How to Make Blackcurrant Jam
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- Опубліковано 15 лип 2013
- www.lizzielenard-vintagesewing.blogspot.co.uk
www.lizzielenard-sewingdesigns.co.uk
Blackcurrant jam is very easy to make. Use equal weights of fruit and sugar, and just enough water to cover the fruit in the pan. The fruit needs to be washed and have the stalks removed and can be stored in the freezer before use. Blackcurrants are naturally high in pectin, so provided the fruit is in good condition and not overripe, it should be fairly easy to get a good set. - Навчання та стиль
I have made this recipe four times now year on year from blackcurrants out of my garden, has worked every time, with a lovely authentic homemade jam being the final product. Thank you, Lizzie!
I recently made it for the first time. Delicious.
Thanks for this Lizzie. Made blackcurrant jam this morning using your method.
I love this jam ..has such a great flavor
Just made some raspberry jam. Had 1.6kg of fruit and I used 1.2kg of sugar and the juice from half a lemon. It made four pint jars and it set ok. I did waterbath it for 8 min although my mum never did this back in the day. I hope thats enough sugar for long term storage? The tiny bit I had left over tastes very very nice. Sweet but very fruity flavoured.
Fantastic thanks , all went well for my first time making this . Very well explained ☺
Very easy to follow video with clear instructions. Thanks
Thanks lizzie.... Your an angel
You're delightful and this jam is life changing
Crikey, life must have been pretty dull before.
Mmm, that looks delicious. I wish I could grow currants here. Thanks for sharing Muv.....!
good video, easy to follow,yum yum jam!
Hi Lizzie! Just spent this evening making your yummy jam, best tutorial on UA-cam :) love your style and can't wait to try your jam! Xx
EXCELLENT
Excellent thanks very easy to follow
Black currant jam is lovely with hot scones and clotted cream...
Taste good, thank you
مشاء الله عليك وصفة كوفيتير توت جربتها جميلة جدا😍
Nice video Lizzie.
In the US, it would be recommended to boiling-water-bath process the jam for 10 minutes if hot, clean jars are used or 5 minutes for pre-sterilized jars. But if I only make a few half pint jars, I don't do it. I might store those jars in the fridge.
I also use an 'English' recipe for my currant jam, just like this. Once you do it a couple of times, you'll know how long to boil the jam. For my recipe, after simmering, I add all the sugar at once and keep the heat low until it is dissolved, then boil away.
+Kathy Wiederholt Thanks Kathy. I have never understood why Americans do the water bath business. If the jars are clean, hot and well sealed a vacuum will be created, and if the sugar level is right the jam will keep for years in a cupboard - no need to clutter up a fridge.The reason I add the sugar a little at a time is because adding it all at once lowers the temperature in the pan, so the sugar takes longer to dissolve. This might not be such a big problem when making blackcurrant jam in July, but when you are making marmalade in January using sugar that has been stored in a cold pantry, it really adds to the time stirring all the sugar in.
+Lizzie Lenard I think our safety bureau, USDA, finally just consolidated all their methods to include processing of some kind. As a child we used hot paraffin. Then I remember a time when we turned freshly-filled jars over onto their lids for a time. Now it's all waterbath. On the sugar - ah, my recipe actually says to heat the sugar in a bowl in the oven while the berries simmer :)
+Kathy Wiederholt Hello again, Kathy. Yes, in the past I have warmed the sugar before adding it, but I don't bother any more. As for the USDA, they are just making extra work for you and extra sales for the waterbath manufacturers. I must drop them a line to let them know that there are no known casualties resulting from the consumption of my jam.
+Lizzie Lenard YES! Thank You!...
I've lived in the States for 45 years. I was a Home Ec. teacher in England. Never have water-bathed pickles OR jam. Sugar and acid is the preservative. I ALWAYS water bath canned fruit and veg.
Very clear - as a novice I may even succeed!
espectacuar
Hi Lizzie. When preparing the fruit, I understand that I need to remove the stems/stalks. However, do I need to remove the flower ends?
Roberto Sales No, Roberto, you don't. Even trying would take you several zillion years, and you would never want to make blackcurrant jam again. They are tasteless, have virtually no substance, and make no difference to the jam. The stalks, however, would make the jam taste woody.
***** Thanks so much; this is a relief, as I have about 10 quarts of the little buggers to go through!
How long shelf life do they have ?
Good very easy recipe. I have a mix of red, white and black currants in the freezer, would I be able to use them all together?
Just use the blackcurrants for jam. Red and white currants are better used for jellies because the pips stay quite hard when cooked.
are you going to boil the jars now, or can you store them as is?
Hello Uncle John, No need to boil the jars. Hot jam going into hot jars, then the lid being screwed on tight while still hot, creates a vacuum once the jam has cooled down. Store the jam in a cool, dark cupboard and it will last for ever.
Almost.
Do you cook the seeds or you remove the seeds from the currants?
That was my question as well, but it doesn't look like we are going to get an answer.
if im doing it by cups and have 4 cups of blackcurrants then do i add 4 cups of sugar ? Also would it be ok if i added less cups of sugar ?
Equal weight, not equal volume. I think you will be surprised by the astringency of black currants if you use less sugar, and it also will not gel well.
What is the name of blackcurrant in tamil.
I see Silver spoon sugar is now from Beet
surely, you dont need the same weight of sugar. Cant you use half the weight of sugar, like you do with red currant jam?
Have you researched other recipes?
that's simply just not covered in water at all.
Blackcurrants in a pan do not conveniently reach an even level at the top, so some are slightly above the water level, some slightly below.