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Blackcurrant Jam

This is an excellent jam, easy to make, tastes fantastic with a rich colour. The fruit bushes are easy to grow and prolific fruit producers. I grow Wellington XXX and Ben Lomand available locally from Sussex Country Gardens or Perryhill Nurseries.

To yield about 10lbs (4.5kg) of jam:

  • 4lb (1.8 kg.) black currants
  • 3 pints (1.7 litres) water
  • 6lb. (2.7 kg.) sugar
When picking or buying the black currants, make sure they are firm, ripe and a good, dark colour. Too many under-ripe currants will detract from the flavour and colour of the jam.

Wash the black currants, removing stalks and any leaves. I put them in a bowl of cold water, which helps separate the creepy crawlies, leaves and highlights any imperfect fruit. Drain through a sieve or colander.

Next, place the fruit in a large heavy-based or preserving pan and cover with the cold water. Bring to the boil and simmer for 30-35 minutes, until the fruit is tender. Stir occasionally as the pulp thickens. Meanwhile, put the sugar in an ovenproof bowl and place in the middle of the pre-heated oven to warm through for 10-15 minutes. This really helps the sugar to dissolve more easily in the next stage.

Remove the pan from the heat and stir in the warmed sugar until dissolved. Then boil again and cook rapidly until the setting point is reached (Click here for details). Blackcurrants are rich in pectin, so the jam will set easily making this a good jam for beginners. Skim off anything you don't like the look of, then pot and seal (Click here for details).



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