Blackcurrants make an excellent purée – for six people just take 8 oz (225 g) of currants and 3 oz (75 g) of caster sugar. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. The jam can settle while the jars warm up for 10 minutes. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Asked on 10 Sep 2016 by Eliza51. Turn off the heat and skim any strange looking foam from the top of the jam and throw away. Preheat the oven to 180 degrees centigrade. Stir well, pour the hot jam into warm sterilised jars (see food team’s tips), then immediately cover with waxed discs and lids. James uses them a lot, combining a Delia Smith-esque voice of calm with a refreshingly modern outlook. Wipe the jars. Remove the pan from the heat, skim any scum off the surface, then leave for 5 minutes for the fruit to settle down into the syrup. Put in warmed jars and… I first tried it 18 years ago, it worked wonderfully and so I've never had cause to try another version. Experiment title: Blackcurrant Jam 1 Recipe: Delia Smith, Complete Cookery Course 2lbs Blackcurrants 1 pt Water 2.5lbs Sugar Theory: Place Water and Blackcurrants in Maslin pan, simmer 'til fruit is cooked (30mins-ish). Read about our approach to external linking. Our collection of blackcurrant recipes shows that the fruits can be used for so much more than flavouring the drinks of our childhood. Experiment title: Blackcurrant Jam 1. 3lb (1.3 kg) blackcurrants. Yes, we would still use the same amount of water. Easy and delicious recipe for blackcurrant jam made the traditional British way, and needing only three ingredients - blackcurrants, water and sugar. String the blackcurrants by running a fork down the stem to remove the berries. It's excellent on crisp toasted rye bread, or spooned with yoghurt onto porridge in the morning. Dip a large spoon into the pan of jam and scoop out a spoonful. Home made blackcurrant jam. This blackcurrant jam is a family favourite and is very easy to make, and eat! Place a fine mesh sieve over your preserving pan, and strain the juices from the blackcurrant … Put into a pan with the water, bring to the boil and simmer gently until the fruit is soft. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. A jam funnel is useful for filling the hot jars to prevent the jam dribbling down the jar sides. Warming the mince pies or baking from frozen. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. You’ll need a sugar thermometer for this recipe. Pot and seal at once. Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2021 All Rights Reserved Delia Online. Helston. E.D.SMITH® Pure Jams. Thanks Marion Williams To ask a question, simply login or register. Put blackcurrants and water in a heavy-based saucepan; bring to the boil and cook for 15 minutes. Thanks Marion Williams In a classic summer pudding like this wonderful looking example … Spiced … This easy recipe uses the whole fruit for a tart, rich preserve that sets well. I want to make Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants, shall I use the same amount of water? Place your jam jars, lids, jam funnel, and ladle into a cold oven, and set the temperature to 140°C/280°F (120°C/250°F fan). Remove scum from top of jam, with a metal spoon: Fill warmed jars to the brim.Put on waxed paper discs straight away, waxed side down.This seals the jars and protects them from the atmosphere. For a better experience on Delia Online website, enable JavaScript in your browser. I grew up in Ukraine where it was almost obligatory to have blackcurrant jam in a fridge. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. Put two saucers in the freezer for testing the jam later on. Method for Blackcurrant Jam: Remove the stalks and wash the fruit. 7. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated. Blackcurrant & lavender jam: Add 1 tsp of fresh or ½ tsp dried lavender flowers to the sugar and fruit pulp. Add the sugar and cook over a low heat stirring … I want to make Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants, shall I use the same amount of water? Place the blackcurrants in preserving pan with 1.5litres cold water, bring up to the boil, then simmer gently until the currants are tender and the mixture has reduced considerably. Cold plate test. Add the water, bring to a simmer and cook for about 10 minutes until the blackcurrants are soft. This jam is quite delicious with duck and most game dishes, and of course in a variety of sweet dishes like blackcurrant tarts and on ice cream; the opportunities to enjoy are endless! Gently push the jam with your finger and if the jam wrinkles slightly, it will set when cool. Blackcurrant Jam is one of the easiest jams you can make. Curious why this was a favourite flavour more than a century ago? Blackcurrants are incredibly good for us, very rich in vitamin C and polyphemols when eaten raw, e.g. See more ideas about Jam, Jelly recipes, Jam recipes. It’s the wholesome fruity black currant flavour in a rich pure jam. Method. 