The weather continues to be beautiful (probably a little too hot for some) and the allotment is pumping out bumper crops of soft fruit. I’ve really got into jam-making recently so I thought I’d post this easy peasy blackcurrant jam recipe. I’ve used blackcurrant ‘Big Ben’ for my jams, but you can use any variety that you wish. I don’t have a sugar thermometer but I will explain how to test for setting point without one.
Foodie bits you will need to make 1 medium/large jar:
- 300g blackcurrants
- 300g granulated sugar
- 250ml water
The preparation bit:
- Sterilize a jam jar, make sure the jar remains hot at the time of bottling the jam.
- Put a plate into the fridge or freezer, you will need it to test the setting point of the jam.
- Wash the blackcurrants and remove stalks.
The cooking bit:
- Place the fruit in a preserving pan or large stainless steel saucepan, cover with pre-measured water and bring to a gentle simmer, leave the fruit to simmer for 15 to 20 minutes to allow the skins to soften.
- Add the sugar stirring gently with a wooden spoon until the sugar has dissolved, bring to a full rolling boil for approximately 4 minutes, remove pan from the heat and test for setting point by placing a small amount of jam liquid onto the cold plate, allow to cool slightly then push the liquid with your finger, if it wrinkles then setting point has been reached (if not, return pan to heat and test again).
- Pour into a hot, clean jar and seal immediately.