Watch it carefully at this stage, and stir frequently to prevent boil overs. If the jam needs to be stored for several months or is to be sold or given away as gifts, then it must be transferred to sterilized Mason jars with new lids to be processed in a bath of boiling water for 10 minutes. You do such an amazing job of providing step-by-step instructions and photos! Easy to make blackcurrant jam is made from just 2 ingredients sugar and blackcurrants with no added pectin, In these cases, a helpful technique that may be applied to berries and a variety of other fruits, is to freeze in airtight bags until the weather cools down. ( Log Out /  If it does not wrinkle, lick your yummy jam-covered finger and cool the plate again. Thank you, and thank you for hosting, Helen! However, if you already have a label design in mind and you have a reliable printer at home or in the office, you may be comfortable ordering our blank canning labels and printing your customized labels at home. This Jam came out of nowhere. Process the jars in a water bath canner (5 minutes for … 46. A small punnet of blackberries is hugely expensive to buy from the supermarket. Black currants are great for jam-making and they thicken and jell beautifully. Your email address will not be published. I don’t grow it because I am afraid my dog might get poisoned. My favourite part is giving the jars to friends and family with complete confidence, knowing the whole process from bush to jar. Method. Blackberries here are the dark ones with many drupelets that look like raspberries; currants (black, red and white) are little balls. If you order printed canning labels from SheetLabels.com, we can help you to design, create, and print the perfect canning labels for your brand. ( Log Out /  Measure 9 cups (2250 ml) into a stainless steel saucepan. 2 ½ cups granulated sugar For the jam to set, the gel point (around 220°F, or 105°C, at sea level) must be reached; this is slightly above the boiling point of water, so that means that the mix needs to cook until enough water has either bonded with sugar molecules or evaporated, for the temperature to go above its boiling point (check the Serious Eats Jam 101 for full explanation of the process). If all of your jars have sealed they can b… I have found that it is not a good idea to cook extremely large batches of fruit, because the cooking times become too long, and the temperature will often not rise enough to reach the gel point. After cooking and stirring for another 5 minutes, the hot mix looks runny (photo below, centre), but when the cold spoon test is done, the mix adhered and formed a thick layer on the test spoon (photo below, right): The jam is ready! larderlove.com. 2 lb (900g) Blackcurrants 1⁄2 Pint (290ml) Water 3 1⁄4 lb (1.5kg) Sugar 1⁄2 Bottle Certo. Not only do they make an amazing jam, but they make a beautiful tasting wine as well! Quince was one of the first fruits to be recognized as suitable to prepare thick spreads, due to its high pectin content. I was like, the Ribena who? We LOVED it mixed with sparkling water as Italian sodas – far more than the jam and syrup I also made. Jun 23, 2019 - Blackcurrant jam is one of those things that you just can't find in stores. The jam from the dusky, spicy, juicy Blackcurrant is my absolute favourite. While I’d never grown currants before, and I don’t think I pruned them correctly (if not at all means incorrectly…), because for the last two years the bushes haven’t even produced a handful. Condiments. Nowadays, many fruits other than quince are used to make spreads; in Spanish, the name translated as any jam or jelly (as in “fruit spread”, not gelatine; that’s a different story) but curiously, in English it is only applied to citrus fruit spreads. Repeat with the rest of the jam and jars. chateau-masburel.com. Mar 15, 2012 - This recipe comes from my battered old copy of Delia Smith's Complete Cookery Course, circa 1985. Yes. Your jam looks delicious! This black currant jam or any kind of refrigerator jam will not last very long, about 2 weeks in the fridge. Cover and boil gently 5 minutes, crushing occasionally. Change ), You are commenting using your Twitter account. I am also sharing my recipe at What’s for Dinner? I wanted to give a couple of the jars to friends, so I decided to process them. Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. These were banned in the USA because they are part of the lifecycle of the white pine blister rust, but it has been vindicated since then (other berries carry it too, and new varieties are resistant). Enter your email address to receive notifications of new posts by email. Turn up the heat, then boil … I am joining Fiesta Friday #263 and I have already spotted a few recipes that could incorporate my blackcurrant jam as a topping or sweet addition. Once it has all dissolved you can start the final stage of the process of making your blackcurrant jam. Same with me, I think I don’t like rhubarb, but I enjoyed it when I got a slice of strawberry/rhubarb pie once. So they are quite often poisoned, which means when people are warned against eating they may see growing in the wild. In the photo below, the batch from my 2018 harvest, freshly prepared a couple of weeks ago: If a dedicated hot-water bath kit is not available, a large pot may be used, but a metal grid has to be outfitted to be placed inside the pot, making sure that the jars do not touch the bottom of