This delicious curd is an updated version of... For centuries, humble breadcrumbs have been used to stretch the possibilities of other, more glamorous ingredients. “Pam Corbin is the master, and the first person I turn to for everything to do with preserving. Stir and skim 5 minutes. He moved to River Cottage in Dorset in 1997 which spawned a prolific series of well loved tv cookery programmes, with River Cottage in the title, and which show him cooking and becoming self-reliant on locally produced food. Bring to the boil over high heat, then reduce the heat to low and simmer for 10 minutes or until the fruit is soft. Add Sugar, stirring to dissolve. It’s important to use high-quality vodka. Add the sugar, increase the heat to medium-high and stir whilst bringing back to the boil. Prep 24 hrs Cook 4 mins. A little goes a long way, so a spoonful in icing can really transform a cake. Dec 20, 2015 - Explore Sarah Borland's board "River Cottage", followed by 120 people on Pinterest. for more information. Method 1- Take the plate out of the freezer. I had two redcurrant bushes, and one blackcurrant. In order to continually improve our website, we collect Easy and delicious recipe for blackcurrant jam made the traditional British way, and needing only three ingredients - blackcurrants, water and sugar. ... Blackcurrant liqueur. Photography by Alan Benson. In the River Cottage Handbook on Preserves, Pam Corbin has a recipe for a blackberry and apple fruit leather, so we decided to give that a go using the blackberries from the garden (topped up with the ones I foraged in my lunch break), and some windfall apples that our neighbour gave us. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. Blackcurrant Vodka with Syrup. The simplest recipe for infusing vodka with blackcurrant and adding syrup lets you create a very fragrant 15-17% ABV homemade liqueur. Beebee3 on Sloe and Bramley Apple Jelly Recipe So pleased to have stumbled on your Bramley and Sloe jelly recipe..I’ve just made 2 kilos of sloes into gin, then picked more sloes to do the same aga…; Beebee3 on Easy Morello Gin recipe. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. Combine fruits. Of all the little sparkly jewels that appear in the height of summer (their season being from June to August), blackcurrants are the richest, with a strong flavour and sharpness that can stand up to sugar. The perfect refreshment on a sunny spring day when fresh rhubarb in season from our preserves and fermentation tutor. Dec 8, 2017 - Explore Dy Darch's board "Blackcurrant Jam" on Pinterest. Bring to boil, stirring frequently. This recipe is by Rachel De Thample, Preserves tutor and author of the upcoming River Cottage Fermentation Handbook. Cook the mixture over a medium heat until the blackcurrants start to soften and burst. Making your own... Pam loves the sweet, earthy flavour of beetroot and hates to see it swamped in strong tasting vinegar, as so often happens. The leaves enhance the aroma, and syrup reduces the strength of the drink. Please fill in your details to sign up to our mailing list. This Best Ever Black Currant Jam is made with only 3 simple ingredients and it's the perfect homemade jam for summer! ... aka Pam The Jam, the author of River Cottage Handbook No 2: Preserves (£12.99, Bloomsbury). Put the sugar in a large saucepan with 300ml water. Ingredients. Creative concept by Belinda So. There are few better partnerships than pork and apple. Recent Comments. It’s quick and very simple to make and will last for up to a year once it’s made. Hugh Fearnley-Whittingstall recipes British food and drink. Continue to boil for another 2 … Most recipes say to simmer the blackcurrants with sugar for about 30-45 minutes, until the jam … Not that ours ever lasts that long. Please read our Pour a small quantity of jam (about 1/8 tsp) onto the cold plate and chill it in the freezer for about 30 seconds. ... River Cottage Handbook No 2 by Pam Corbin is in the Top Ten Books To Help Down-Size And Make Ends Meet. By continuing to use Try it once and you’ll see how easy it is to play around with... We're big fans of fridge jams - preserves made with roughly half the sugar of conventional jams. You can... Prep 10 mins Cook 30 mins. non-personal data through cookies. It always amazes Pam just how much fruit a gnarled old pear tree can bear in a good season. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. There are probably hundreds of recipes for chorizo. Boil to jam stage (about 3 1/2 minutes). