My vegetable patch is a disaster this year but the soft fruit is still growing quite well in our wet summer. It will stain, and if you touch it you will get burnt. You'll use this later to test the jam's set with. Last week a friend gifted me some freshly picked black currants from her garden and I just knew I needed to make this Best Ever Black Currant Jam with it! Take the sterilized jars and lids out of the hot water and fill them all the way up to the rim with the hot jam. Pass the contents of the pan through a food mill. Ensure that all the sugar is dissolved, then bring to the boil. Tart, rich and luxurious, red, white or black – who can fail to be swept away by the currant at this time of year? If it doesn’t, bring the jam back to the boil and boil for another 2 minutes, then repeat the setting test. 2 cups (250g) fresh black currants, stemmed 3/4 cup (180ml) water Average product rating is 4.1 out of 5. I haven't included any quantities in this recipe because generally speaking you will not buy punnets of currants. Lewis loved helping me collect in all the fruit. Collect your currants when they are fully ripe. Cook the fruit, stirring occasionally, until the fruit has softened and can easily be squashed with a spoon against the side of the pan, about 5 minutes. My mum is the juicer lady around here – I just send the boys to Granny’s and it saves me a fortune in ingredients lol! If you are transferring the jam when it is warm, I suggest working on top of old newspaper. I’m very behind on posting. If it wrinkles under your touch, as if it has a delicate skin, it is ready. Place the currants and the water in a preserving pan and heat gently until the currants are well cooked and broken down. Place a small plate in the freezer. STEP 2 Blackcurrant jam has a warm spicy flavor that’s unique to these deeply colored fruits. Privacy Policy, How to Schedule an Instagram Post Using Viraltag, I have a confession to make: I’m a little behind on posting. Sterilise the jars you want to use. Low price always. Red and black currants produce similar blooms in spring, but black currants display white blooms while red currant flowers show a yellowish tint. For 11 pounds (5 kilos) of red currants, we used 11 pounds (5 kilos) of sugar, and got twenty-two (12 ounce, 370g) jars of jam. Red and black currant jam. Basics and Tips: How To Sterilize Glass Jars and Bottles, « Basics and Tips: How To Sterilize Glass Jars and Bottles, 200g (or 2 cups) blackcurrants, stemmed and rinsed, 300g (or 2½ cups) red currants, stemmed and rinsed, 420g (or 2 cups + 5 teaspoons) granulated sugar. Are your family fans of jam? Rinse and separate the berries from the red and black currants from the branches and leaves. Boil hard until setting point is reached. Summary - Cost of Making Homemade Red Currant or Black Currant Jelly - makes 10 jars, 8 oz each** Item: Quantity: Cost in 2019: Source: Subtotal: Currants : 1 gallon: $10.00/gallon: Pick your own: $10.00: Canning jars (8 oz size), includes lids and rings: 10 jars $/dozen 8 oz jars Please do be careful when the jam is hot. Delight your family with great tea parties with currant platter! Seasl tightly and cool completely. This site uses Akismet to reduce spam. A delicious blackcurrant jam recipe, made the traditional way using only three ingredients - blackcurrants, water and sugar! Black currants are great for jam-making and they thicken and jell beautifully. Product score is based on 403 ratings 403 Ratings. TIP: for detailed instructions check out 'Sterilizing Glass Jars and Bottles' under Basics and Tips. Red and black currant jam with apples. I so love growing some of my own fruit and vegetables. Cook the fruit for about half an hour or longer, stirring occasionally, to soften the skins. Unforgettable delicious dessert, will appeal to many. Woolworths Blackcurrant Jam 500g. The red one is quite sour and great to have some around Christmas when making cookies, the black currant jam is just great on toast or … Bring to boiling point and then simmer for around 4-5 minutes. It turns out that a great jam comes out and at the combination of black currant and red. Remove the red currant jam from the heat and skim off any foam that has formed on the surface. If you don’t have a cooking thermometer, put a saucer in the freezer. Collect your currants when they are fully ripe. If you don’t have enough jam to completely fill a jar, store it in the fridge and enjoy over the next couple of weeks. Put the blackcurrants into a large pan with the water. If you have lots of fruit, home-made jam is a great gift. Add the sugar and lemon juice. 3. If the jam is still running, even after few minutes on the plate, then you can add 2 tsp of citric acid or you cook your jam for 10 minutes longer. Because black currants are much stronger, if you have those, I suggest finding a recipe specifically written for black currants. Ideal companions to a steaming cup of tea. Product Details. Leave to boil for ten minutes (in the meantime, you can cook the jam), then turn the heat off and leave the jars and lids in the hot water until use. Rhubarb is in season in the Spring, while black currants follow later in the Summer and quince are available in the Fall. the currants are used in both the filling and a toffee sauce. You'll use this later to test the jam's set with. Can be stored in a cool, dark place for up to a year. If you don’t plan to use it immediately, you can turn the jar upside down after you add the hot mixture. Lots of picking to do, so worth the effort. Combine the fruit and water in a large pan. Take the plate out of the freezer and spoon a small amount of the jam on top of it. Place the black currants in a medium stock pot along with the water. ... Mixed Berry Scones with Red and Black Currants. Bring to the boil and simmer for 3 minutes until the fruit bursts. Ladle the hot jam into washed and sterilized jars leaving 1/4 to 1/2-inch headspace. Method STEP 1 2. Bring to the boil and boil rapidly for 15 minutes or until setting point is reached. Turn on the heat and simmer your currants until they are completely softened and the skin is disintegrating. Add Chelsea White Sugar. Put your currants into a large saucepan, and just cover them with water. What do you think? Remove all the stalks and rinse them. This will result in an airtight seal as the mixture cools. Cook for about 8 minutes while stirring over medium heat. Save to list + Check stock in our stores. TIP: for detailed instructions check out 'Sterilizing