When I came home I made Blackcurrant Jam here is the recipe I used
Ingredients: 1kg (2lb) blackcurrants-
750ml (1 and a quarter pints) water-
750g (1 and a half pounds) preserving or granulated sugar-
a little brandy to seal..
Method:
Put the blackcurrants and water into the preserving pan, bring slowly to the boil stir until the sugar has disolved, then reduce the heat to a simmer for 20-25 minutes stirring occasionally until the mixture has reduced by a third.
Add the sugar to the pan, slowly return to the boil, keep stirring until the sugar has disolved, then boil rapidly for 15-20 minutes or until setting point is reached.
Remove the pan from the heat, and leave the jam to stand until coldish..
Ladle the jam into the sterilized jars, Cover each jar with a waxed paper disc dipped in brandy then seal..
The shelf life for this is two years, but when opened must be stored in the fridge.
Job done ;D
My favourite flavour jam, ever since I was a child when my mum used to give it to me on buttered scotch pancakes! (I go to Helen Masacz's Art Class if you could give her one of these I would gladly buy it as home made anything is better than shop bought!) Regards Denise
ReplyDelete