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Blackcurrant Jam
Rich and tangy, this homemade blackcurrant jam is bursting with deep, fruity flavour. The perfect for your morning toast, scones, or even stirred into yoghurt. With just a few simple steps, you can have your own jar of deliciously fresh jam ready to enjoy
- Ingredients
- Method
Ingredients
- 1kg fresh or frozen blackcurrants
- 1 1/2 - 2 cups water (375-500ml)
- 6 cups Chelsea White Sugar (1.35kg)
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Method
Place blackcurrants and water in a large saucepan or preserving pan (use the smaller quantity of water if using frozen fruit, and the larger quantity for fresh fruit). Boil gently until fruit is soft.
Add sugar and stir until dissolved. Bring to the boil and boil rapidly for 15 minutes, or until setting point is reached. You can test for the setting point by placing a small amount of jam on a cold saucer - the surface should wrinkle when a spoon is pushed through it. If the surface doesn't wrinkle, return to the boil for 1-2 minute intervals and test again.
Ladle hot jam into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.
Makes 4 cups of jam.
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4
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You May Like These
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
How to Choose SugarFor Baking?
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