Friday, 22 July 2016

Seedless Blackcurrant Jam

As I have mentioned before my grandparents had a large smallholding mostly laid to orchards but with a big fruit garden as well.  They always grew a quantity of Raspberries, Strawberries, Gooseberries both red and white and Redcurrants as well as Blackcurrants. Fresh from the garden cannot be better and often stored in the freezer until my Nan could make something of them.  The blackcurrant crop was never really a big one but it was an important one especially during the winter months.  Nan usually made wholefruit blackcurrant jam to have on toast for breakfast in the morning and to give a shot of vitamin c.  As blackurrants are a fragile crop they do not always travel too well so if you have a supply from your own garden or come across them at a reasonable price nab them whilst you can.

I was pleasantly surprised therefore to come across this particular recipe which uses a small quantity of berries but is seedless. Not everyone copes well with the seeds so to me on paper this seems a winning combination and uses minimal ingredients. The Recipe comes from Annie Rigg's Gifts from the kitchen ISBN 978-0-85783-296-2.  Its a lovely book.


500g of blackcurrants
450g preserving sugar

Place the blackcurrants in a large pan with 250ml of water.  Bring slowly to the boil and then reduce the heat and simmer gently to allow the fruit to soften and burst.

Press the fruit and juice through a nylon sieve set over a bowl to extract all the pulp from the berries and the seeds.

Return the blackcurrant pulp to a clean pan and add the preserving sugar.  Stir constantly over a low heat until the sugar has dissolved then increase the heat and boil rapidly until setting point is achieved.  Guidance says 10 minutes but you should test with the cold saucer method every so often until set is achieved.

Pour into sterilised jars and seal immediately.  Store on the Pantry shelf. 

I think this will be lovely with scones and fresh cream or slathered on chunks of home made bread or toasted.

I have blackcurrants in the freezer which are destined for this recipe but I shall also keep my eyes peeled for some fresh as well to make another batch of this and probably also some blackcurrant cassis and blackcurrant cordial if I can find enough.

Blackcurrants are one of those crops that we should all grow at home as you just do not see them very often.

Catch you later.



Makes approximately 2 x 450g jars.

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