Recipe of Any-night-of-the-week Blackcurrant Jam

Blackcurrant Jam
Blackcurrant Jam

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, blackcurrant jam. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Just looking for black currant jam recipes and came across your article. I just want to correct you that the British dried currants are not black currants they are in fact grapes and often called Zante currants here.

To get started with this recipe, we have to first prepare a few components. You can cook blackcurrant jam using 3 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Blackcurrant Jam:
  1. Get 2 lbs blackcurrants
  2. Get 2 lbs sugar
  3. Get 1 pint water
Instructions to make Blackcurrant Jam:
  1. Destalk and wash blackcurrants.
  2. Add them to a pan with 1 pint of water and simmer.
  3. Add the sugar to the pan and simmer gently until it is all dissolved. (Check on the back of a wooden spoon that there are no granules left before bringing to the boil.)
  4. Once sugar is dissolved bring to a rolling boil for 15 mins. Place your clean empty jars (not lids) on a tray in the oven to warm.
  5. Remove the pan from the heat and check if the jam's setting by pouring a small amount on a chilled plate; once cool push the jam with your finger and if it 'wrinkles' it is ready, if not boil again and re check. Once ready remove from heat and allow to cool for 15 minutes. (When using less sugar the set may not be as obvious, so after 25 minutes its ready.)
  6. Remove heated jars from the oven. Add the jam right to the top. Add a wax circle and close the lid. Label and store.
  7. Enjoy.
  8. Mrs Blackbird sneaking under my chair while de-stalking to steal a few blackcurrants…. sorry not your year…

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Spiced blackcurrant jam: Infuse a cinnamon stick and star anise in with the boiling jam. Just looking for black currant jam recipes and came across your article. As a Brit I was brought up on black currant jam and many other forms of black currant even the famous cordial. I just want to correct you that the British dried currants are not black currants they are in fact grapes and often called Zante currants here. Blackcurrant jam has a warm spicy flavor that's unique to these deeply colored fruits. The fruits have enough pectin that they don't require any added pectin, but they will require a good bit of sugar to balance their astringency. For sweet fruits, I always reduce the sugar by half or more, but blackcurrants don't make a good low sugar. Blackcurrant jam is one of the easiest jams to make, as the skin of blackcurrants is so high in pectin that you don't have to add any extra and will always set if you use the ingredients and method described below. Delicious served with fresh crusty bread and butter. Plus it comes with a glorious taste and smell that is reminiscent of long-gone. Galloway Lodge Preserves cooks each small batch of their Blackcurrant Jam very slowly over an open flame to allow the fruit to caramelize with the sugar for a rich home-made taste. Nothing but Blackcurrants and Sugar and simply wonderful! I've heard that some folks heat this jam with a little whisky and serve it over their haggis - but I haven't tried that yet. Packed with flavor, it is great. Black currant jam and jelly is also very Swedish. My Aunt Helmi has a big yard full of red,black and white currant bushes. She makes the most fabulous drink concentrates as well as jams. Black Currant Jelly is traditionally used as a condiment served with roast beef however. Or try this blackcurrant jam from BBC Good Food. The smell of sweet berries cooking over a stove could be therapeutic in itself.

So that is going to wrap this up with this special food blackcurrant jam recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!