Allotments 4 All

so what is everyone doing with their blackcurrants?

summer pudding and don't forget the couble cream!

b/c jelly good with cold pork

sorbet as a trio with lime and mint

Blackcurrant jam and I have frozen a load so I can make blackcurrant and apple pies for the winter! ;D

Nothing yet as they are still very sharp!

Yes, clean as usual, spread out on a baking tray, put in freezer. When frozen transfer to a bag. That way they remain separate and you can remove as many as you need without having to dismantle a block. they will last for over a year frozen.
Recipes. Have a look (search) for Blackcurrant Cake.
I like Blackcurrant Water ice too.

i am waiting the recipe for a 'fresh' jam made from blackcurrants. the precise ingredients escape me for the moment, but will post as soon as i find it :)

This looks like a good one................... :)

Mrs Beetons Jams and Preserves Revisited
Blackcurrant Jam

Blackcurrants
To every 450g (1lb) of Fruit, weighed before being stripped from the stalks, allow:
340g (12oz) Sugar
150ml (¼ pint) Water

Let the fruit be very ripe and gathered on a dry day.
Remove blackcurrant stalks and put into a preserving pan, with 150ml (¼ pint) of water to each 450g (1lb) of fruit.
Boil together for 10 minutes.
Add the sugar and boil the jam again for 30 minutes, from the time when the jam simmers equally all over or longer,
If it doesn't appear to set nicely when a little is poured on to a plate.
Keep stirring to prevent it from burning, carefully remove all the scum and when done.
Pour into sterilised jars with airtight lids.
Let it cool before sealing.
Great attention must be paid to the stirring of this jam, as it is very liable to burn, on account of the thickness of the juice.

Time: 10 minutes to boil the fruit and water. 30 minutes with the sugar or longer.
Sufficient: Allow from 6 to 7 quarts of currants to make 1 dozen pots of jam, each pot to hold 450g (1lb)
Seasonable: Make this in July.

fresh blackcurrant jam

take ne measure of blackcurrants and 1/2 measure of sugar. blend in mixer or by hand (must be very well blended so that sugar can dissolve)
fill into jar(s) and keep in the fridge. this will last for about two to three weeks.

super yummy - still has the sharpness of the fruit. super on toast or freshly baked bread in the morning :)

svea

Even easier - give them to your neighbour who turns them into jam in return for all the veg.   True bartering!  ;D

On freezing, I don't even bother to open freeze on trays. I put them all in a freezer bag, freeze then get them out and drop the bag onto the tiled floor - separates them nicely!

jammed 7 pots last week - that was just from last year's leftovers... this year I've got more...  though only just starting to ripen properly. I always keep a bagful frozen, and then jam them when the next year's is ready.

recipes:
http://www.greatbritishkitchen.co.uk/recipes_search.asp?category=Jams

That will keep folk going for a while!

moonbells