How to make blackcurrant jam
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- Опубліковано 15 лип 2010
- We had a good crop of blackcurrants on the allotment which we used to make jam. This is how we made it. You can find out more about our attempts to become self-sufficient at www.self-sufficientinsuburbia.blogspot.com
- Навчання та стиль
This is the best Black Currant Jam recipe ever. Just as is, no need for more sugar. I have also put the currants in a food-mill to remove the seeds, all excellent!
I appreciate the video. Gave me a cross-check to the method I employed yesterday, since I got my first real harvest of black currants. I prefer the flavor of 2:1 ratio of black currants to sugar; not sweet and VERY fruity, yet enough sugar to bind the water so the jam will have a nice texture and keep for a long time in the fridge.
You simply can't buy jam as good as homemade. Now, to make some toast!
excellent just what i was looking for and all without fuss, straight to it :) subbed.
Thank you! Explains it so clearly.
Thank you for the video very informative and when you can see actually how it should like at every step helps a lot. Than you again
It looks yummy thanks for sharing!
Excellent, thank you
thanks you made it look easyer than what other resipes on the net say,some say put water in but i thought that caint be right
Great self-sufficiency videos Jonathan.. well presented too!. There's nothing like growing your own fruit and veg, picking and cooking it straight from the garden.
[ And BTW ignore the naysayers ]
I love making jam. I do something different with sugar - I heat it first in the oven. I don't know why but an old lady (and expert jam maker) told me to when she arrived during a jam-making session one day and said something about maintaining temperature. Years later I discovered Deliah does it too but I still don't know why. Anyway, your jam sure turned out beautifully and I agree with you about sugar content, we like a bit of tartness here too.
Best Wishes, Brendan.
You heat the sugar in the oven? In like a slice pan? To what temperature ?
Hi Catherine, I heat the sugar in a steel bowl or roasting pan to about 150C. The reason, it seems, is to prevent the jam from losing temperature when you add the sugar and, from experience, it does take much longer to get the jam back to temperatuiure if the sugar is cold. Be careful though, it's not hard to burn the sugar so only leave it about 10 or 15 minutes... you just want to take the coldness off it.
Best Wishes, Brendan.
Thanks for video. I could be wrong but I would imagine that the jam would be both more nutritious and taste better using dark muscovado sugar, instead of the white, devitalised stuff. Dave, UK.
Hi thanks 4 the vid
After I fill the jars, what do I do? Do I close them or leave them open? Do I put them in the Fridge or leave them out?
Thanks
i fell in love withe CURRANTS. just brought some from publix. going to grow them from seed. do you think they will do well in south florida?
Giving it a go today using some blackcurrants picked from my allotment. Did you bother taking the flowers off as this took me ages?
Love your vid ...how do i make blackcurrant jelly jam ?
Brave heart theam
@ Hetzish.... What on earth are you prattling on about ?.. I take it you know what sugar is, what it's made of and how it's produced !!!?
omg... THIS VIDEO IS SAFE, NO ARMYS WHATSOEVER
Yeah, and cocaine is all natural too.
So you take truly magnificent black currants and mix them with truly awful and artificial sugar...hmm.