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Blackcurrant Jam Recipes

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Blackcurrant Jam 1
Ingredients:

896 g blackcurrants stalks removed
500 ml water
1.57 kg preserving sugar
Cooking Instructions:
Put blackcurrants and water into a large pan and cook gently until the fruit is soft and pulpy. Add the sugar heat gently until dissolved. Boil rapidly until setting point is reached. Avoid any spillage. Cool slightly. Pour into prepared jars cover seal and label.
Blackcurrant Jam 2
Ingredients:

6 lbs of black currants
4 pints of water
7 1/2 pounds of sugar
Cooking Instructions:
Remove stalks, odd leaves and the larger of the snuffs from the berries. (Snuffs are the fibrous growths opposite the stalk and are the remains of the flowers). Place the water and the currants into a preserving pan and slowly boil until the fruit is soft and tender. Add the sugar and still until it is all dissolved. Boil until the jam will set, then remove any scum from the surface. Pour into hot sterilised jars and seal.
Blackcurrant Jam 3
Ingredients:

Blackcurrants 450 g (1 lb)
340 g (12 oz) Sugar
150 ml (¼ pint) Water
Cooking Instructions:
Let the fruit be very ripe and gathered on a dry day. Remove blackcurrant stalks and put into a preserving pan, with 150ml (¼ pint) of water to each 450g (1lb) of fruit. Boil together for 10 minutes. Add the sugar and boil the jam again for 30 minutes, from the time when the jam simmers equally all over or longer, If it doesn't appear to set nicely when a little is poured on to a plate. Keep stirring to prevent it from burning, carefully remove all the scum and when done. Pour into sterilised jars with airtight lids. Let it cool before sealing.
Blackcurrant Jam 4
Ingredients:

2.7 kg (6 lb) Sugar
1.8 kg (4 lb) Blackcurrant
1.8 lt (3 pints) Water
Cooking Instructions:
Wash the blackcurrants and remove stalks and any leaves. Place all of the fruit into a heavy bottomed saucepan and cover with water. Bring to the boil and cook, stirring occasionally for 30 - 35 minutes or until the fruit is tender. Remove from the heat, add the sugar, stir until fully dissolved. Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 - 15 minutes. Remove the pan from the heat and stir in the sugar, until fully dissolved. Bring to the boil and cook rapidly until the setting point is reached. Skim the surface if necessary and pot.
Blackcurrant Jam 5
Ingredients:

1 kg (2lb) Blackcurrants
750 g ( 1½ lb ) granulated sugar
750 ml (1½ pints ) water
A little brandy to seal
Cooking Instructions:
Put the blackcurrants and water in the preserving pan. Bring slowly to the boil then reduce the heat and simmer gently for 20-25 minutes , stirring occasionally, until the mixture has reduced by a third. Add the sugar to the pan. Slowly return to the boil, stirring until the sugar has dissolved, then boil rapidly for 15 to 20 minutes, or until the setting point is reached. Remove the pan from the heat and leave the jam to settle until it is completely cold. Ladle the cold jam into the sterilized jars. Cover each jar with a waxed disc dipped in a little brandy, then seal.
Blackcurrant Jam 6
Ingredients:

3 lb of Blackcurrants
4 pints of water
3 lb of Sugar
Cooking Instructions:
Put currants and water in a large kettle. Heat to boiling, simmer 15 minutes or until softened. Use a potato masher to crush, if desired. Stir in sugar and simmer, stirring often, for 20 minutes. Test for set. Remove from heat; skim off any foam. Then put in jars. Process 15 minutes in a boiling water bath.
Blackcurrant Jam 7
Ingredients:

18 c Black currants, stemmed and Rinsed (about 6 lbs.)
6 c Sugar
1/2 c Honey
Cooking Instructions:
Put some of the currants in a large kettle, Heat over low heat, crushing with a potato masher to make some juice. Add remaining currants. Heat to boiling, simmer one minute. Stir in sugar and simmer, stirring often, for 5 minutes. Add honey, simmer 4 minutes longer. Test for set. Then put in jars.
Black Currant Jam 8
Ingredients:

18 c Black currants, stemmed and rinsed (about 6 lbs.)
6 c Sugar
1/2 c Honey
Cooking Instructions:
Put some of the currants in a large kettle, Heat over low heat, crushing with a potato masher to make some juice. Add remaining currants. Heat to boiling, simmer one minute. Stir in sugar and simmer, stirring often, for 5 minutes. Add honey, simmer 4 minutes longer.
Black Currant Jam 9
Ingredients:

2 pounds of the best blackcurrants
A large saucepan
3 pounds of granulated sugar
1 tablespoon of good, sweet brandy
A bowl (with plastic wrap to seal it)
A fork or another tool to crush the currants
Cooking Instructions:
Put the black currants in a bowl and crush them using your favourite tool; then, add all the granulated sugar, seal the bowl (e.g. with plastic wrap) and let it rest overnight. Pour the contents of the bowl into a large saucepan, and slowly bring to the boil; boil for 3 minutes only, then add 1 tablespoon of brandy and let it rest for another half an hour. After this, pot and cover.
Black, Red and White Currant Jam
Ingredients:

4 lb Currants
4 lb Sugar
Cooking Instructions:
Stem currants, crush slightly; add sugar, let stand over night; in the morning cook slowly one half hour, stirring often. Turn into glasses and cover.
Black Currant and Gooseberry Jam
Ingredients:

1 1/9 lb. currants
2 1/5 lb. gooseberries
3 1/2-4 cups sugar
Cooking Instructions:
Press currant juice and cook sugar syrup. Put gooseberries step by step in boiling syrup and cook stirring over law heat. If the berries boil soften, make a pose in the cooking for 10-12 hours.
Red and Black Currant Jam
Ingredients:

2 pounds 12 ounces red currants, stemmed
1 pound 4 ounces black currants, stemmed
1/2 cup water
2-1/2 cups sugar
Cooking Instructions:
Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming. Stir and press on them gently so they release their juices. When most of the berries are broken (after 4 to 5 minutes) and have released their juices, remove them from the heat and put them gently through a food mill - the pulp left from the berries should still be somewhat moist, not totally dry. If you press the berries too much, the resulting jelly won't be crystal clear. Strain the juice through a fine -mesh sieve and reserve. Place the black currants and the water in a medium-sized, heavy bottom pan over medium high heat and cook until the berries and liquid are steaming. Stir, pressing on the berries, so they release their juices. When the berries are soft and broken and have released much of their juice remove from the heat and put them gently through a food mill. If you press the berries too much, the resulting jelly won't be crystal clear. Strain the juice through a fine -mesh sieve, and reserve. Combine the juices and the sugar in a medium, heavy bottomed saucepan and bring to a boil over medium-high heat. Set the timer for exactly 3 minutes, remove from the heat and ladle the jelly into sterilized canning jars.
 

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