Deliciously Homemade: Delia Smith’s Blackcurrant Jam Recipe
Making blackcurrant jam is one of my favorite kitchen adventures. It’s a simple process. But the result? Extraordinary. You get a jar of jam that bursts with the fresh, tangy taste of blackcurrants. There’s something really satisfying about it. Turning a bunch of berries into a delicious spread. It can brighten up your breakfast or teatime. So, let’s get into the heart of this Delia Smith Blackcurrant Jam Recipe and start cooking up some homemade goodness!
How To Make Blackcurrant Jam Recipe Overview
This recipe is just the perfect way to capture all that goodness of blackcurrants. It’s pretty simple and you only need a few things to get started. In about an hour, you’ll find yourself with around 4 to 5 jars of this amazing jam. It’s such a great thing to do on a lazy weekend morning. You end up with a jam that’s got this lovely balance of tart and sweet flavors. It’s so much more flavorful than what you buy at the store. I absolutely love slathering this jam on fresh bread or using it to jazz up my desserts.
Ingredients
- Blackcurrants (900g)
- Lemon Juice (from 1 lemon)
- White Caster Sugar or Granulated Sugar (600g)
Instructions
- Get Your Jars Ready: First off, make sure your jars are super clean. Wash them in hot soapy water and then pop them into a preheated oven at 140°C. Leave them there for about 10 minutes to sterilize.
- Cook the Berries: Grab your blackcurrants and toss them into a big saucepan. Add just a little water – enough to cover the bottom of the pan. Heat them up gently until they start to soften and burst. This is where all the magic starts!
- Add Sugar and Lemon: Once your berries are looking soft and juicy, stir in the sugar and lemon juice. Keep the heat low. Stir until the sugar completely dissolves. It’s important to be patient here – you don’t want any crunchy sugar in your jam.
- Time to Boil: Now, crank up the heat and bring your mixture to a good, rolling boil. Let it bubble away for 10-15 minutes. You’re looking for that thick, jammy consistency. To test if it’s ready, spoon a bit onto a cold plate. If it wrinkles when you push it, it’s perfect.
- Jar It Up: Take the jam off the heat and let it sit for a couple of minutes. Then, carefully ladle it into your sterilized jars. Seal them up tight and let them cool down.
- Store and Enjoy: Once cooled, store your jars in a cool, dark place. After opening, keep them in the fridge. Now, get ready to enjoy your homemade jam on toast, scones, or however you like it!
Nutritional Value (per tablespoon)
Calories: 56 kcal
Carbohydrates: 14g
Sugars: 13g
Vitamin C: High due to blackcurrants
Recipe Tips For Perfect Blackcurrant Jam
Here are some tips you might follow to prepare perfect Delia Smith Blackcurrant Jam Recipe
Use Ripe Fruit: For the best flavor, make sure your blackcurrants are ripe and juicy. Ripe fruit contributes to the sweetness and depth of your jam.
Skim the Foam: As your jam cooks, a foamy layer might form on top. Skimming this off will help you get a clearer jam.
Test the Set: To check if your jam is set, put a plate in the freezer before you start. Then, to test, drop a little jam on the cold plate. If it wrinkles when you push it, it’s ready.
Sterilize Your Jars: Properly sterilizing your jars is crucial for the longevity of your jam. You can do this in the oven or by boiling them in water.
Don’t Rush the Cooking: Let the jam cook at its own pace. Rushing the process by turning up the heat too high can result in a burnt flavor.
Adjust Sugar to Taste: Depending on how sweet or tart your blackcurrants are, you might want to adjust the amount of sugar.
Label Your Jars: Always label your jars with the date so you know when you made the jam. This helps in tracking its shelf life.
Also Try: Delia Smith Inspired Plum Jam Recipe
FAQs
How long does homemade blackcurrant jam last?
Homemade blackcurrant jam can last quite a while if you store it properly. Unopened, it can stay good for up to a year. Just keep it in a cool, dark place, like a cupboard or pantry. After you open a jar, make sure to keep it in the fridge. In the fridge, it’s best to use it within a month. This way, you get to enjoy its fresh, tangy taste every time you spread it on your toast or scones!
Can I use frozen blackcurrants?
Yes, you can definitely use frozen blackcurrants for making jam. They work just as well as fresh ones. Before you start, just let them thaw completely. This helps release all their juices, which is key for a good jam. Using frozen fruit is a great option, especially when blackcurrants aren’t in season. So, don’t hesitate to grab a bag of frozen blackcurrants from the store and whip up some delicious jam any time of the year!
Why is my jam not setting?
If your jam isn’t setting, it might need more cooking time. Jam sets when it reaches the right temperature, around 105°C (220°F). Sometimes, it just needs a few more minutes of boiling to get there. Also, make sure you have enough sugar and lemon juice, as they help in setting the jam. Don’t worry if it seems a bit runny at first. Jam often thickens as it cools down. Just be patient and give it some time.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar in this recipe, but keep in mind it might affect the jam’s texture and shelf life. Sugar helps the jam set and preserves it. If you use less sugar, your jam might be a bit runnier and won’t last as long. You could try using a sugar substitute that’s made for jam making. Just remember, the final taste and consistency will be a bit different from a traditional jam made with the full amount of sugar.
Is this jam suitable for those with dietary restrictions?
Yes, this blackcurrant jam is great for various dietary needs. It’s naturally gluten-free, which is perfect for those with gluten sensitivities or celiac disease. Also, since there are no animal products in this jam, it’s suitable for vegans. However, if you’re watching your sugar intake, remember this jam does have a fair amount of sugar. But, apart from that, it’s a simple and wholesome spread that most people can enjoy regardless of their dietary restrictions.
Conclusion
Making blackcurrant jam at home is a rewarding experience. It’s a simple pleasure that brings a homemade touch to your breakfast table or afternoon tea. Enjoy the fruits of your labor spread over toast, swirled into yogurt, or even as a filling for cakes. Happy jamming!
Blackcurrant Jam Recipe Delia Smith
- Blackcurrants (900g)
- Lemon Juice (from 1 lemon)
- White Caster Sugar or Granulated Sugar (600g)
- Get Your Jars Ready: First off, make sure your jars are super clean. Wash them in hot soapy water and then pop them into a preheated oven at 140°C. Leave them there for about 10 minutes to sterilize.
- Cook the Berries: Grab your blackcurrants and toss them into a big saucepan. Add just a little water – enough to cover the bottom of the pan. Heat them up gently until they start to soften and burst. This is where all the magic starts!
- Add Sugar and Lemon: Once your berries are looking soft and juicy, stir in the sugar and lemon juice. Keep the heat low. Stir until the sugar completely dissolves. It’s important to be patient here – you don’t want any crunchy sugar in your jam.
- Time to Boil: Now, crank up the heat and bring your mixture to a good, rolling boil. Let it bubble away for 10-15 minutes. You’re looking for that thick, jammy consistency. To test if it’s ready, spoon a bit onto a cold plate. If it wrinkles when you push it, it’s perfect.
- Jar It Up: Take the jam off the heat and let it sit for a couple of minutes. Then, carefully ladle it into your sterilized jars. Seal them up tight and let them cool down.
- Store and Enjoy: Once cooled, store your jars in a cool, dark place. After opening, keep them in the fridge. Now, get ready to enjoy your homemade jam on toast, scones, or however you like it!
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