No Bits Blackcurrant Jelly
One thing that I can’t stand is when jam has bits in it. Pah, pah, phew (that’s me spitting the bits out). I haven’t eaten jam since I was young for this very reason. But things are about to change – because now – I’m in charge. I had a Tupperware box full of blackcurrants in the freezer left over from my adventures with Cassis and cordial-making. And now that, let’s face it, there’s little to do in the garden right now I have time to devote to stocking up my store-cupboard. So here’s my recipe for the most divine, sweet-but-not-too-sweet, tart-but-not-too-tart Blackcurrant Jelly which is very definitely devoid of bits.
No Bits Blackcurrant Jelly
- 700g of blackcurrants
- 1.25 cups water
- jam sugar
- juice of half a lemon
You’ll also need a sturdy pan, jelly bag and jam jars
- Place the blackcurrants, water and lemon juice in a pan. Bring to the boil and let simmer for around 10 minutes. While simmering, mash the currants with a potato masher to get all the juice out.
- Pour the blackcurrants into a jellybag and suspend over a pan. Let the juice drip out for at least two hours
- Measure the juice and pour into a pan. For every 2.5 cups extracted add 2 cups of sugar
- Bring to the boil.
- Now comes the tricky part – the testing. Put a small plate in the fridge for a couple of minutes. Take it out and put a teaspoon of the mixture on it. Place back in the fridge. After 2 mins test it by moving it with your finger. If the mixture has started to set and has a visible skin on it that wrinkles when you push it, then it’s ready. If not repeat the test with a new teaspoon of the still boiling mixture.
- Once the mixture has attained the setting point take it off the boil and pour into jars that have been sterilized in boiling water.
- Process the jars (which means placing the sealed jars in a pan of boiling water) for 20 mins.
Been lurking on your site for a while, and the thing that got me posting was the choice of plate for your toast. My Grandparents used to have that exact same style, and i last spotted some in the Geffrye Museum in East London – I love it.
Just for the record we have a not so tiny allotment plot here in Sheffield, not nearly as organised as ytp.
Enjoy the jam.
This is my first visit here. Sooooo much information!!! I love it.
I’ve never made jam before, but my husband and I did order more berry plants. Maybe in a couple of years, I’ll be making jam, too.
Your grandparents have very good taste. It’s Homemaker crockery by Enid Seeney. Very 50s!
Ooooo! That sounds similar to Blackberry & Apple Jelly, another no-bits jammy delight! Thank you for sharing the recipe. And I remember that pattern plate somewhere in my childhood, too.
Pingback: 101 Homemade Jam, Jelly & Marmalade Recipes : TipNut.com