Hi All,
I'm planning to make blackcurrant jam for the first time this year and have a couple of questions:
1) I will be using frozen blackcurrants. Do I need to make any adjustments to a standard recipe using fresh bcs? The only reason I ask is that I have just been told that frozen fruit seems to act differently and may not set as well.
2) I like my jam quite sharp, the recipes I have seen suggest 1kg blackcurrants to 1.5kg sugar. Can I reduce the sugar content?
First time making jam, so do not want to fail.
Your advice would be appreciated
Many thanks
I would suggest that if you want your jam sharp that you put lemon juice in it.
I've never used blackcurrants from frozen, but I have used both loganberries & blackberries. And with both of them, setting point was reached very quickly. So hover and get ready to test soon.
I assume that the freezing process breaks the cell walls and so the pectin is released faster than usual.
Blackcurrents are a good choice if you have never made jam before as they are high in pectin so should set easily.
The quantity of sugar is about right so add lemon juice or citric acid but blackcurrants can be sharp any way..You can get away with less sugar but the jam may not keep as long.
Frozen fruit should need less boiling time so get a cold plate at thre ready and test after say 8 mins, 10 mins.
Thank you all for your advice - this site is great!!
Mrs Beeton describes blackcurrant jam as being like hard boot buttons in jelly unless you simmer them for a long time to soften them, before adding the sugar. I am sure I have been offered that sort of jam in the past, so I did what she said and it is good. I don't know what difference freezing them first would have, but maybe you should try a small batch first to test for the boot button effect.
QuoteMrs Beeton describes blackcurrant jam as being like hard boot buttons in jelly
My first pressure cooker came with a recipe for blackcurrant jam so I have always zapped my for five minutes under pressure first. Not sure how this works with frozen ones. It certainly sorts out the tough skins and does not seem to impair the flavour I personally believe that it is better since they are not boiled for long periods.
I endorse all that has been said about cooking the blackcurrants first, in fact all fruit usually needs to be cooked first before adding the sugar for jam.
You need to cook the blackcurrants in enough water to cover them, bring to the boil then simmer slowly until the skins are so soft that one will rub away to nothing between your thumb and finger.
You shouldn't have any problems with frozen blackcurrants at all, they should set fine.
I think the sugar content of 1.5 kg to a kg of fruit is too great, I'd use about 1 kg. I don't think you'd need to use lemon juice.