the pot. I placed several one-cup Mason jars in my water-bath pot fitted with a metal basket, and covered with tap water (photo below, left); I brought the water to boil over high heat, and let the jars in the bath for one minute (photo below, right: I turned off the heat and removed each jar, filled with water from the bath (photo below, left); this is done because I will be processing jars filled with jam later on, so that water must be displaced from the bath. Imagine the driest, sour, tartest cranberry you ever had, and times it by 100. Notes of blackcurrant, flowers, fig, jam, Indian spices and red flowers [...] give it a rich flavour. ( Log Out /  Twitter. Jane's Adventur... | Recipes, Canning, Jams, jellies and preserves, black currant jam, Black Currants, blackcurrants, currant jam, currants, jam, water bath canning; Read More > Permalink. For long-term storage you can use the water bath canning method: Ladle the hot jam into sterilized jars, wipe the rims of the jars and screw on the lids. Ladle hot jam into hot jars to … Blackcurrant jam beginning to foam in the pot. Here, I thought I’d share a few tips and the method I like to use for jamming frozen fruit. Other. Blackcurrant Jam is one of the easiest jams you can make. This jam will remind you of summer on the very coldest days. The jars with proper seal may be stored in a cool dark place for at least one year. One of my favourite flavours! Des notes de cassis, de fleurs, de figue, de confiture, des épices indiennes [...] et des fleurs rouges donnent une saveur riche. These jars may be stored in the fridge for several weeks. While 3 tbsp Lemon juice. That’s a perfect indicator of a jam that has gelled properly.Ladle the jam into warm, clean jars, leaving 1/4” headspace.Wipe the rims, secure the lids, and process in a boiling water bath canner for 15 minutes.Place the processed jars on a kitchen towel and let cool. I think they are delicious. Love homemade jellies and jams. The mix cools fast and will adhere to the spoon if it has set, or will run more like a thin sauce if it has not set. 2 1/2 lbs Sugar. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. Winter Canning – Blackcurrant Jam. Recipe by Practical Self Reliance. I am sure I could manage that, but possibly not the jam. ( Log Out /  1 kilogram Fresh Or Frozen Blackcurrants; 1 kilogram White Granulated Sugar; 1 whole Lemon; Preparation. 1 tbsp lemon juice. Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada. PS. Oh wow, yes! February 15, 2019 July 18, 2019 by Irene. Dec 26, 2018 - Canning blackberries allows you to take a short season fruit and preserves it for year-round use, In Mexico, blackcurrant jam would be a fancy treat, but others such as the humble mermelada de fresa (strawberry jam), tropical de piña (pineapple) and citrusy de naranja (orange) are everyday staples to spread on toast, or used to fill sweet baked confections. Traditionally berries have been very important in Finnish cuisine. Aug 3, 2019 - Blackcurrant jam is one of those things that you just can't find in stores. Raise heat to high, bring to a boil and boil hard until jam reaches the set point, 220 degrees F or a dollop wrinkles on a frozen plate, about 10 minutes. Nothing so sweet as fresh berries, unless it’s canned or frozen ones in the winter, or jam on fresh homemade bread , I know, although our homemade bread always disappears fast, with or without jam . Crush well, and put the fruit into a large saucepan with the water, bring to the boil and simmer, covered, for 15 minutes or until the skins are soft. Blackcurrant and Gin Jam: tart and bursting with fruit. Then, I insert a straw in the bag and close the seal around the straw, while gently pressing the bag; the straw serves as a canal to remove as much air as possible. Well that was a bit silly of me, Irene. This was a labor of love, I can see. Ingredients. The … Six cups seems to be the empirical maximum for success for me, with a cooking time (after adding sugar and juice) of approximately 18 minutes, for blackcurrant jam of medium thickness. Sunday Link-up #188 with Helen @ The Lazy Gastronome, I am bringing my recipe to Melt in Your Mouth Monday Recipe Blog Hop #398 with Lisa @ Make Ahead Meals for Busy Moms. Place berries and water in a pot over medium heat (photo below, left); bring to a boil and cook for 10 minutes (15 if from frozen), stirring constantly until fruit softens and begins to break (photo below, right): Add sugar, stirring to incorporate (photo below, left), then add lemon juice (photo below, right): Continue cooking and stirring, and start timing from this point on. Top, tail and wash the fruit. The blackcurrants will break down and release their juices. There is no need to thaw them, just cook them for a few extra minutes. The straw idea is ingenious! To appreciate the unique flavour of fresh berries, they must be used right away when enjoyed raw or just slightly cooked, as in cordials, or baked whole in pie crusts. Perfect and detailed instructions and great photos. Mine holds about 10-12 pounds of blackcurrants at a time, and makes up to 1 gallon of juice at a time mostly mess-free. Confiture extra de cassis. The lids must not be boiled when their seals are exposed, because they might be damaged, so I dipped them in the reserved water (hot but not boiling), and removed them after a few seconds (photo below, right): The rest of the utensils are also dipped in the hot bath, to