Tag Archives: blackcurrant

Redcurrant and Blackcurrant Jam

Redcurrant and Blackcurrant Jam
Author: 
 
Ingredients
  • 1.25kg (2lb 12oz|) mixed red and blackcurrants
  • 750ml (1 pint 7fl oz) water
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Top and tail the currants
  2. Place the currants and the water in a preserving pan and heat gently until the currants are well cooked and broken down.
  3. Add the sugar and increase the heat whilst stirring well.
  4. Ensure that all the sugar is dissolved, then bring to the boil.
  5. Boil hard until setting point is reached.
  6. Transfer to warmed and sterile jars, and seal well.
 

Blackcurrant Jelly

Blackcurrant Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2.75kg (6 lbs) black currants
  • Sugar
  • 1.2l (2 pints) of water
Instructions
  1. Place the fruit and the water in a preserving pan and cook at a simmer until the currants are tender.
  2. Use a potato masher or similar tool to completely mash the currants.
  3. Pour the mashed currants and water into a jelly bag and hang it over a large bowl.
  4. Leave the bag to drip for about 12 hours (over night is ideal).
  5. Measure the juice you have collected, and weigh out sugar at the rate of 450g (1 lb) of sugar for every 600ml (1pint) of juice collected.
  6. Put the juice and sugar into a cleaned preserving pan and, stirring all the time, dissolve all the sugar and bring to the boil.
  7. Continue boiling until the jelly will set when tested.
  8. Skim if necessary.
  9. Pour into prepared jars.
 

Blackcurrant Jam II

Blackcurrant Jam II
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.8kg (4 lb) black currants
  • 1.9l (3 pints) water
  • 2.75kg (6 lb) sugar
Instructions
  1. Remove the berries from the stalks and wash well.
  2. Put the cleaned fruit in a preserving pan and add the water.
  3. Bring to the boil and simmer until the berries are soft.
  4. Stir in the sugar and boil rapidly until setting point is reached.
  5. Remove from the heat, skim, pour into pre heated pots, cover and seal whilst still hot.
 

Blackcurrant Jam

Blackcurrant Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.75kg (6 lb) of black currants
  • 2.4l)(4 pints) of water
  • 3.4kg (7½ lb) of sugar
Instructions
  1. Remove stalks, odd leaves and the larger of the snuffs from the berries*.
  2. Place the water and the currants into a preserving pan and slowly boil until the fruit is soft and tender.
  3. Add the sugar and still until it is all dissolved.
  4. Boil until the jam will set, then remove any scum from the surface.
  5. Pour into hot sterilized jars, and seal.
Notes
* Snuffs are the fibrous growths opposite the stalk and are the remains of the flowers.