There are few better partnerships than pork and apple. Thank you for your support our journey has led us to become @, And just like that my running days was over. It’s such a delight and this recipe is extremely easy with incredible results. This recipe is taken from The Book of Preserves by Pam the Jam. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. ooooo sounds interesting The jars are indeed lovely – made jam making a pleasure. Please enable Strictly Necessary Cookies first so that we can save your preferences. You’ve saved me! Keeping this cookie enabled helps us to improve our website. That is a brilliant idea. Put the currants in a large jam pan and add 600ml of cold water. Leave to cool completely before labelling.
Becksie was fortunate to meet ‘Pam the Jam’ at a WI event and snapped up a copy of this book, as if anyone can Jam then it’s Pam. Enjoy your jam Reply. https://www.bbc.co.uk/food/recipes/simple_blackcurrant_jam_77904 All fantastic tips We love homemade jam, Pingback: Jam making time – two recipes to reflect the fruit situation | Julie Short. Have made a batch of this jam and it tastes delicious!
Hugh says “This variation on the classic lemon curd is sweet, tangy and rich. Bring to the boil and boil hard for 5 minutes. There are even fewer better than pork and cider, a bit of old English alchemy. By continuing to use A logo for jam is an awesome swap for both parties, Excellently written article and I love the picture guide!
This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. This means that every time you visit this website you will need to enable or disable cookies again. It should register 82-84C on a sugar thermometer.
Add the sugar and stir to dissolve. Oooh Becksie that looks soooh gorgeous…Im a real jams and chutney fan and tend to knock up a jar or two with anything suitable that arrives in my vegbox!…just done a rather scrummy raspberry, rosewater and rose wine jam ….you know me…I sneak something alcoholic into most of my recipes!…and I love those jars…jealous! Place on a low heat and slowly bring up to simmering point.
Try it once and you’ll see how easy it is to play around with... We're big fans of fridge jams - preserves made with roughly half the sugar of conventional jams.
If the curd does get too hot and start to scramble, take it off the heat and whisk vigorously until smooth. Last time (and the only time) I made jam it was like toffee but this time it worked beautifully. Remove jars from the oven (they must be fully dry and….. remember they will be hotter than the sun and should not be picked up……… Becksie knew she should have done this recipe in the company of a responsible adult). Simmer for 15 – 20 minutes until the fruit is soft but not mushy and disintegrated. However, it's still a little tricky to catch... One of our most popular recipes ever, try out Pam the Jam's piccalilli. Spread it on scones, dollop on eggy bread or rice pudding, or try it rippled into a muffin mix before baking. You will be soon be hearing the pop of the jar as it seals. You can... Prep 10 mins Cook 30 mins.
Pam gives a note that the dry bits on the end of the blackcurrant can stay – phew). That’s great to hear, Carolyn.
It should be cool enough that you can comfortably put your finger into it. Thank you – well worth a go – simple as well! Post was not sent - check your email addresses!
A blog exploring food culture and recipes. Use the curd within four weeks and, once opened, keep in the fridge and use within a week. I am about to go & try your recipe & will hopefully have some blackcurrent jam to add to my store of strawberry jam I made a couple of weeks ago.
Yesterday we were lucky to be give about 1.5 kg of blackcurrants from Grandad Gray (we did help to pick them) on the condition that we return them as some kind of ‘product’! As soon as it has thickened, pour into the warm jars and seal. This method of curing meat is perhaps the oldest.
It’s such a delight and this recipe is extremely easy with incredible results. Please fill in your details to sign up to our mailing list. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Wash your jars thoroughly in hot soapy water, rinse well, then put them upside down on a tray in a very low oven (120C/gas mark ½) to dry out and warm up and sterilise.
We have a tradition of dividing our apples into two groups: cookers and eaters (actually, there is a third - cider apples). Do use cheap whisky for this Blackcurrant Jam. Test to see if the jam has reached setting point. Becksie was fortunate to meet ‘Pam the Jam’ at a WI event and snapped up a copy of this book, as if anyone can Jam then it’s Pam. Stir until the butter has melted and the mixture is smooth. Hugh Fearnley-Whittingstall’s Blackcurrant Curd. A complete guide to natural organic ethical poultry keeping, Granny chic for modern living - bluebirdvintage@outlook.com. I like to simmer the fruit till tender, then put it through a seive – my pestle helps, then boil up each pint of liquid with 1lb sugar. Silly I know…. Many, many thanks to Hugh for donating his preserves recipe to Accumul8 and you can follow River Cottage here on Twitter.
