Recipe of the Month
The Kingcombe Cafe chef, Pete has been jamming this month with our beautiful crop of blackcurrants whipping up some seriously good cream teas. Why not have a go at making some yourself.
Makes- Approx. 450G (1LB) (2 Small Jars)
Takes- 40 Minutes
Keeps- 6-9 Months
500g (1lb 2oz) Blackcurrants, washed
1 Juice of Lemon
675g (1 ½ ) Granulated Sugar
1. Put fruit and 450ml (15fl oz) of water in a preserving pan or a heavy-based saucepan. Simmer the fruit gently for 15-20 minutes.
2. Add sugar and lemon juice and stir until dissolved. Then increase the heat and boil the jam rapidly to 105 centigrade for 10 minutes or until it reaches a setting point. Take the pan off the heat while you test for a set.
3. Ladle the jam into warm sterilized jars, cover with discs of waxed paper, seal, and label. Store the jars in a cool, dark place. Refrigerate after opening.
Recipe courtesy of The Preserving Book by Lynda Brown.