Archive for July, 2011

Approximate Cooking Time: 30 minutes

Recipe Ingredients:

1.5kg Sujon Blackcurrants

1.1 kg Sugar

500ml Water

Recipe Method:

Add the blackcurrants to a preserving pan (jam pan) or a tall, heavy-bottomed stainless steel saucepan with the water. Gently bring up to the boil, and then remove from the heat.

Add the sugar, stir to dissolve, and then put back onto the heat, and once more bring up to the boil. Simmer just under the boil for 30 minutes on a medium heat. During this time occasionally stir to make sure the jam does not stick to the bottom of the pan and burn. Occasionally skim the top for foam with a spoon.

After thirty minutes of simmering bring the jam up to a rapid ‘hard’ rolling boil for 10 minutes, to reduce the moisture content and thicken. After 10 minutes test the blackcurrant jam’s setting point by using a cold plate, (as described above) or by checking that it has boiled for at least 10 minutes over 105C or 220F. Once at the setting stage pour into sterilized jam jars and seal. Store in a dark, cool place; the jam will last over 6 months to a year.


To test if your Jam is set spoon a little of the boiled preserve on to a cold plate, (chilled in the fridge) leave to cool for one minute, then push the preserve with a finger, if it has reached the setting point the top of the preserve should wrinkle with a skin. Using a thermometer: Most jams and marmalade’s reach a setting point once they have been boiled at 105C for 10 to 15 minutes.

If you prefer a Blackcurrant ‘jelly’ to a jam, (without the ‘bits’) simmer the fruit and water without the sugar first, after 30 minutes, when the fruit is tender, mash the fruit with a ‘potato masher’ and then fully strain through a fine sieve to remove the skin and pips (or even better, strain over-night using a ‘jelly bag’). Boil the clear juice again in the preserving pan with the sugar for a clear jam or jelly.

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