Last year, I discovered my in-laws had huge blackcurrant bushes growing in their garden. In my previous non-foodie life I had walked past these bushes EVERY time I went to visit and never paid any attention to them. I couldn’t believe they were there all along and I didn’t know it!
I asked my mother-in-law if I could have some of the fruit as she wasn’t going to use it, she said we could help ourselves, so one morning last year the four of us went out with carrier bags and bowls and picked as much as we could carry. It took several hours for me to top and tail the fruit ready for freezing until a later date. In total we had around 4kg of Blackcurrants (not to mention spiders!)
I had plans for making jam but refused to buy empty jars since I could buy a jar with something in it for around the same price so it’s taken me a while to gather enough jars to make jam. Especially since my stash of jars has been emptied into the local bottle bank by my well meaning husband at least twice.
On Tuesday, I finally got around to making up a batch of jam which set perfectly and I was delighted with it. I still have 3 freezer bags full of last years fruit in the freezer waiting to go, I’d better get a move on and make room for this years!
(Adapted from The Best of Mrs Beeton’s Jams, Pickles & Preserves)
900g Blackcurrants (washed, topped & tailed)
Fills approximately 4-5 standard jam jars
Place your prepared fruit into a large saucepan/preserving pan with the water.
Bring to boiling point then simmer gently for 20 minutes.
Add the sugar and boil for about 30 minutes from the time the jam re-boils or until a little almost immediately sets when tested on a cold plate.
Towards the end, the jam must be stirred continuously to prevent it boiling over or sticking to the bottom of the pan.
Pour into sterilised pots, cover and label.
Store in a cool, dry place until required.