Blackcurrant and Redcurrant Jam (Jelly)
7 July 2011 § 5 Comments
Having recently overcome my inertia to making granola a few weeks ago, it was time to move onto another breakfast item – jam. Don’t you think jam is a better word than jelly? Somehow I don’t think Paul Weller would have had the same success had he named his band The Jelly.
I had a brief look online and realized there are many theories on the scientific process of jam-making. As is my way I then proceeded to ignore all advice and bluff my way through jam making using the leftover black and redcurrants that I bought at the Farmers’ Market last week. Those tart little currants make the perfect jam.
- 8 oz redcurrants and blackcurrants
- 1 cup water
- 3 tbsp sugar
Bring the water and currants to boil, let boil for about 10 minutes. Add the sugar, stir in and continue to boil for a further 10 minutes. Crush fruit with a spoon, potato masher or any heat-proof implement you have. If you like your jam smooth then sieve. I like mine chunky so did not bother. I only made a small quantity as I was fearful of ending up with a jammy mess but next time I will be tripling the quantity. It was truly delicious on buttered toast.
And here are is The Jelly performing in the City: