Home made blackcurrant jam. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. Recipe: Delia Smith, Complete Cookery Course. I grew up in Ukraine where it was almost obligatory to have blackcurrant jam in a fridge. Boil for around 5–8 minutes, then test for a set. Blackcurrant Jam is one of the easiest jams you can make. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. Remove the scum. First remove the stalks from the currants, then sprinkle them with the sugar in a bowl. Put blackcurrants and water in a heavy-based saucepan; bring to the boil and cook for 15 minutes. 5 or 6 jam jars with lids. Thanks Marion Williams Boiling the jam. Label, then store in a cool, dark place. You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar. Blackcurrants are about so much more than just squash - this blackcurrant jam recipe is so easy to make and you can enjoy it year-round and not just when it's in season. Hold the spoon horizontally over the pan of jam and allow the jam to drip – setting point has been reached when the jam forms a long drip, slightly resembling webbed feet, and hangs without dropping from the spoon. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Place your jam jars, lids, jam funnel, and ladle into a cold oven, and set the temperature to 140°C/280°F (120°C/250°F fan). A jam funnel is useful for filling the hot jars to prevent the jam dribbling down the jar sides. Curious why this was a favourite flavour more than a century ago? Dec 8, 2017 - Explore Dy Darch's board "Blackcurrant Jam" on Pinterest. 9. They will be very hot when you take them out and I handle mine first with oven gloves and then with a thick, damp dishcloth, folded over a few times. Put a couple of saucers into the freezer, to test for set later. Good bread, creamy butter and superlative jam makes, for my money, one of the simplest yet most luxurious snacks ever invented. James uses them a lot, combining a Delia Smith-esque voice of calm with a refreshingly modern outlook. While your jars are still hot, fill them right up to the top. Preheat the oven to 180 degrees centigrade. Either put outer lids on while jam is hot or when it is quite cold,NEVER in between. Easy and delicious recipe for blackcurrant jam made the traditional British way, and needing only three ingredients - blackcurrants, water and sugar. See more ideas about Jam, Jelly recipes, Jam recipes. The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. Put the blackcurrants into a large saucepan with 600ml water and bring to the boil, then reduce the heat and simmer for 25 minutes until softened. Turn off the heat and skim any strange looking foam from the top of the jam and throw away. If it doesn’t, leave on the heat for a few more minutes and repeat until wrinkles appear. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. Blackcurrants make an excellent purée – for six people just take 8 oz (225 g) of currants and 3 oz (75 g) of caster sugar. Make sure all sugar is dissolved then boil rapidly for 10mins, then test for set. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer. Add the sugar and stir until gently dissolved, then increase the heat and bring to a rolling boil. Helston. Method. 2 1/2 lb (1.25 kg) Preserving sugar (Silver Spoon do a version which is recommended for blackcurrants) 1 1/2 pints (855 ml) water. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated. This jam is quite delicious with duck and most game dishes, and of course in a variety of sweet dishes like blackcurrant tarts and on ice cream; the opportunities to enjoy are endless! Their sweetness naturally makes them perfect for desserts, providing a perfect flavouring for Fruit pastilles and chilled sweet soups (as in this Blackcurrant … Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants. Remove scum from top of jam, with a metal spoon: Fill warmed jars to the brim.Put on waxed paper discs straight away, waxed side down.This seals the jars and protects them from the atmosphere. Stir well, pour the hot jam into warm sterilised jars (see food team’s tips), then immediately cover with waxed discs and lids. Our collection of blackcurrant recipes shows that the fruits can be used for so much more than flavouring the drinks of our childhood. Method. Experiment title: Blackcurrant Jam 1 Recipe: Delia Smith, Complete Cookery Course 2lbs Blackcurrants 1 pt Water 2.5lbs Sugar Theory: Place Water and Blackcurrants in Maslin pan, simmer 'til fruit is cooked (30mins-ish). Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping. We love blackcurrant jam in so many things that we have become quite creative! Experiment title: Blackcurrant Jam 1. Makes 450ml (1-2 Jam jars) Ingredients 300g (Organic) Blackcurrants defrosted 300g sugar - granulated or caster 1 lemon – juice only 250ml water Tot Organic Blackcurrant Jam JavaScript seems to be disabled in your browser. Don't panic if your jam takes ages to set, she assures us: it will be fine. Put in warmed jars and… Asked on 10 Sep 2016 by Eliza51. String the blackcurrants by running a fork down the stem to remove the berries. Warming the mince pies or baking from frozen. Blackcurrant Jam is one of the easiest jams you can make. You’ll need a sugar thermometer for this recipe. You don’t even have to remove the blackcurrants from the stalks. I want to make Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants, shall I use the same amount of water? Add warmed sugar (A small metal tray in the oven at 180ªC while the blackcurrants simmered did the trick). Test for pectin. Though we just were grinding it with a sugar in 50/50 ratio and then were enjoying it all winter long – on our buttered toasts or just a spoon- drop of jam mixed with a boiling water as a hot tea/drink. Gently push the jam with your finger and if the jam wrinkles slightly, it will set when cool. Wipe the jars. Add the sugar, stir to dissolve and bring back up to the boil; simmer for an additional 15 minutes. Add the water, bring to a simmer and cook for about 10 minutes until the blackcurrants are soft. This blackcurrant jam is a family favourite and is very easy to make, and eat! Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2021 All Rights Reserved Delia Online. Thanks Marion Williams Why not ask your question now. I want to make Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants, shall I use the same amount of water? Method for Blackcurrant Jam: Remove the stalks and wash the fruit. 3lb (1.3 kg) blackcurrants. For a better experience on Delia Online website, enable JavaScript in your browser. Blackcurrant Jam. Experiment title: Blackcurrant Jam 1. I first tried it 18 years ago, it worked wonderfully and so I've never had cause to try another version. It's excellent on crisp toasted rye bread, or spooned with yoghurt onto porridge in the morning. It’s the wholesome fruity black currant flavour in a rich pure jam. Put into a pan with the water, bring to the boil and simmer gently until the fruit is soft. 2 tblsp blackcurrant jam; 5 tblsp sugar; Filling: 250g mascarpone cheese; 200g cream cheese; 300g double cream; 6 tblsp sugar; 1 tsp vanilla extract; Juice of ½ lime; Method: Line cake tin with a greaseproof paper and butter inside of the tin gently; Put blackcurrants, sugar and jam into a pan. Checking for a set. Bring to the boil and boil rapidly for about 5 minutes until the jam sets when tested. One taste of our Black Currant Pure Jam and you’ll understand! Dip a large spoon into the pan of jam and scoop out a spoonful. To ask a question, simply login or register. Place a fine mesh sieve over your preserving pan, and strain the juices from the blackcurrant … Add the sugar and cook over a low heat stirring … Put two saucers in the freezer for testing the jam later on. Recipe: Delia Smith, Complete Cookery Course. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. Place two or three saucers in the freezer. 2lbs Blackcurrants 1 pt Water 2.5lbs Sugar Yes, we would still use the same amount of water. If you've got a glut of fruit, this is the easiest way to use it up - blackcurrant jam makes a really lovely gift for loved ones and will keep for a long time unopened. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy. This recipe comes from my battered old copy of Delia Smith's Complete Cookery Course, circa 1985. Remove the pan from the heat, skim any scum off the surface, then leave for 5 minutes for the fruit to settle down into the syrup. Read about our approach to external linking. This easy recipe uses the whole fruit for a tart, rich preserve that sets well. You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar. Black Currant. Add the sugar and stir until it has dissolved. Blackcurrant jelly is really easy to make. 2kg Blackcurrants. E.D.SMITH® Pure Jams. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Blackcurrants simmering in water. Add warmed sugar. Blackcurrant & cassis: Add 1 tbsp of cassis to the finished jam before bottling. Green gooseberry jam with elderflower Pam welcomes the first tiny gooseberries that appear in the month of May, just as the first boughs of elderflower are beginning to show... Prep 10 mins Cook 15 mins Cold plate test. 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