Delia Smith Blackcurrant Jam recipe is made only with blackcurrant, sugar and water. This sweet and tangy Blackcurrant jam takes only 25 minutes to prepare and it’s perfect for spread, breakfast or desserts.
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About Delia Smith Blackcurrant Jam Recipe
Blackcurrant Jam by Delia Smith is a luscious preserve made from succulent blackcurrants, sugar, and water. This recipe involves gently cooking the fruit until soft, then combining it with sugar to create a vibrant and intensely flavorful jam that captures the essence of summer.
Delia Smith Blackcurrant Jam Ingredients
- 450 grams (3½ cups) of blackcurrants
- 450 millilitres (1 pt) water
- 550 grams (2½ cups) sugar
How To Make Delia Smith Blackcurrant Jam
- Prepare for the set test by storing 3 saucers in the refrigerator.
- First, wash the fruit and then remove the stalks.
- Slowly simmer in the water until the skins become pliable.
- Put in the sugar.
- Mix thoroughly until dissolved.
- Bring to a rolling boil and keep going until the desired consistency is obtained.
- If the mixture hasn’t been set after 15 minutes of boiling, give it another 5 minutes and check again.
Recipe Tips
- Ripe blackcurrants: Blackcurrants are ideal when they are fully ripe and fragrant. The jam will benefit from its natural sugars and acidity.
- Stalk removal: The blackcurrants should have their stems removed before being cooked. The jam won’t get bitter if you do this.
- Simmering the blackcurrants: Blackcurrants should be simmered in water until their skins soften. This method aids in ripening the fruit and drawing out its taste.
- Dissolving the sugar: Be sure to give it a good stir after adding the sugar to ensure it dissolves evenly. This guarantees that the jam’s sweetness is uniform throughout.
- Rolling boil: To adjust the consistency, simply bring the mixture to a boil and keep cooking. To avoid sticking or burning, stir the mixture from time to time.
- Set test: Test the jam’s temperature by spreading a tiny amount of it on a chilled saucer. Wait for it to cool, and then give it a gentle push with your finger. If the jam becomes wrinkled and stops flowing, it has set. If not, give it a couple more minutes of boiling time and try again.
What Goes Well With Blackcurrant Jam?
Blackcurrant jam is a versatile delight that pairs beautifully with various dishes. It adds a burst of sweetness and tanginess to cakes, pancakes, biscuits, and oatmeal. It can be swirled into yogurt, used as a glaze for grilled cheese, or incorporated into salad dressings and cocktails for a unique flavor twist.
How Do You Keep Blackcurrant Jam It?
- In The Fridge: Blackcurrant jam can be stored for up to a month in the fridge. Keep it in a jar or other container that is clean and sealed. Make sure the container is completely closed.
- In The Freezer: Blackcurrant jam can be kept in the freezer for a year if it is stored properly. Put the jam in containers or bags that can go in the freezer, making sure to leave some room for growth. Put them in a freezer bag and make sure it’s sealed well. Before using, let frozen jam thaw in the fridge overnight.
How To Reheat Blackcurrant Jam?
- Oven: Set the oven to a low temperature, about 150 C (300 F). Warm the blackcurrant jam in the oven for around 10 to 15 minutes, or until it reaches the appropriate temperature, by placing the jar in a heatproof dish or on a baking sheet.
- Microwave: Transfer a portion of the blackcurrant jam to a microwave-safe bowl. Heat it in short intervals, stirring in between, until the desired temperature is reached. Start with 15 to 30 seconds and adjust as needed.
- Stovetop: Pour the desired amount of blackcurrant jam into a small saucepan. Heat it over low to medium heat for 4 minutes, stirring continuously or until warmed.
FAQ’S
What difference between blackberry jam and blackcurrant jam?
The main difference between blackberry jam and blackcurrant jam lies in the fruit used. Blackberry jam is made from blackberries, while blackcurrant jam is made from blackcurrants, resulting in distinct flavors and textures.
Can frozen blackcurrants be used to make blackcurrant jam?
Yes, frozen blackcurrants can be used to make blackcurrant jam. Just make sure to thaw them completely before cooking.
Do you need to can this blackcurrant jam?
No, you don’t need to can this blackcurrant jam if you plan to consume it within a few weeks and store it properly in sterilized, airtight jars in the refrigerator.
How do you thicken blackcurrant jam?
To thicken the blackcurrant jam, continue boiling the mixture until it reaches the desired consistency. The natural pectin in the fruit and the evaporation of liquid will help thicken the jam as it cooks.
How long does it take for the blackcurrant jam to reach the desired consistency?
blackcurrant jam can take about 15 to 20 minutes of boiling to reach the desired consistency. Performing the set test helps determine if the jam has been set properly.
Do I need to top and tail blackcurrants for jam?
Yes, you need to top and tail blackcurrants for jam-making. Removing the stalks helps ensure a smoother texture and enhances the overall taste of the jam.
Should I stir the blackcurrant jam while it’s boiling?
Yes, you have to stir the blackcurrant jam while it’s boiling. Stirring helps prevent the jam from sticking to the bottom of the pan and ensures even cooking and consistency.
Can I add lemon juice to thicken the jam?
No, lemon juice is typically added to blackcurrant jam for flavor and to help with preserving the color, but it doesn’t play a significant role in thickening the jam.
Delia Smith Blackcurrant Jam Nutrition Facts
Amount Per Serving
- Calories 38
- Total Fat 0.1g
- Trans Fat 0g
- Sodium 0.3mg
- Potassium 38.3mg
- Total Carbohydrates 9.7g
- Sugars 7.8g
- Protein 0.2g
- Calcium 1%
- Iron 1%
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Blackcurrant Jam Delia Smith Recipe
Description
Delia Smith’s Blackcurrant Jam is so delightful that you won’t be able to resist its allure. The silky texture and burst of rich, zingy aromas in this home-cooked masterpiece will send your taste senses into ecstasy.
Ingredients
Instructions
- Prepare for the set test by storing 3 saucers in the refrigerator.
- First, wash the fruit and then remove the stalks.
- Slowly simmer in the water until the skins become pliable.
- Put in the sugar.
- Mix thoroughly until dissolved.
- Bring to a rolling boil and keep going until the desired consistency is obtained.
- If the mixture hasn’t been set after 15 minutes of boiling, give it another 5 minutes and check again.
Notes
- Ripe blackcurrants: Blackcurrants are ideal when they are fully ripe and fragrant. The jam will benefit from its natural sugars and acidity.
- Stalk removal: The blackcurrants should have their stems removed before being cooked. The jam won’t get bitter if you do this.
- Simmering the blackcurrants: Blackcurrants should be simmered in water until their skins soften. This method aids in ripening the fruit and drawing out its taste.
- Dissolving the sugar: Be sure to give it a good stir after adding the sugar to ensure it dissolves evenly. This guarantees that the jam’s sweetness is uniform throughout.
- Rolling boil: To adjust the consistency, simply bring the mixture to a boil and keep cooking. To avoid sticking or burning, stir the mixture from time to time.
- Set test: Test the jam’s temperature by spreading a tiny amount of it on a chilled saucer. Wait for it to cool, and then give it a gentle push with your finger. If the jam becomes wrinkled and stops flowing, it has set. If not, give it a couple more minutes of boiling time and try again.