Friday, 8 July 2011


We had a productive Sunday afternoon fruit picking so Monday was spent jam making.
 1.8kg blackcurrants
2.75kg granulated sugar
1.4l water

Put the blackcurrants into a large pan with the water and bring to the boil, reduce to simmer for at least half an hour. The blackcurrants should be soft and squashed easily.
Meanwhile put the sugar in a low oven (whilst your jars are in there sterilising) for 15 minutes. Warming the sugar helps it to dissolve when added to the blackcurrants.
Tip the sugar into the fruit and stir until completely dissolved.
Bring to the boil again and boil rapidly for 6-8 mins (don't stir at this stage).
If you have a sugar thermometer it will be doe when it reaches 104 degrees C otherwise take the jam off the heat and do the plate test to see if it's reached setting point.
Pot the jam into warmed sterilised jars and seal.

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