How To Make Apple and Blackcurrant Jam
Homemade Jam Recipes
Ingredients: Apple and Blackcurrant Jam Recipe
1 lb / 500 grams of cooking apples
1 lb / 500 grams of blackcurrants (usually in season throughout July and August)
2 lb / 1,000 grams of white sugar
8 fl oz / 250 ml of tap water
1 lemon
55 oz / 15 g of butter
Method - What To Do
Wash and peel all of the apples, before slicing them into small pieces and placing into a large saucepan, discarding the core and pips. Squeeze over the juice of a lemon and add the blackcurrants (these can be either freshly picked or thawed after previously being frozen earlier in the year, perhaps after a bumper crop).
Pour on the water and place your jam making pan onto a low heat, bringing the apples and blackcurrants to a simmer and then a strong boil. Allow to boil strongly for five minutes, stirring occasionally so that the fruit doesn't burn. As it starts to soften, be careful not to break up the pieces as you stir - and do be vigilant to prevent any burning occurring and spoiling the flavour.
Take the pan off the heat and stir in all of the white sugar until it has completely dissolved into the mixture and juices. When all of the sugar crystals have disappeared, place the pan back onto the heat and boil for another five minutes.
Lower the heat and simmer for ten minutes, and then test your apple and blackcurrant jam to see if this mixture has obtained its setting point. To test this, scoop a small amount onto a chilled plate and see if it begins to set within a minute. If a skin forms and it ripples when it is touched, your jam will be ready to take off the heat and cool. If not, continue to simmer and test again every three or four minutes.
Cool the apple and blackberry mixture for around 15 minutes, stirring in the butter to help disperse any scum on the surface. Any persistent scum can simply be spooned off. Your jam should now be ready to transfer into jam jars that have recently been sterilised (boiled or baked).
Apple and Blackcurrant Jam Recipe - More Jam Recipes.
