Sunday, 27 July 2014
Blackcurrant and Windfall Jam... and Raw Blackcurrant Jam
Blackcurrant is quite the headiest of summer flavours, almost musky, a touch tart, the scent of the leaves alone risks intoxicating. I long to make cakes and sorbets and all sorts, but, better still, to capture this flavour in a jar.
The winds brought down the first Windfall Apples, and I used these to add body, texture, pectin and tartness to the Blackcurrant Jam.
2 1/2 lb ripest Blackcurrants
1/2 lb grated Windfalls
3 lb Sugar
1/2 Lemon juice of
Macerate these overnight in a bowl. Bring to boil in a jam pan, then simmer quickly until reaches setting point. Pot in sterilised jars.*
I wondered a moment how to capture the raw Blackcurrant flavour, besides freezing, and remembered a recipe, again from Clare Island, for Raw Blackcurrant Jam. This recipe uses far less sugar and has to be eaten immediately (or frozen) :
Mash Blackcurrants without crushing pips. Beat until light. Add sugar to 1/3 of the weight of the currants. Beat again until light. Pot in clean jars. Use as jam - not just on toast, but with yoghurt, pancakes, cakes, smoothies, on a spoon...
*To test for setting point, put a plate in the fridge. Put a teaspoon of the jam on the cold plate, return to fridge. Setting point is reached if wrinkles when cool. Sterilise clean jars by putting in oven at 100 C for 20 minutes.