From Marguerite Patten Basic Basics. Jams, Preserves and Chutneys 2001. Marguerite Patten is still regarded in the UK as the most distinguished jam maker and preserver. I use her recipes over and over.
This recipe makes beautiful soft jam but you do need to keep it in the fridge once opened. I make it every year because the bush in the garden yield 8lbs per year! I save jam jars and make sure they are clean by putting them through the dish washer. The resulting jam is dark, soft and jewel like, great with scones or toast.
Servings: 2 Lbs of JamPrep Time: 10 mins Cook Time: 40 mins
1 Lb black currants
1 1/4 cups water
2 1/2 cups sugar
5 or 6 jam jars
Put the washed fruit and water into a large pan like a large stock pot. Size is important. The molten jam really rises up the pan. If the currants are really ripe, use less water. Simmer very slowly until the currants burst. This process is important because this allows the currants to release their natural pectin.
Add the sugar slowly and stir over a very low heat until it’s all dissolved. Once all the sugar has melted, turn up the heat until the juice begins to boil. Continue to achieve a rapid rolling boil, a mad molten furious boil which rises up the pot. This is really important. Do not leave the kitchen and send the kids out!
Put your clean jars into a warm oven on a baking sheet. This sterilizes the jars and prevents shattering when in contact with the hot jam.
The boiling juice will turn darker and thicker when its boiling. After about 15 minutes check the setting point. I do this by putting a saucer in the fridge. Put a blob of molten jam on the saucer and put it back into the fridge. Check after a couple of minutes. If the blob wrinkles, setting point is there.
Carefully, take the jars out of the oven and pour in the molten jam. It will fizz up like champagne. Take care when pouring. Fill the jam jars to the top and twist on the tops. When the jam cools overnight the lid will pop and remain depressed.
Admin note–BWB 15 minutes is advised.
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