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So…… this morning whilst Lizzie was very very busy sorting her toys into different baskets Becksie set to work. Pour in the strained beaten eggs, whisking all the while. Becksie was also very excited to have some very pretty new jars to use, she got them as a gift and it saved on the normal part that Becksie hates of scrubbing the old labels off collected jars. Of course I love all the jams in this book but I make this one most often – it’s super-easy, quick, highly fruity... We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.
Enter your email address to follow this blog and receive notifications of new posts by email. Hugh says “This variation on the classic lemon curd is sweet, tangy and rich.
Becksie does this in the way Grandad Gray taught her – get a cold saucer….. drop some jam on it, leave to cool for a few minutes and then push the edge of the jam. February 20, 2020 at 9:09 am. This website uses cookies so that we can provide you with the best user experience possible. Have you used sticky labels on the jars? One last tip: make sure you fill your jar right to the top – so there is no air space for mould to grow! Making your own... Pam loves the sweet, earthy flavour of beetroot and hates to see it swamped in strong tasting vinegar, as so often happens.
I bought a chalk pen to write on the glass of my bottles and jars. non-personal data through cookies. Please read our First job…… Blackcurrant Jam. One word on getting labels off jars we put ours submerged in water in a jug, leave them for couple of hours, then they usually just peel off. Here is what you do to recreate this most excellent Pam the Jam recipe. Now even on a really hot day nothing quite smells so lovely as making jam.
The bitter Seville orange is the most traditional and arguably the finest marmalade fruit of all.
Your jam looks beautiful, I am jealous! Fantastic. This is a brilliant way to celebrate the new season of bunched carrots coming through, but equally, you can employ this recipe to revive... Here’s my favourite jam. Do up the lids as tightly as you can and leave to cool.
This recipe is by Rachel De Thample, Preserves tutor and author of the upcoming River Cottage Fermentation Handbook. Label and give your jam as gifts. Remove from the heat and stir to allow to start to cool down. His well loved cook books (over 20 of them! Bring slowly to a simmer, stirring often until the fruit starts to release its juice, then simmer gently for five to 10 minutes until the fruit has collapsed. Tends to stay in as long as needs be, looks fab and washes off really easily. Put the blackcurrants in a pan with the lemon juice. My blackcurrents weren’t quite ripe enough, althought they are now and will be turned into jam forthwith.
If it wrinkles up…… its set. Recipe Chestnut jam We like to spoon chestnut jam into meringue nests and top with cream. This is also known as officer's jam but it's really not a jam at all. Now if that’s not an act of kindness we’re not sure what is . Makes about 5 small (250-300ml) jars.”, 200ml strained, beaten egg (4-5 large, free-range eggs). It’s also exquisite in the middle of a sponge cake.
1.5kg of granulated sugar (Pam said golden but…… Becksie didn’t have any so used normal sugar and it still worked a treat). I consent to accumulate.org.uk collecting and storing my data from this form. We are using cookies to give you the best experience on our website. I’ve had just over 10kgs strawberries from my strawberry patch & I’m too afraid to go near it again lol , Wow – very jealous of your strawberry yeild – best of luck with the jam – we just had it on toast as supper x. Blackcurrants are one of my favourites and you can make a coulis to pour over your ice cream. In order to continually improve our website, we collect Many, many thanks to Hugh for donating his preserves recipe to Accumul8 and you can follow River Cottage here on Twitter. cookie policy
Take off the heat and let it cool for a minute – you don’t want it to be too hot when you add the eggs, or they will scramble. He moved to River Cottage in Dorset in 1997 which spawned a prolific series of well loved tv cookery programmes, with River Cottage in the title, and which show him cooking and becoming self-reliant on locally produced food. Turn up the heat, then boil … Do a quality control check on your blackcurrants and remove stalks, leafs, twiggy bits and any other foreign bodies.
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