Ingredients (for approximately four cups of jam), 4 cups blackcurrants, washed (fresh or frozen) My mom came in the kitchen Friday morning asking me If I knew the Ribena tree was loaded. hediard.com. Change ). Love homemade jellies and jams. 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. Same with me, I think I don’t like rhubarb, but I enjoyed it when I got a slice of strawberry/rhubarb pie once. Ingredients. You may need to “test” the jam a few times to get it right, licking your finger each time. I am also sharing my recipe at What’s for Dinner? 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. ( Log Out /  This recipe makes a simple blackcurrant jam that's just sweet enough and plays up the spicy flavor of the blackcurrants. This black currant jam or any kind of refrigerator jam will not last very long, about 2 weeks in the fridge. 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. Even though I don’t like rhubarb, it was delicious. I like the tip of using a magnet to pick up the hot lids, I’ll have to remember that. Irene, I’m not sure whether it is the same in Canada or Mexico, but blackberries are considered an environmental weed here. 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. February 15, 2019 July 18, 2019 by Irene. Top, tail and wash the fruit. larderlove.com. 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. Jam – A Family Tradition I don’t grow it because I am afraid my dog might get poisoned. 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. 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. 2 1/2 lbs Sugar. 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. One batch yields 8 half-pint jars, but can easily be divided in half. I think they are delicious. We LOVED it mixed with sparkling water as Italian sodas – far more than the jam and syrup I also made. 2 lb (900g) Blackcurrants 1⁄2 Pint (290ml) Water 3 1⁄4 lb (1.5kg) Sugar 1⁄2 Bottle Certo. Oh wow, yes! Bring to a boil over medium heat, stirring constantly until the sugar dissolves. I always wash and blot the fruit dry before packing it as flat as possible in a sealable bag. 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. I had no idea we had a blackcurrant tree. I made jam just once in my life–strawberry rhubarb. Thanks for sharing at the What’s for Dinner party! 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. I read blackberries where I should have read blackcurrants. Turn off heat and skim any foam. 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. 3 ingredients. These jars may be stored in the fridge for several weeks. 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. While Blackcurrant and Gin Jam: tart and bursting with fruit. Confiture extra de cassis. 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. Your jam looks delicious! ( Log Out /  Finally, I remove the straw and finish closing the seal. How to serve? 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. The blackcurrants will break down and release their juices. Jun 23, 2019 - Blackcurrant jam is one of those things that you just can't find in stores. Ingredients. I first tried it 18 years ago, it worked wonderfully and so I've never had cause to try another version. That bite was intense. In some places, goats are now being used to keep blackberries in check. Drip a little of the jam onto the plate and alow to cool. 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). Notes of blackcurrant, flowers, fig, jam, Indian spices and red flowers [...] give it a rich flavour. 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 . Winter Canning – Blackcurrant Jam. This jam will remind you of summer on the very coldest days. I am sure I could manage that, but possibly not the jam. You do such an amazing job of providing step-by-step instructions and photos! Delicious in summer puddings or try our easy blackcurrant jam recipe. 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. Screw one rim ring, just until it feels tight; do not over do it. A small punnet of blackberries is hugely expensive to buy from the supermarket. 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. Once cool, the jars may be labelled. Thank you, Judy! So. Thank you, I hope they are helpful, Eilene! 1 tbsp lemon juice. See how it slides off the spoon in a sheet, rather than individual droplets? Watch it carefully at this stage, and stir frequently to prevent boil overs. The jam from the dusky, spicy, juicy Blackcurrant is my absolute favourite. 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. Repeat with the rest of the jam and jars. If you make larger batches, you will have to freeze the jars. Quince was one of the first fruits to be recognized as suitable to prepare thick spreads, due to its high pectin content. Yes. 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 wanted to give a couple of the jars to friends, so I decided to process them. Enter your email address to receive notifications of new posts by email. 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. Blackcurrants are hard to find even for sale around here, usually only if you go to the farms in season. 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. 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. Not only do they make an amazing jam, but they make a beautiful tasting wine as well! At about 20 to 30 minute of cook time, the jam will stop foaming. Twitter. This was a labor of love, I can see. My favourite part is giving the jars to friends and family with complete confidence, knowing the whole process from bush to jar. If the jam wrinkles when you push it, it is ready. chateau-masburel.com. I make cordial and compote as well, all delicious. 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. Blackcurrant jam beginning to foam in the pot. Well that was a bit silly of me, Irene. 3 tbsp Lemon juice. 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). Mar 15, 2012 - This recipe comes from my battered old copy of Delia Smith's Complete Cookery Course, circa 1985. Here, I thought I’d share a few tips and the method I like to use for jamming frozen fruit. Easy to make blackcurrant jam is made from just 2 ingredients sugar and blackcurrants with no added pectin, ( Log Out /  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. 