I harvested enough blackcurrants to make some jam, so here’s the recipe:
I had 1lb 10oz of blackcurrants
so, an equal quantity of caster sugar – 1lb 10z
1.5 pints of water.
Remove all the stalks from the blackcurrants and stick in a large, deep saucepan. Add the water. Bring to the boil and then simmer for 30 minutes.
Then, lower the heat and add the sugar, stirring over a low heat until all the sugar has dissolved. Bring to a rapid boil and boil for about 8 to 10 minutes. Check for a set by spooning a small amount on to a very cold plate and leaving to cool briefly. Then, push the jam it with your finger. If the surface wrinkles it is ready. If not, leave to boil for a minute or two longer.
When ready, remove from the heat and skim off any scum on the surface. Leave to cool for 5 or 10 minutes before pouring into warm, sterilised jam jars. Seal immediately and leave to cool completely before attaching labels.
I got 4 small jars of jam with the above quantity!
Enjoy.
Hi, trying to make b.currant jam, have 7 lb of fruit put in 3pts. of water 6lb sugar, cant get it to set? any suggestions?
Thanks
Well, I’ve always stuck to the rule that you should have equal quantities of sugar to fruit so it could be that you havent used enough sugar.
The only other reason that it isnt setting is that you havent boiled it enough to get it to a high enough temperature.
Blackcurrants have plenty of pectin in so it wont be that.
Try adding another 1lb of sugar and boiling it for at least 8 to 10 minutes. Keep testing for a set after 8 minutes.
I hope that helps.