July 20, 2015

Classic blackcurrant jam with twist of balcamico

Again I have receive from mega blackberries from the kitchen garden of my very good friends in Horsens. This time I have been making a more classic jam with a small twist of balcamico.

  • 700 g (Danish) blackberries 
  • 50 g water
  • 350 g sugar - of which 50 g is used for dry-mixing with pectin and citric acid
  • 10 g gelling powder (pectin)
  • 2 g citric acid
  • 1 teaspoon of balcamico
  • preservative - optional
  1. Heat up the blackcurrant in a cooking pot together with a small amount of water.
  2. When the blackcurrant have reach a temperature of 80°C, add the gelling powder and agitate very well.
  3. It is important NOT to add the sugar at this stage, as the gelling powder need the water from the fruit to hydrate sufficiently.
  4. Bring the fruit to the boiling point and let it boil for 2 minutes
  5. 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.
  6. Bring the fruit the boiling point again and boil for another 2 minutes.
  7. Addition of balcamico, add it by ½ teaspoon by the time, so you can adjust the taste to your own preference.
  8. Prepare the jam glasses by filling them with boiling water. Another thing you can do is to store the jam cold afterwards to increase the shelf-life.
  9. As the jam is made from 2 parts of fruit and 1 part of sugar, the sugar content is not high enough to preserve the jam.
  10. Fill the glass with jam and close the glass.


  1. Hej Karin !

    Jeg er med på en udveksling af solbærmarmelade ved førstkommende lejlighed. Jeg overvejer lidt at lave en lille salgsbod med marmelade på arbejde for mine kolleagere.


  2. Hej Karin !

    I første omgang havde jeg tænkt, at pengene skulle gå til indkøb af flotte sylteglas. Og efterfølgende kunne salget i september/oktober blive doneret til "A Race Against Breast Cancer".



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