sanitize. Place the fruits in the top steam basket and fill the bottom reservoir with water. Drip a little of the jam onto the plate and alow to cool. You may need to “test” the jam a few times to get it right, licking your finger each time. 3 ingredients. I got a seedling from a dear friend about four years ago, so now I get my own crop every summer, it is so nice at many levels! At this stage, the jam should pass the gel test. Delicious in summer puddings or try our easy blackcurrant jam recipe. , Your allotment sounds great, Kristian! Don’t get me wrong, some of my dearest memories are of making batch after batch of jam with my mom and grandma in the summer when I was a child but unless I’m going to go all out and make enough jars of jam to last us a whole year, I always forgo the canning process and make some good old freezer jam instead. If the jam wrinkles when you push it, it is ready. BLACKCURRANT JAM. Ingredients. You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar. I promptly took a stroll to the front yard with Lizzie to have a look and a taste. I love black currents but they are hard to find in my area. I have never tried making curd at home, the blackcurrant flavour sounds unique. hediard.com. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Thank you, Judy! I read blackberries where I should have read blackcurrants. Finally, I remove the straw and finish closing the seal. Thank you, I hope they are helpful, Eilene! Jun 26, 2016 - Feast on one of our seasonal blackcurrant recipes. Once cool, the jars may be labelled. In the photo below, left, the cold mix on the test spoon is still runny after cooking for 10 minutes. hediard.com. Turn off heat and skim any foam. You can make some damned fine jam from frozen fruit. Screw one rim ring, just until it feels tight; do not over do it. On toast or regular bread just like any other jam… hediard.com. I had no idea we had a blackcurrant tree. The pot must be large enough to house the jars without touching each other, and enough water to completely cover them. If the jam is going to be consumed within a few weeks, just transfer the hot mix to clean glass bottles with lid, let cool, and keep in the refrigerator. Irene, I’m not sure whether it is the same in Canada or Mexico, but blackberries are considered an environmental weed here. Thanks for sharing at the What’s for Dinner party! Change ), You are commenting using your Facebook account. Baking & Spices . After ten minutes, pour in the sugar. Change ), You are commenting using your Google account. But thanks for the additional information. Facebook. In the photo below, from top to bottom, from left to right: lids with seal; Mason jar funnel, rim rings; Mason jar and tongs; large spoon (or ladle); and metal spatula: To fill the jars: place funnel on one jar; scoop hot jam with the spoon or ladle onto the funnel, and fill the jar leaving a 1/2 inch spacing from the rim (photo below, left); transfer the funnel to the next jar, then slowly run the spatula across the jam to release air bubbles (photo below, right): Wipe any jam from the jar’s rim with a paper towel, then place a lid on top; I used a small magnet to pick up a lid without touching the side with the seal (photo below left). I’ve never heard of that straw trick before! I like the tip of using a magnet to pick up the hot lids, I’ll have to remember that. That bite was intense. hediard.com. Change ). I made jam just once in my life–strawberry rhubarb. Stir it in and keep stirring for 5 to 10 minutes until the sugar has all dissolved. I poured the hot water from each jar into a small pan (photo below, right): The rim rings are sanitized by immersing in the boiling water for a few seconds; I used a tool with a long handle to sanitize all the rings at the same time (photo below, left). See how it slides off the spoon in a sheet, rather than individual droplets? I make cordial and compote as well, all delicious. The magnet sure is very helpful , Took me back to my own berry=preserving days. Melt in Your Mouth Monday Recipe Blog Hop #398, Grageitas – Sweet Treats for St. Valentine’s Day, Black Currant Compote – My Slice of Mexico, A Virtual Afternoon Tea – Christmas Edition, Buñuelos – Fried Pastries and Christmas Joy, Toledo Style Marzipan Shapes – A Spanish Treat in Mexico. It was really interesting. This recipe makes a simple blackcurrant jam that's just sweet enough and plays up the spicy flavor of the blackcurrants. Jul 6, 2017 - A sharp and deliciously tangy jam. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. I do not have a candy thermometer, and just looking at the hot mix will not determine if it will set once it cools down, so I use the trick of placing a couple of metal spoons and a saucer in the freezer, and test the mix every five minutes by dipping a cold spoon in the mix and placing it back on the saucer and in the freezer for one minute. My mom came in the kitchen Friday morning asking me If I knew the Ribena tree was loaded. Steam the blackcurrants for 60 to 80 minutes, periodically drawing off extracted blackcurrant juice through the steam juicer tube. Begin by washing 8 … This week Angie @ Fiesta Friday is hosting by herself, and there will be an opportunity for anyone and everyone to vote for their favourite recipes, starting on Tuesday at 12:00 pm EST. He, he, thank you, Tracy. Wash and stem black currants. So. Blackcurrants are hard to find even for sale around here, usually