BLACKCURRANT JAM RECIPES

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BLACKCURRANT JAM RECIPE | BBC GOOD FOOD



Blackcurrant jam recipe | BBC Good Food image

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

600g blackcurrants , stripped off the stalks
about 400g white caster sugar or granulated sugar
juice of ½ a lemon

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

BLACK CURRANT JAM RECIPE - FOOD.COM



Black Currant Jam Recipe - Food.com image

Savour the flavour of summer with this easy Black Currant Jam. Fresh black currants, sugar and pectin are cooked briefly for scrumptious homemade jam.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 1 8 oz jars

Number Of Ingredients 4

5 cups stemmed fully ripe black currants (about 2 qt.)
1/2 cup water
7 cups sugar
1 (57 g) box Certo, pectin crystals

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, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 17.8, CarbohydrateContent 192.2, FiberContent 0.6, SugarContent 174.7, ProteinContent 1

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