Blackcurrants Recipes

BLACKCURRANT JAM

Steps:

• If you don't have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.
• You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan.
• Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don't own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam - if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.
• Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.

BLACKCURRANT GIN

Steps:

• Wash the blackcurrants and remove any stems, stalks and leaves from the fruit. Discard any that are bruised or discoloured.
• Put the prepared blackcurrants into the sterilised 1-litre jar, along with the sugar and gin. Seal the lid, and shake until most of the sugar dissolves. Reserve the gin bottle for later.
• Keep in a cool dark place, and give the jar a shake every day if you can, or every couple of days. The gin will be ready after three weeks, but can be kept for up to three months with the blackcurrants in for a stronger flavour. Don't keep the currants in the gin for any longer than three months or the flavour will start to deteriorate.
• Decant a little into a glass, and taste. When you're happy with the flavour, strain through a fine mesh cloth or muslin, back into the original, or another, clean bottle. Discard the fruit. The flavour will keep developing over time, store in a cool dark place. Drink on its own, add a dash to champagne, or use in place of cassis for a less sweet profile.

BLACKCURRANT CORDIAL

Steps:

• Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the lemon zest and juice followed by the blackcurrants. Cook the mixture over a medium heat until the blackcurrants start to soften and burst.
• Pour the mixture through a sieve lined with muslin into a clean, heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
• Serve approx. 25ml of cordial per 100ml sparkling or still water, or dilute to taste.