July 18, 2011

Blackcurrant jam


The last and final work using these mega blackcurrants from my friends' kitchen garden was to make a summer version of blackcurrant jam. Tasting these blackcurrants I found them to have quiet  a fresh/sour taste, so I decided to increase the sugar level from my usual ratio of 2 parts of fruits to 1 part of sugar to a level 3 parts of fruit to 2 parts of sugar.

Ingredients:

  • 400 g (Danish) blackberries 
  • 300 g sugar
  • 10 g gelling powder (citrus pectin, sugar and citric acid)
  • 1 branch of taragon
  • pinch of pepper




  • Heat up the blackcurrant in a cooking pot together with a small amount of water.
  • When the blackcurrant are boiling, add the gelling powder and agitate.
  • It is important NOT to add the sugar at this stage, as the gelling powder need the water from the fruit to hydrate sufficiently.
  • Bring the fruit to the boiling point and let it boil for 2 minutes
  • It is important NOT to add the sugar at this stage, as the gelling powder need the water from the fruit to hydrate sufficiently.
  • Bring the fruit to the boiling point and let it boil for 2 minutes
  • Add the sugar to the fruit. It is very important, that you add the sugar little by little, while you agitate, in order to pre-gelling/gel lumps in the jam.
  • Bring the fruit, sugar, taragon and pepper to the boiling point again and boil for another 2 minutes.
  • Prepare the jam glasses by filling them with boiling water. I do not use any preservatives in my home-made jam, so this is important to increase shelf-life of your jam.
  • Another thing you can do is to store the jam cold afterwards.
  • As the jam is made from 3 parts of fruit and 2 part of sugar, the sugar content is not high enough to preserve the jam.
  • Fill the glass with jam and close the glass.


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