I got a phone call from a friend the other day saying ‘Emma – what are you doing tomorrow night?….. I am at a friend’s and he has a Blackcurrant bush which is full of Blackcurrants ready to be used… do you fancy making Jam?’
I LOVE those types of calls! YES! And here are the results:
Blackcurrant and Ginger Jam:
- 1.8 kg of Blackcurrants
- 1.7 litres of water
- 2.7 kg of sugar
- 1 lemon, zest and juice
- 2 small balls of stem ginger in syrup, chopped into small pieces.
- a small knob of butter
- Place the Blackcurrants in a large sink full of water. Pull the stalks off the blackcurrants, and place the blackcurrants into a large Preserving Pan.
- Cover the Blackcurrants with the water, and bring to a simmer. Simmer for about 40 minutes, uncovered, until the fruit is soft, and the water reduced.
- While the jam is simmering, prepare your jam jars. Ensure they are all washed, and rinsed, and once rinsed put them into the oven at 150oC. This will ensure the jam jars are sterilised, and will also help when putting the jam into the jar, as it will mean you are putting hot jam into a hot jar.
- Add the sugar, and stir frequently, until all the sugar has disolved.
- Add the ginger, lemon zest and juice. Bring to a hard boil, and boil for about 10 minutes.
- Skim the jam to remove any scum that appears on the top.
- Test the jam to see if it will set. To do this, keep a saucer in a freezer, and once cold, put a small tablespoon of jam on it, and place in the fridge for 5 minutes. While testing, put the heat down to low on the jam. The jam should set to a jam like consistency. If it has not, re-boil the jam for another 10 minutes and re-test.
- Add the butter, stir until dissolved, and leave to cool for 10 minutes.
- Ladle the jam into the prepared jam jars, and ensure they are tightly covered.