Jammin'

The frozen blackcurrant issue has been solved with a batch of blackcurrant jam.

Some people are terrified of jam making but it's not hard provided you follow a few simple rules. I can highly recommend Delia Smith's no nonsense advice on making preserves.

I used 1lb blackcurrants, defrosted, simmered in half a pint of water until tender while 1 and a quarter pounds of sugar heated in the oven on a low heat. I added the sugar to the currants and then let it dissolve for a few minutes on a low heat, until all the crystals were gone.

Then I let the fruit boil for 10 minutes, then removed from the heat and tested for setting by putting a spoon of the jam on a plate pre-cooled in the freezer: if it develops a skin once cooled it's set. If not, boil for a couple more minutes and try again. Once it's reached setting point, let the jam settle for a few minutes before pouring in to jars pre-sterilised by heating in a cool oven. As you can see, 1lb of fruit makes two small and one larger jar, or two medium jars of jam.

And the result should be manna from heaven.

Comments

[Max]

Thank you so much for the blackcurrant jam recipe! I have never made jam before and this really was SO easy and satisfying. I'm glad I found your blog. Oh and I am totally with you on the 'bag project', I have a variety of bags I use for shopping. Also I remembered today that when I was small we used to pack all the shopping into old boxes & crates just behind the checkout...I wonder what happened to that idea... :)