Glass Jars and Bottles' under Basics and Tips. I bottled some of each, then turned to making blackcurrant cordial syrup and … I haven't included any quantities in this recipe because generally speaking you will not buy punnets of currants. Increase the heat to simmer the jam briskly while constantly stirring. Common Name(s): Black currant, Blackcurrant, European black currant, Gichtbeerblaetter, Johannisbeere (German), Kurokarin, Quincy berries, Schwarze (German), Siyah Frenkuzumu Weigh your currant mix, and then add an equal amount of caster sugar to the mix. This redcurrant and blackcurrant jam recipe was a huge hit in my household. You now have two options. The only problem with this recipe is it takes so much fruit to make even a small pot of jam. Learn how your comment data is processed. Unavailable . A sweet jam made from a mix of redcurrants and blackcurrants. However last year I tried to get them to eat currants with their yoghurt, but they were just too tart for my families tastes. If the jam has reached setting point, it will wrinkle when you push your finger through it. Once the sugar is completely dissolved, raise the heat to high and boil, stirring often, until the jam reaches the gel point. Cook, try, enjoy! Press the pulp through a fine sieve into a bowl, then return to a clean pan and add the jam … Bring to a simmer. Also note that this recipe will not work with all fruit. Hi Mel, For a smooth jelly-style jam, … x. 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. Stir until dissolved. With frozen fruit, you can make this jam all year long. I think it is coming back into fashion? Some fruits like strawberries require the addition of pectin while cooking. Place the black currants and water in a heavy pot over medium low heat. Wipe the rims clean with a clean, damp cloth and screw on the tops (be careful, the jars and lids are hot) and leave the jars to cool upside down. The flakiest mixed berry scones full of red and black currants. This yielded me about 2 small jars of jam. Method. Put your currants into a large saucepan, and just cover them with water. Discard the seeds that are left behind. Over the past few days it's been currant time in the kitchen. Place 3 clean 1/2-pint jars right side up on a rack in a boiling-water canner. This button leads to the rating and reviews section lower down the page. The Tough Cookie. The wildlife generously left us jostaberries, plus white, red and black currants. Our collection of blackcurrant recipes shows that the fruits can be used for so much more than flavouring the drinks of our childhood. Bring to a boil, stirring occasionally, and cook for 15 minutes until the fruit is soft. It a laborious job, collecting currants and removing the stalks! Everyone loved it, and asked for seconds with their toast! The fruits have enough pectin that they don’t require any added pectin, but they will require a good bit of … You will be using whatever you have in your garden. Maddy Harland makes a simple and easy blackcurrant and gooseberry jam that has the delicious, deep red colour of blackcurrants but the delicate flavour of gooseberries. Add the currants and remaining sugar to the pot. I am also planning to use some of the jam in a local bun recipe as we are having a little family get together soon. Ingredients: • 300 grams of black currant; • 300 grams of red currant; • a pound of apples; • 1,2 granulated sugar; • two tablespoons of lemon juice. Leave to boil for 8 minutes. Combine the fruit and water in a large pan. Remove all the stalks and rinse them. Cook another 15 minutes, until the jam begins to thicken. Boil gently until fruit is soft. Rinse the currants, and wipe dry. red is more tart, and supposedly black is more "savory" - feel like the recipe could go either way but would have very different outcomes depending on which is used. This year I decided to try a redcurrant and blackcurrant jam recipe, which I knew they would be unable to refuse. But when all it takes is some fruit and some sugar to make such a delicious condiment, it is definitely worth it. Put the blackcurrants and water into a preserving pan. Add the sugar and lemon juice and simmer … I do believe it also encourages my family to try foods that they would normally refuse. In fact, I have about 7 summer recipes waiting to be posted, ranging from a delicious Blueberry and Raspberry Ice Cream and an intricate how-to post on gelatin, to my oldest sister’ birthday cake, This is actually the same picture I posted in the. You can adapt this recipe to any quantities of red currants that you have on hand. White currants are more delicate in flavor, lower in acidity, and often enjoyed fresh. Let marinate together for 1 hour. Bring to a boil then simmer for about 10 minutes until the berries are softened. Sterilize two jam jars and screw tops by placing them in a large pan filled with slightly warm water. Place it back in the freezer for about a minute, take the plate out and push your finger through the jam. Currant jam is really good, either red or black currants. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Place a small plate in the freezer. Their sweetness naturally makes them perfect for desserts, providing a perfect flavouring for Fruit pastilles and chilled sweet soups (as in this Blackcurrant and cherry soup recipe ). Say what? Add the sugar and increase the heat whilst stirring well. (About 20 minutes.). You should now have about 490g of puree (you may need to weigh it to make sure). 4.1. 2. The only thing is, I didn’t have any pectin in the house and if I’m really honest I hate the whole canning process. (Sainsburys have the nutribullet on sale at the mo!) Screw on canning lids. At the start of the summer I got a nutribullet and my boys are now drinking up all kinds of fruit that they would normally shun – including blackcurrants!! Red currants are the most common and best for jams, sauces, and similar culinary applications. 6. Test if your jam is ready by placing a small amount on a chilled plate. Cover with a lid and bring to the boil. Add the sugar and the lemon juice and heat the puree over low heat, stirring constantly until the sugar has completely dissolved and the mixture has come to a rolling boil. Cooking Method: 1. Bring to a simmer and cook gently for about 20 minutes, stirring occasionally, until the berries break … Place the fruit in a saucepan with a tiny bit of water (or lemon juice if you prefer). Turn off the heat. 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