fridge. It helps to loosen the lids prior to putting them in the oven so that you don't burn your fingers trying to unscrew them when they're hot! Cold jars would crack when the hot jam was put into them and heating them up also keeps them sterile and reduces the chances of mould spoiling the finished jam. 3.

6. Though - ideally -  you want as much whole fruit in your jam as possible, you do not want it to have the consistency of little bullets! How much is required? When the fruit is cooked, add the hot sugar to the jam pan and stir gently to incorporate. (This may take only 1/4 of an hour.

In a classic summer pudding like this wonderful looking example from Delia Smith. Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Do this at the beginning and they will be nice and cold for when you need them later.

The jam can settle while the jars warm up for 10 minutes. Blackcurrants make an excellent purée – for six people just take 8 oz (225 g) of currants and 3 oz (75 g) of caster sugar.

Meanwhile put sugar into a bowl and warm it in a very cool oven gas 1/4,225f,110c. First remove the stalks from the currants, then sprinkle them with the sugar in a bowl. Good bread, creamy butter and superlative jam makes, for my money, one of the simplest yet most luxurious snacks ever invented. 7.

It's very important that no sugar crystals are left or the finished jam will go sugary. I have found, though, that using frozen fruit cuts down on the time the blackcurrants take to soften. It's very important that the fruit is soft before adding the sugar, as they will not soften further once the sugar is added.

There is no sugar in the ingredients. First remove the stalks from the currants, then sprinkle them with the sugar in a bowl. Once the currants are soft enough they will squash easily with a wooden spoon against the side of the pan. Spread it on scones, cakes or freshly-baked bread and await the applause!

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