BLACKCURRANT JAM RECIPE - BBC GOOD FOOD
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
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
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, CarbohydrateContent 8 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 0.5 grams fiber, ProteinContent 0.1 grams protein
VERY-BERRY OAT CRUMBLE RECIPE - BBC GOOD FOOD
This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants
Provided by Cassie Best
Categories Dessert
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
- Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
- When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.
Nutrition Facts : Calories 369 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
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VERY-BERRY OAT CRUMBLE RECIPE - BBC GOOD FOOD
This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert
Cuisine British
Calories 369 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert
Cuisine British
Calories 369 calories per serving
- When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.
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