This is a family favourite and and annual event when it happens. With lots of looking at the bushes to see if the currants are ready and a scramble to pick them when its not raining. The recipe is from a battered WI cookbook that has a rubber band around it to stop the pages falling out. It comes under something worth making yourself as the taste is sooooo good.
1350g blackcurrants
1.7 litres water
2250g white sugar
Picking the stalks off is messy and sticky. keep running your hands underneath the tap to keep them wet and the currants will not stick to your hands.
Method
Clean the currants and put into the jam pan with the water. Cook until soft. Add the sugar, stir until disolved before boiling on a full rolling boil to set. Keep testing a drop on a plate every 5 minutes to see if the jam wrinkles. Pot and seal while hot.
1 comment:
Sounds lovely Barbara. I really like the extra tips you put in, like running your hands under water etc, they make all the difference. xx Rachel
Post a Comment