Quick Blackcurrant Jam

First things first, you must go and have a wonderful time in the middle of the countryside sniffling with your hay fever and picking your own fruit….. Preferably at a ‘pick your own’ fruit farm! Just as we did here, although we are eagerly anticipating foraging for blackberries, but that’s a story for another time.

Minimal ingredients and stonking flavour, that’s what we are talking about here. And none of that sieved smooth malarkey, we are full fat chunks and all. Admittedly this is a new development in my taste and texture buds (are there texture buds?). Primarily as I’ve got older and my vegan journey has got longer, I have begun to appreciate the textures and enhancement of flavour having food kept in its whole form. Is this an awareness of the health benefits? Probably. Always conscious of extracting the maximum nutrition from our food.

So what do you need for this culinary delight?

• 600g of Blackcurrants (as sweet as possible)

• 450g of Icing Sugar

• Juice of one whole Lemon

• 100ml water

Method -

• So wash and de-stalk the currants.

• Add them to the water that you have boiled

• Bring back to the boil and simmer for five minutes

• The currants should be pulped and you can set aside to cool

• Add the Sugar to the pan

• Pour in the Lemon Juice

• Bring to the boil

• Keep boiling for ten minutes

• Once the mix hits 105c on a cooking thermometer remove from the heat

• Cool for fifteen minutes

• Stir and ladle into sterilised Jars.

This jam does not require any setting agent as the fruit is naturally full of Pectin, so it’s perfect for us plant based folk and everyone else.

Please let, us know what you think of this recipe if you make it? We made two jars two days ago… We are already on the second one!

Chris and Shell