Black Currant Jam Recipe
Ingredients:
- 4 lbs (1.8 kg) black currants
- 2 pints (1.15 litres) water
- 6 lbs (2.7 kg) sugar
Method:
- Remove the stalks and wash the fruit.
- Put into a pan with the water, bring to the boil and simmer gently until the fruit is soft.
- Test for pectin.
- Add the sugar and stir until it has dissolved.
- Bring to the boil and boil rapidly for about 5 minutes until the jam sets when tested.
- Remove the scum.
- Pot and seal at once.
Makes about 8 lbs (3.6 kgs) of jam. These articles will get you started and explain the finer ponts of making
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Filed under All Recipes, Black Currants, Fruit, Jams, Val's Preserves, Vegetarian Recipes by
Comments on Black Currant Jam Recipe »
Clive Pritchard @ 5:16 pm
How do you test for pectin?
John @ 11:09 pm
See the advice section mentioned above in the recipe for how to test for pectin
Dianne @ 2:33 pm
Help have just bought a tefal jam maker but no recipe for blackcurrant jam. Can I use the gooseberry recipe
Val @ 11:30 pm
I haven't got a jam maker but would be dubious with black currants.They need to be cooked long and gently for 20-30 minutes before the sugar is added or they will turn out like hard buttons in the jam. Once the sugar has been added, it toughens the tissue and no amount of boiling will soften the fruit.
Liz Smith @ 9:44 am
Worked a treat and I shall certainly use it again – often!
Janet Sanders @ 2:53 pm
do you have a recipe for diabetic black currant jam?
Val @ 5:32 pm
I'm afraid I don't. Have you tried a Google search?
Lesley Smith @ 12:02 pm
Hi,
Did you try blackcurrant jam in the jam maker as I have just bought one and want to try the same!
Thanks,
Lesley
Val @ 1:39 pm
I've never tried as I haven't got a jam maker but someone else may come along with the answer.