The UK is famed for it's preserves and this Blackcurrant Jam is one of the nations favourites. Our recipe uses a specialist preserving pan to cook down the blackcurrants and preserving sugared to sweeten the jam. If you have a large quantity of blackcurrants this jam recipe is the best way to use them up. There are only so many blackcurrant pies you can make in one summer!
3 ingredients5 steps
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Method
Step 1
String the blackcurrants by running a fork down the stem to remove the berries.
Ingredients for this step
Blackcurrants(2kg)
Step 2
Place the blackcurrants in preserving pan with 1.5litres cold water, bring up to the boil, then simmer gently until the currants are tender and the mixture has reduced considerably. As the pulp becomes thick, stir it frequently to prevent burning.
Ingredients for this step
Water (cold)(100ml)
Step 3
Add the sugar, stir until dissolved then bring back to the boil. Boil hard for 5 minutes then test for setting point.
Ingredients for this step
Silver Spoon Preserving Sugar(3kg)
Step 4
To test for setting point, place 2-3 saucers in the freezer. Pour 1 tsp jam on the saucer and chill in the fridge for 5 mins, the jam should be thick and wrinkle if the setting point has been reached. If thin, return to the heat. Always remove the jam from the heat while testing the set or you may over cook the jam and it will set too hard.
Step 5
Pour the jam into approx 10 500g /lb clean sterilized jam jars, Fill right to the top then cover with waxed jam pot covers and cellophane, or sterilised lids. To sterlise jars, wash well in hot soapy water, rinse, then heat in a warm oven for 10 mins.
Ingredients
MetricImperial
For The Jam
2kgBlackcurrants
3kgSilver Spoon Preserving Sugar
100mlWater (cold)
Utensils
Fork
Large preserving pan
Sterilised jars and lids
Nutritional information per 20g serving
Energy 66cal
Fat 0g
of which Saturates 0g
Carbohydrates 16g
of which Sugars 16g
Protein 0g
Salt 0g
2 Baker Ratings
Too much water!
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I used this recipe last night, but do think the amount of water recomended 1 and a half litres is too much, it seemed to take for ages to simmer down and still remained perhaps too liquid overnight result was unset jam. Maybe use advice from other recipes and just cover fruit with water in the pan when boiling up jam.