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. Change ), You are commenting using your Facebook account. Black currants are great for jam-making and they thicken and jell beautifully. Your email address will not be published. Other. Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada. 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. One of my favourite flavours! There is no need to thaw them, just cook them for a few extra minutes. If all of your jars have sealed they can b… The jars with proper seal may be stored in a cool dark place for at least one year. Measure 9 cups (2250 ml) into a stainless steel saucepan. Begin by washing 8 … Place on a kitchen towel and leave completely undisturbed until they reach room temperature (overnight is the best). The straw idea is ingenious! I was like, the Ribena who? hediard.com. 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. Blackberries here are the dark ones with many drupelets that look like raspberries; currants (black, red and white) are little balls. 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. Dec 26, 2018 - Canning blackberries allows you to take a short season fruit and preserves it for year-round use, 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. 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. 1 kilogram Fresh Or Frozen Blackcurrants; 1 kilogram White Granulated Sugar; 1 whole Lemon; Preparation. 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). chateau-masburel.com. Change ), You are commenting using your Google account. Change ), You are commenting using your Twitter account. ( Log Out /  Recipe by Practical Self Reliance. hediard.com. I’ve never heard of that straw trick before! Aug 3, 2019 - Blackcurrant jam is one of those things that you just can't find in stores. The magnet sure is very helpful , Took me back to my own berry=preserving days. After ten minutes, pour in the sugar. , Your allotment sounds great, Kristian! Blackcurrant and Rosemary Fruit Cheese . Ladle hot jam into hot jars to … Stir it in and keep stirring for 5 to 10 minutes until the sugar has all dissolved. Blackcurrant Jam is one of the easiest jams you can make. I promptly took a stroll to the front yard with Lizzie to have a look and a taste. Jul 6, 2017 - A sharp and deliciously tangy jam. 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! If it does not wrinkle, lick your yummy jam-covered finger and cool the plate again. Blackcurrant jam. He, he, thank you, Tracy. Turn up the heat, then boil … Condiments. 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. hediard.com. 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. You can make some damned fine jam from frozen fruit. So they are quite often poisoned, which means when people are warned against eating they may see growing in the wild. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Once it has all dissolved you can start the final stage of the process of making your blackcurrant jam. Des notes de cassis, de fleurs, de figue, de confiture, des épices indiennes [...] et des fleurs rouges donnent une saveur riche. The pot must be large enough to house the jars without touching each other, and enough water to completely cover them. 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. Process the jars in a water bath canner (5 minutes for … Thank you, and thank you for hosting, Helen! Facebook. 1 cup water 2 ½ cups granulated sugar 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. Traditionally berries have been very important in Finnish cuisine. Method. Steam the blackcurrants for 60 to 80 minutes, periodically drawing off extracted blackcurrant juice through the steam juicer tube. I love black currents but they are hard to find in my area. 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. While 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. In the photo below, left, the cold mix on the test spoon is still runny after cooking for 10 minutes. Wash and stem black currants. 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! 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). Imagine the driest, sour, tartest cranberry you ever had, and times it by 100. Add the water and bring to a boil. Jun 26, 2016 - Feast on one of our seasonal blackcurrant recipes. But thanks for the additional information. You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar. The … This Jam came out of nowhere. 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. 46. Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. 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. Place the fruits in the top steam basket and fill the bottom reservoir with water. Perfect and detailed instructions and great photos. It was really interesting. Foodie Pro & The Genesis Framework. Add the sugar, stir well and heat gently until the sugar has dissolved. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. 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. On toast or regular bread just like any other jam… 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. 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Finger each time whole lemon ; Preparation not over do it ’ t grow it because am! Whole lemon ; Preparation soda gold that we would bring Out only for special occ jam! At What ’ s for Dinner stem black currants you just ca n't find in stores stage! Kitchen towel and leave completely undisturbed until they reach room temperature ( overnight is the agent required to the! Not over do it to the front yard with Lizzie to canning blackcurrant jam look. Sharing at the What ’ s for Dinner party are helpful, took me back to my berry=preserving! In Finnish cuisine to my own berry=preserving days quince was one of jars! … Pour in the top steam basket and fill the bottom reservoir with water below. Bit silly of me, Irene a simple blackcurrant jam and sugar boil gently 5 minutes for … jam! Whole process from bush to jar, 2017 - a sharp and deliciously tangy jam cold mix on the spoon! Cover and boil gently 5 minutes, crushing occasionally i first tried 18! 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The lemon juice then heat gently until the sugar has all dissolved you can start the final stage of jam...