Posts Tagged ‘blackcurrant recipe’

This delicious Berry Chia Jam was made by Elite Athletes- Annika Pfitzinger and Hamish Carson of New Zealand… Thanks guys!

I’m super excited that we can share this recipe with you all, as its very versatile and tasty, without the refined sugar! It can be used as a scrumptious spread on bread, scones or muffins… whichever takes your fancy 😀

Chia jamIngredients 

2tbsp chia seeds
1 cup frozen Sujon frozen berries-slightly defrosted
1tsp Sujon Blackcurrant powder
Juice of half a lemon
1tsp honey or maple syrup


Mix all ingredients in a bowl, crushing berries slightly. Adjust lemon juice and maple syrup to taste. Leave for 1-2 hrs in the fridge to allow the seeds to absorb the liquid and thicken the jam.

Store in an air-tight container in the fridge and the jam will last about one week. If you don’t think you will use it all up within a week, you could freeze the jam into ice cube trays for single use.

…It also goes great with cashew cream on banana bread!

Find your nearest Sujon Frozen Berries stockist here:

Purchase Sujon Blackcurrant Powder Direct

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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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Serves: 8

Preparation time: 20 minutes

Cooking time: 1¼ hours

• 4 large egg whites
• 225g caster sugar
• 2 tsp cornflour
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 450g frozen blackcurrants
• 2 tsp cornflour
• 3 tbsp caster sugar
• 300ml double cream
• 200g crème fraiche

Photo: Courtesy of UK Blackcurrant Foundation



  1. Preheat the oven to 130C
  2. Line a baking sheet with non-stick parchment paper and draw a 23cm/9″ circle, turn the paper over.
  3. Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition. Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy. Fold in the vanilla and vinegar.
  4. Scoop the meringue onto the paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
  5. Bake in the oven for 1¼ hours or until firm and crisp around the edges. Remove from the oven and leave to cool. The meringue may very well crack and sink a little, transfer to a flat serving plate.
  6. While the meringue cooking, put the blackcurrants into a pan with 3 tablespoon water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and colour the juices.

Blend the cornflour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened. Turn the blackcurrants into a bowl to cool. When ready to assemble, whip the cream until softly peaking, fold in the crème fraiche then fold in half of the blackcurrants. Pile this onto the pavlova, gently spreading it to the edge then spoon over the remaining blackcurrants and syrup… And there you have it a beautiful dessert!

You don't need to be a chef to make this one. It is easy to make and great flavour combos here!

What you need…
• Slab of Salmon
• Sujon Blackcurrant Powder
• Salt & Pepper

How to prepare…
Place a large piece of raw salmon on aluminium foil.
Rub one teaspoon of blackcurrant powder over the salmon and sprinkle with salt and pepper.
Let the salmon sit in the foil in a fridge for 1-2 hours before baking.
Bake the fish until it is opaque, generally it will take 4-6 minutes per half inch of thickness.