Keanie Bean Posted April 10, 2008 Share Posted April 10, 2008 I've never made jam before, but I just happen to have loads of blackcurrants in the freezer which need using. I found this recipie. http://www.appletreehouse.org.uk/recipes.html I'll let you know how it turns out,but like a twit i've got no sugar, so off I go to get some. Sarah.x Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 10, 2008 Share Posted April 10, 2008 Have you made it yet Sarah? Quote Link to comment Share on other sites More sharing options...
Keanie Bean Posted April 10, 2008 Author Share Posted April 10, 2008 Oh yeah baby. Man that is one mean jam. I wish I had known that when you boil sugar it froths up. I had to quickly pour out half the mixture into another saucepan and boil them seperately. My gas hob was a sight for sore eyes, but now it was like it never happened. I've never made jam before and always shied away from anything which involves cooking sugar, after a nasty incident involving fudge and my mums best saucepan. None of us survived . I got about two/three half pound jars out of it. I dont know exactly how much but thats my bess guess. Sorry. Definately reccommend this one. , its delurptious Sarah.x Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 11, 2008 Share Posted April 11, 2008 I'm glad it all went well Sarah you'll be doing a lot more of that if you move....... Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 11, 2008 Share Posted April 11, 2008 I've just read the recipe and noticed she says to prick 2lbs of blackcurrants with a pin I can think of better things to do with my time Apart from thet, it is the same way I make my strawberry jam, slice strawberries and leave in a bowl overnight with the sugar. I always use Jam Sugas (not Preserving Sugar) with Strawberry Jam as it has added pectin to make it set. Quote Link to comment Share on other sites More sharing options...
Keanie Bean Posted April 11, 2008 Author Share Posted April 11, 2008 I was worried about that, but it is really quite firm so this one didnt need it. As for pricking each little one . I just stabbed a bit with the fork, so it wasnt too bad. Either way its lovely. Definately wont ast long in this house Sarah.x Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 11, 2008 Share Posted April 11, 2008 stabbing with a fork sounds much better Blackcurrants def. wouldn't need the Jam Sugar. Quote Link to comment Share on other sites More sharing options...
Keanie Bean Posted April 11, 2008 Author Share Posted April 11, 2008 Lesley, does it have something to do with the sweetness of fruit. I'd like to try experimenting with different fruit of course, but I'd hate to waste any. Sarah.x Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 11, 2008 Share Posted April 11, 2008 No, it's not to do with sweetness - it's to do with the amount of pectin in different fruits. Strawberries have very little and blackcurrants have plenty. Fruit with a decent amout of pectin will set very easily and vice versa. I'm sure if you trawl around using your search engine, I'm sure you will find plenty about jam making. Quote Link to comment Share on other sites More sharing options...
