Sunday, 18 July 2010
How to make blackcurrant jam
The blackcurrant bushes we planted on the allotment last year have given us our first crop which I picked last week. I turned it all into blackcurrant jam. The video above is how I did it.
One thing to remember about blackcurrants (and red and white varieties) is that they are high in pectin so there is no need to add lemon to get the jam to set. We use the same weight of sugar to fruit. Other recipes I have seen use more sugar. It depends ultimately on how tart you want it. Some recipes add water as well. We didn't this time but were I making jelly instead, I would.