This was my first ever attempt at making jam and I was delighted with the results! A little tart, but I like the blackcurrant tang.
I added rosemary on a whim but I think a bit of experimentation is required to get the amount of rosemary just right, I had 2 sprigs and it wasn’t really enough. You could also try lavender instead.
The proportions I used for making jam are 1:1 fruit and sugar, with just slightly less water. I’m not sure what the butter is supposed to do (something to do with the texture maybe?!), but it’s always a welcome addition so fire it in anyway!
Makes 2-3 normal sized jars
500g caster sugar
knob of butter
2 large sprigs of rosemary, washed
- Wash the blackcurrants and remove any stems but leave the little flower ends intact.
- Add the blackcurrants and full sprigs of rosemary to a pan with the water and bring to the boil.
- Simmer uncovered for about 20 minutes or until the berries are soft and you can easily squish them against the side of the pan with a spoon.
- You can remove the rosemary sprigs at this point.
- Slowly add the sugar, stirring each addition until it has fully disolved.
- Bring it back to the boil and then allow it to bubble away for about another 30-40 minutes.
- Keep stirring the jam regularly, to prevent it from sticking to the bottom.
- Test the jam to see if it’s ready by placing a small spoonful onto a chilled saucer and putting it into the fridge. After about 5 minutes, check to see if it has firmed up a bit. If not, leave the rest of the pot on the heat for a little longer and then test it again.
- Once the jam has passed the ‘set test’, stir in the mystery knob of butter.
- Pour the mixture into hot, sterilised jars and seal immediately.
Health warning: After you’ve added the sugar be very careful of splashes or you might get a nasty burn!