Why not ask your question now. Read about our approach to external linking. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. Add the water, bring to a simmer and cook for about 10 minutes until the blackcurrants are soft. 9. Hold the spoon horizontally over the pan of jam and allow the jam to drip – setting point has been reached when the jam forms a long drip, slightly resembling webbed feet, and hangs without dropping from the spoon. For a better experience on Delia Online website, enable JavaScript in your browser. Preheat the oven to 180 degrees centigrade. Make sure all sugar is dissolved then boil rapidly for 10mins, then test for set. Curious why this was a favourite flavour more than a century ago? Checking for a set. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Bring to the boil and boil rapidly for about 5 minutes until the jam sets when tested. Pot and seal at once. If it doesn’t, leave on the heat for a few more minutes and repeat until wrinkles appear. Recipe: Delia Smith, Complete Cookery Course. Put blackcurrants and water in a heavy-based saucepan; bring to the boil and cook for 15 minutes. See more ideas about Jam, Jelly recipes, Jam recipes. Place your jam jars, lids, jam funnel, and ladle into a cold oven, and set the temperature to 140°C/280°F (120°C/250°F fan). 2 tblsp blackcurrant jam; 5 tblsp sugar; Filling: 250g mascarpone cheese; 200g cream cheese; 300g double cream; 6 tblsp sugar; 1 tsp vanilla extract; Juice of ½ lime; Method: Line cake tin with a greaseproof paper and butter inside of the tin gently; Put blackcurrants, sugar and jam into a pan. Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2021 All Rights Reserved Delia Online. Remove the scum. Add the sugar and cook over a low heat stirring … Easy and delicious recipe for blackcurrant jam made the traditional British way, and needing only three ingredients - blackcurrants, water and sugar. 2kg Blackcurrants. 3lb (1.3 kg) blackcurrants. Home made blackcurrant jam. Put in warmed jars and… Makes 450ml (1-2 Jam jars) Ingredients 300g (Organic) Blackcurrants defrosted 300g sugar - granulated or caster 1 lemon – juice only 250ml water Tot Organic Blackcurrant Jam JavaScript seems to be disabled in your browser. Blackcurrant Jam is one of the easiest jams you can make. Experiment title: Blackcurrant Jam 1. Add the sugar, stir to dissolve and bring back up to the boil; simmer for an additional 15 minutes. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated. Place the blackcurrants in preserving pan with 1.5litres cold water, bring up to the boil, then simmer gently until the currants are tender and the mixture has reduced considerably. Their sweetness naturally makes them perfect for desserts, providing a perfect flavouring for Fruit pastilles and chilled sweet soups (as in this Blackcurrant … One taste of our Black Currant Pure Jam and you’ll understand! Spiced … 2 1/2 lb (1.25 kg) Preserving sugar (Silver Spoon do a version which is recommended for blackcurrants) 1 1/2 pints (855 ml) water. Dec 8, 2017 - Explore Dy Darch's board "Blackcurrant Jam" on Pinterest. First remove the stalks from the currants, then sprinkle them with the sugar in a bowl. Method for Blackcurrant Jam: Remove the stalks and wash the fruit. Blackcurrant Jam. Remove scum from top of jam, with a metal spoon: Fill warmed jars to the brim.Put on waxed paper discs straight away, waxed side down.This seals the jars and protects them from the atmosphere. Blackcurrants simmering in water. Stir well, pour the hot jam into warm sterilised jars (see food team’s tips), then immediately cover with waxed discs and lids. Our collection of blackcurrant recipes shows that the fruits can be used for so much more than flavouring the drinks of our childhood. To ask a question, simply login or register. Do you have a question for Delia or Lindsey? 7. You don’t even have to remove the blackcurrants from the stalks. Blackcurrants are incredibly good for us, very rich in vitamin C and polyphemols when eaten raw, e.g. Cold plate test. Though we just were grinding it with a sugar in 50/50 ratio and then were enjoying it all winter long – on our buttered toasts or just a spoon- drop of jam mixed with a boiling water as a hot tea/drink. Add the sugar and stir until it has dissolved. Warming the mince pies or baking from frozen. I want to make Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants, shall I use the same amount of water? You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar. While your jars are still hot, fill them right up to the top. Thanks Marion Williams Test for pectin. I want to make Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants, shall I use the same amount of water? I grew up in Ukraine where it was almost obligatory to have blackcurrant jam in a fridge. Put the blackcurrants into a large saucepan with 600ml water and bring to the boil, then reduce the heat and simmer for 25 minutes until softened. Black Currant. 2lbs Blackcurrants 1 pt Water 2.5lbs Sugar Theory: Place Water and Blackcurrants in Maslin pan and simmer ’til fruit is cooked (30mins-ish). Put a couple of saucers into the freezer, to test for set later. Add warmed sugar. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. It's excellent on crisp toasted rye bread, or spooned with yoghurt onto porridge in the morning. Put two saucers in the freezer for testing the jam later on. Thanks Marion Williams Blackcurrant & cassis: Add 1 tbsp of cassis to the finished jam before bottling. Yes, we would still use the same amount of water. This recipe comes from my battered old copy of Delia Smith's Complete Cookery Course, circa 1985. Wipe the jars. Blackcurrants are about so much more than just squash - this blackcurrant jam recipe is so easy to make and you can enjoy it year-round and not just when it's in season. Add warmed sugar (A small metal tray in the oven at 180ªC while the blackcurrants simmered did the trick). It’s the wholesome fruity black currant flavour in a rich pure jam. This blackcurrant jam is a family favourite and is very easy to make, and eat! Don’t get me wrong, some of my dearest memories are of making batch after batch of jam with my mom and grandma in the summer when I was a child but unless I’m going to go all out and make enough jars of jam to last us a whole year, I always forgo the canning process and make some good old freezer jam instead. Helston. Asked on 10 Sep 2016 by Eliza51. Experiment title: Blackcurrant Jam 1 Recipe: Delia Smith, Complete Cookery Course 2lbs Blackcurrants 1 pt Water 2.5lbs Sugar Theory: Place Water and Blackcurrants in Maslin pan, simmer 'til fruit is cooked (30mins-ish). 2lbs Blackcurrants 1 pt Water 2.5lbs Sugar Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Add the sugar and stir until gently dissolved, then increase the heat and bring to a rolling boil. String the blackcurrants by running a fork down the stem to remove the berries. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy. Label, then store in a cool, dark place. Blackcurrant & lavender jam: Add 1 tsp of fresh or ½ tsp dried lavender flowers to the sugar and fruit pulp. James uses them a lot, combining a Delia Smith-esque voice of calm with a refreshingly modern outlook. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. And wash the delia smith blackcurrant jam is soft Delia or Lindsey a refreshingly modern outlook love blackcurrant jam.! 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