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.

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