You will need a deep 20-cm round cake tin (or two 2-lb loaf tins) and an electric mixer. These strawberries were just £4 for 2kg from the market and when I brought them home I remembered the redcurrants I had picked up a few weeks … or longer-term storage, cover with screw-on lids too. It has been fully embraced into my life and my baking and my jams have never tasted better. All the jams are packed with flavour, it’s all about the berries plus our traditional open-pan method. July 22, 2019 at 3:19 PM « Preserve the best fruit of the summer in a heavenly strawberry jam that will bring you sunshine in the darkest winter mornings. Hull the strawberries … Learn how your comment data is processed. Continue to boil for another 2 … 1.4kg granulated, cane sugar. Preheat the oven to 180°C (350°F/Gas 4) and line a deep 20-cm round cake tin (or two 2-lb loaf tins) with non-stick baking paper. Try one of our step-by-step jam recipes. Bring to a simmer. After a very disappointing time with some strawberry and lemon verbena jam, I was ready to give up jams earlier this summer. Remove from the oven and immediately sprinkle over the remaining caster sugar Cook time less than 30 mins. Place 500g strawberries and 225g redcurrants in the preserving pan over a low heat and cook until the juice runs and the berries soften. Makes 568ml/1 pint jam . 200ml water. Before starting the jam, put 2 saucers in the freezer. A beautiful Strawberry Redcurrant Jam, for those that don't like the strawberry jam too sweet the redcurrants add extra vibrancy and tartness. So it was my mission to reduce the sugar content of my jams. Browse though a wide variety of recipes, tips and inspiring ideas. See the quick video above. This has been my favourite strawberry jam adventure yet. Place the rhubarb, lemon juice and 100ml of the water into a large pan. Cool, pot, then cover and label the jars. It would be more useful for me to research these recipes before I make 20 jars of the stuff, but ho hum I will not be told. Dietary Vegetarian. You're currently on page 1 Page 2 Next; Berry shortbread cheesecake slice. BeebRecipes.co.uk Archive of BBC Food Recipes. It will stain, and if you touch it you will get burnt. 40 Items Magazine subscription – save 44% and get a cookbook of your choice Need to use up a glut of redcurrants? Strawberry & Redcurrant Jam £3.75 /Jar Strawberry & Redcurrant Jam. This post contains affiliate links. I have since read recipes that recommend boiling up the redcurrants first and then sieving them which I think I would do next time. https://www.dansukker.co.uk/uk/recipes/redcurrant-and-apple-jam.aspx Hull the strawberries, wash and drain well. 1kg RedCurrants. Cover with waxed discs, waxed side down, and dampened Cellophane covers, dampened side up. Potting tips. Place red currants and water in a large, non-reactive pot. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Place the fruits and sugar in an airtight container, cover and refrigerate over night. Alternatively, use an artificial pectin. Minimum order £11.00 on fruit, veg and salad items . I had two redcurrant bushes, and one blackcurrant. Place the fruit in a saucepan with a tiny bit of water (or lemon juice if you prefer). The intense sweetness was pleasurably sandwiched between two thick buttery vanilla doorstops and for me jam finally had a purpose again. I certainly don’t begrudge those whom like to lather it on a crumpet or wodge it in an English muffin but for me, suddenly realising that I could have been using my jam in cakes and desserts has been a revelation. These guys pair together beautifully, the sweet hit of the strawberry is tempered by the tart redcurrants and the ruby beauty as it smudges into the buttercream of the Victoria Sponge is terribly appealing. Add the remaining strawberries and redcurrants, lemon juice and sugar to the pan. In fact the most difficult part of this super easy strawberry and redcurrant jam recipe will be picking the redcurrants off their stems. There are two good ways of testing this stage: 1 Spoon a little jam on to a chilled plate, then chill for 1–2min. We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. Jam made from frozen fruit will taste infinitely fresher and more delicious than a six- or seven-month-old jam even if it is made in peak season. Save Print Redcurrant and Blackcurrant Jam Author: Jam-Recipes.co.uk Ingredients 1.25kg (2lb 12oz|) mixed red and blackcurrants 750ml (1 pint 7fl oz) water 1 I've been feeling a little removed for just about everything lately. I have been canning the final jams which means you require less sugar, I have been cutting the sugar and adding lemons, limes, herbs, anything to counteract the sweetness. For super-sweet fruits, a splash of alcohol can give an amazing twang and help balance flavours beautifully. It was just cake and sweets, Mum used to have to surreptitiously hide a packet of frozen peas amongst the bags of coconut mushrooms and custard tarts to ensure she at least had the option of health when she got home. Although I achieved some success with the kind of conserves you can eat straight from the jar, my Vanilla Peach Bourbon Jam and my Seedless Wild Blackberry Lime Jam, I was dismally failing when it came to the classic strawberry or raspberry jam. Put 2 - 3 saucers in the freezer before you start. The strawberry seeds I don’t have a problem with but the redcurrants may have a little too much bite. Once the sugar has dissolved then add the lemon juice. info@seasonsfruitandveg.co.uk . Wipe the rhubarb and cut into 5cm pieces. Boil it another couple of minutes then turn off the heat and then test again with another saucer. I like raspberry jam but have always found it slightly lacking in the flavour stakes, it tastes great but it not as good as blackcurrant or strawberry jam. Shop, Cook, Eat with Seasons . Suffice to say I no longer do that. 01462 819975 . I had two redcurrant bushes, and one blackcurrant. Place the sugar in a roasting tin and warm at 180°C (160°C fan) mark 4 for 10min. If you want a smoother jam … We also make a variety of chutneys, guaranteed to spice up your meals. I used to have a bit of a problem with jam. Most jams call for a 1-to-1 ratio, where the sugar equals the fruit in weight. Here is a delicious recipe for Redcurrant jam. These juicy little berries are ideal in summer puddings or in a traditional relish with a Sunday roast. Strawberry and redcurrant jam is an easy solution to making jam with strawberries, as yummy redcurrants are high in jam setting pectin. While your jars are sterilising (see above), wash your fruit and add to a large pan with the sugar. Place 500g strawberries and 225g redcurrants in the preserving pan over a low heat and cook until the juice runs and the berries soften. However, despite the increasing dominance of sugar in my life, jam has still been a bit of a stumbling block for me. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Mary Berry shows you how to make strawberry jam and Thane Prince can take you through raspberry in our short video recipes. It appears I have become a jam maker this summer so I’m sorry if jam is not your thing! Place the redcurrants in another pan with the remaining 100ml water. *To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Save Print Redcurrant Jam Author: Jam-Recipes.co.uk Recipe type: Jam Cuisine: British Ingredients 1kg (2lb) redcurrants 1kg (2lb) sugar (or other equal measures The only exception I might make is for strawberry jam, which is difficult to set. You can make red currant jam or combine red currants with other berries. Mired in administrative stuff, I've been swamped with paperwork and technical issues – neither of which are really my thing – and haven't been able to spend all that much time cooking or baking, except … Once the jam reaches 104°C or passes the saucer wrinkle test* then decant into sterilised jars*. Before use, wash jars in hot water, drain, then leave to dry in a warm oven. The end product has a texture more spread than gel, a good one for scones, sponge fillings and toast. 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