2 1/2 lb (1.25 kg) Preserving sugar (Silver Spoon do a version which is recommended for blackcurrants) 1 1/2 pints (855 ml) water. Blackcurrant jelly is really easy to make. Place into a preserving pan or very large saucepan. Blackcurrants simmering in water. They will be very hot when you take them out and I handle mine first with oven gloves and then with a thick, damp dishcloth, folded over a few times. Their sweetness naturally makes them perfect for desserts, providing a perfect flavouring for Fruit pastilles and chilled sweet soups (as in this Blackcurrant … Though we just were grinding it with a sugar in 50/50 ratio and then were enjoying it all winter long – on our buttered toasts or just a spoon- drop of jam mixed with a boiling water as a hot tea/drink. We love blackcurrant jam in so many things that we have become quite creative! Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. If you've got a glut of fruit, this is the easiest way to use it up - blackcurrant jam makes a really lovely gift for loved ones and will keep for a long time unopened. Don't panic if your jam takes ages to set, she assures us: it will be fine. Remove the scum. First remove the stalks from the currants, then sprinkle them with the sugar in a bowl. Good bread, creamy butter and superlative jam makes, for my money, one of the simplest yet most luxurious snacks ever invented. Recipe: Delia Smith, Complete Cookery Course. You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar. Why not ask your question now. Put a couple of saucers into the freezer, to test for set later. Blackcurrants are about so much more than just squash - this blackcurrant jam recipe is so easy to make and you can enjoy it year-round and not just when it's in season. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer. Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants. Boil for around 5–8 minutes, then test for a set. 2 tblsp blackcurrant jam; 5 tblsp sugar; Filling: 250g mascarpone cheese; 200g cream cheese; 300g double cream; 6 tblsp sugar; 1 tsp vanilla extract; Juice of ½ lime; Method: Line cake tin with a greaseproof paper and butter inside of the tin gently; Put blackcurrants, sugar and jam into a pan. Don’t get me wrong, some of my dearest memories are of making batch after batch of jam with my mom and grandma in the summer when I was a child but unless I’m going to go all out and make enough jars of jam to last us a whole year, I always forgo the canning process and make some good old freezer jam instead. Method. One taste of our Black Currant Pure Jam and you’ll understand! 5 or 6 jam jars with lids. Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping. Experiment title: Blackcurrant Jam 1. Add the sugar and stir until it has dissolved. 2kg Blackcurrants. Either put outer lids on while jam is hot or when it is quite cold,NEVER in between. If it doesn’t, leave on the heat for a few more minutes and repeat until wrinkles appear. While your jars are still hot, fill them right up to the top. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. Blackcurrant Jam is one of the easiest jams you can make. Place two or three saucers in the freezer. You don’t even have to remove the blackcurrants from the stalks. Bring to the boil and boil rapidly for about 5 minutes until the jam sets when tested. Dec 8, 2017 - Explore Dy Darch's board "Blackcurrant Jam" on Pinterest. Recipe: Delia Smith, Complete Cookery Course. Test for pectin. Checking for a set. Label, then store in a cool, dark place. Hold the spoon horizontally over the pan of jam and allow the jam to drip – setting point has been reached when the jam forms a long drip, slightly resembling webbed feet, and hangs without dropping from the spoon. Do you have a question for Delia or Lindsey? Makes 450ml (1-2 Jam jars) Ingredients 300g (Organic) Blackcurrants defrosted 300g sugar - granulated or caster 1 lemon – juice only 250ml water Tot Organic Blackcurrant Jam JavaScript seems to be disabled in your browser. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy. Boiling the jam. Add warmed sugar (A small metal tray in the oven at 180ªC while the blackcurrants simmered did the trick). The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar. Add the sugar, stir to dissolve and bring back up to the boil; simmer for an additional 15 minutes. 2lbs Blackcurrants 1 pt Water 2.5lbs Sugar Green gooseberry jam with elderflower Pam welcomes the first tiny gooseberries that appear in the month of May, just as the first boughs of elderflower are beginning to show... Prep 10 mins Cook 15 mins Blackcurrant & cassis: Add 1 tbsp of cassis to the finished jam before bottling. Add the sugar and stir until gently dissolved, then increase the heat and bring to a rolling boil. This recipe comes from my battered old copy of Delia Smith's Complete Cookery Course, circa 1985. Make sure all sugar is dissolved then boil rapidly for 10mins, then test for set. 9. Blackcurrant Jam. Add warmed sugar. 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