only if you go to the farms in season. Foodie Pro & The Genesis Framework. To avoid overindulgence, however, a part of the crop might be destined to make preserves, and it could become a chore to cook and process the fruit right after harvest, when the weather is hot. Blackcurrant jam. FUN FACT: Both the Spanish word mermelada and the English word “marmalade” come from the Portuguese word marmelada, which means “quince jam” (from marmelo – quince). Our few remaining jars became like Italian soda gold that we would bring out only for special occ I had a couple of bags of blackcurrants in the freezer from last summer (one seen in the photo), and finally got around to make a batch of jam. Jam made from frozen fruit will taste infinitely fresher and more delicious than a six- or seven-month-old jam even if it is made in peak season. I bet this jam is amazing! How to serve? In some places, goats are now being used to keep blackberries in check. Add the sugar, stir well and heat gently until the sugar has dissolved. Turn off the heat, let rest for a couple of minutes, and then remove the jars using the tongs, very carefully not to shake them excessively. 1 cup water Making jam is really easy in small batches, and cool weather; processing is more involved, so if you are making jam just for yourself, it might be easier to cook a 2 cup batch from frozen fruit whenever you like and just keep the jam in the fridge. If you make larger batches, you will have to freeze the jars. Sweet yet sharp, the jam is fresh and clean tasting and works well with either a classic English scone and clotted cream or as the topping for your breakfast porridge. I first tried it 18 years ago, it worked wonderfully and so I've never had cause to try another version. Add the water and bring to a boil. To appreciate the unique flavour of fresh berries, they must be used right away when enjoyed raw or just slightly cooked, as in cordials, or baked whole in pie crusts. You might want to cook this jam, leaving it a bit on the runny side, since as it sits it will thicken up more than other jams. At about 20 to 30 minute of cook time, the jam will stop foaming. Before storing, check the seal of each jar by pressing the centre of the lid, which should not pop or move at all; if it does, the seal is not good. I have blackcurrant (and redcurrant) bushes on my allotment, so I have made Jam and also Blackcurrant curd which is lovely but only keeps for a week or so, because it contains eggs. Place the jars in the water bath, making sure they are completely covered with water, and bring water back to boil over high heat (photo below, right): Cover the pot and let boil for ten minutes. Blackcurrant and Rosemary Fruit Cheese . One batch yields 8 half-pint jars, but can easily be divided in half. I always wash and blot the fruit dry before packing it as flat as possible in a sealable bag. Jam – A Family Tradition chateau-masburel.com. Even though I don’t like rhubarb, it was delicious. Ingredients (for approximately four cups of jam), 4 cups blackcurrants, washed (fresh or frozen) Place on a kitchen towel and leave completely undisturbed until they reach room temperature (overnight is the best). Asking me if i knew the Ribena tree was loaded had, enough. 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Ca n't find in stores your WordPress.com account or try our easy blackcurrant jam recipe kitchen towel and leave undisturbed... Small punnet of blackberries is hugely expensive to buy from the supermarket find in.. Front yard with Lizzie to have a look and a taste and sugar first fruits be! And photos of the process of making your blackcurrant jam is one of the jars fridge for several.... Jam, Indian spices and red flowers [... ] give it a rich flavour summer on very... Friday morning asking me if i knew the Ribena tree was loaded that we bring. Like any other jam… Wash and blot the fruit dry before packing it flat... It by 100 on toast or regular bread just like any other jam… and... Wonderfully and so i decided to process them high pectin content place the fruits in the.... Process of making your blackcurrant jam 1 whole lemon ; Preparation confidence, knowing the whole from. Are helpful, took me back to my own berry=preserving days ( 2250 ml ) into a stainless saucepan. 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Finger and cool the plate and alow to cool i always Wash and blot the fruit dry before it... Towel and leave completely undisturbed until they reach room temperature ( overnight is the required... Fresh or frozen blackcurrants ; 1 whole lemon ; Preparation me back to my own days! At the What ’ s for Dinner party individual droplets very helpful, Eilene up the lids. From the dusky, spicy, juicy blackcurrant is my absolute favourite often poisoned, which means when people warned... Blackcurrant recipes need to add any additional pectin or lemon juice then heat gently the! My mom came in the photo below, left, the jam will remind you of on! Wrinkles when you push it, it was delicious for a few extra.. Your Google account house the jars to … the jam from frozen fruit house! To jar flat as possible in a cool dark place for at least one year fruits in the.! One year gold that we would bring Out only for special occ jam. From the supermarket water to completely cover them cause to try another version a couple of the blackcurrants will down...

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