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Blackcurrant Jam making with the award winning Fiona Egan.

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How to make Blackcurrant Jam

Today I will show you how to make Blackcurrant Jam.

You can find the recipe here:

You will need:
600g Blackcurrants
400g Granulated Sugar (approx)
100ml Water
2tbsp Lemon Juice

Homemade Blackcurrant Cordial with Sugar Free option

In this video we are making SUGAR FREE Blackcurrant Cordial with Homegrown Blackcurrants from our young Food Forest, using a refined Sugar alternative in exactly the same way you can make the traditional recipe using Sugar... I actually made 2 batches one with normal Sugar and one with the alternative option.
You'll be able to follow along with the video and make this SIMPLE Cordial for yourself.
We hope you enjoy the video and we hope that you enjoy making yourself some delicious fresh vitamin C packed Cordial too.

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Blackcurrant Jam | How to make homemade Jam | Kravings

My jam making history is an old one! In 2011 I appeared on the show Come Dine With Me Canada that actually taped in 2010 - my new friend Graham gave us each a jar of Blackcurrant jam to take home. I couldn't help but notice that I had the same berry bush that he had. A year or so I saw the fruit but had no idea that they were blackcurrants! That year, I rallied the troops aka my Mom and make jam for the first time.

Here are the ingredients and steps to make this recipe!

Blackcurrant Jam

5 cups Blackcurrants
4 cups Sugar
57 gms Pectin

Wash and clean the blackcurrants
Add this to a pot with the sugar and allow the sugar to melt
Stir at intervals for about 15 mins
Switch off the heat and allow the mixture to cool
Process the cooled mixture and add back into the pot
Add the pectin and mix and bring to a rolling boil for one minute
Pour into sterilized jars and cool

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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

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How to make Blackcurrant Cordial

Ever wondered how to make a batch of Blackcurrant cordial? Well here it is in association with the fantastic Borders Berries Fruit Farm.
Recipe below: also check out thebatchlady.com and join me on socials @The Batch Lady for more top tips everyday.
Blackcurrant Cordial

Makes about 2 litres
I freeze it by the bag, it doesn't freeze completely solid so, it can be scooped out a little at a time to avoid defrosting too much. It would make a delicious jelly, ice-lollies & Kir Royale.


Ingredient’s

1kg blackcurrants
2 litres water
1kg sugar

Method

1. Wash the blackcurrants by covering them with water in a basin and draining off the flotsam and jetsam that floats to the surface. No need to remove stalks.
2. Put them in a pan with 2 litres of water. Put on medium heat and simmer for 20 minutes.
3. Strain through a sieve and compost the pulp.
4. Add the sugar to the juice, stir and return to a gentle heat to fully dissolve.
5. Allow to cool then bag and freeze to use all year.
6. Once defrosted, store cordial in the fridge for up to 2 weeks.

Blackcurrant Jelly Recipe | How to Make Blackcurrant Jelly

This blackcurrant jelly recipe can apply to all berries such as red, white and black currants, gooseberries and indeed now sea buckthorn. A word of warning however, it does not apply, perversely enough, to nearly all fruits that are suffixed by berry, i.e. straw, black, rasp, logan and so on. The rule is if its round it will work with this blackcurrant jelly recipe if its all knobbly it wont!

The other wonderful thing about all these fruits when used in this lbackcurrant jelly recipe is that you need very little of the actual fruit. It is perfectly possible, I know because I do it, to have a single small blacurrant bush in your garden to supply you and your extended family with a whole year's worth of blackcurrant jelly.

Blackcurrant Jelly Recipe Ingredients:
■1 Kg Fruit
■500ml Water
■1.2 Kg Sugar

To Prepare Blackcurrant Jelly Recipe
1.Boil the fruit in the water for as little time as possible to make sure it has turned to a pulp. The longer you boil it the more flavour you will lose. Sea buckthorn takes probably only 10 minutes, but blackcurrants can take up to 30 minutes. It all depends on the thickness of the skin and the density of the flesh. Just make sure the fruit is boil down to a soft mush. For this stage also ensure the saucepan is covered to avoid evaporation.
2.Give the mixture a good mashing to extract the most from the fruit and allow to cool for handling. If you are unsure of the pectin levels in the fruit, it is at this stage you should perform a pectin test. Sieve either through muslin if you want a clear horticultural show quality jelly or through a kitchen sieve if you just want to eat it and don't want to hang around all night waiting for it to go through the blessed muslin. You can guess which method I advocate!
3.Pour the extracted juice into a jam kettle, add the sugar and boil vigorously for 5 minutes. The sign that all is well is if the mixture takes on a foaming boil and you have trouble containing it in the kettle. If it boils just like water then add another 250g of sugar and bring back to the boil quickly, this should cure the problem. Test for set of the jelly by pouring a small amount from your stirring spoon onto a cool saucer. Leave the dollop on the saucer for a couple of minutes and see if it is skinning over when you push it around. If not boil a little longer and test again. Word of warning don't let the jelly start to set up in the saucepan and then reheat it. Keep it good and liquid over a low heat while testing.
4.Once you have the set you require which should be a doddle with these kinds of fruits decant into sterile jars. QED!

I can tell you the resulting jelly from this blackcurrant jelly recipe will be out of this world. It won't have been all over boiled and lost its fresh flavour and the set should be good and strong. Blackcurrant is my favourite, but I have to say the sea buckthorn is well worth a try; it's not really a jelly for putting on toast, the flavour is just to intense and sweety like. But served up on some good quality Cornish ice cream -- heaven!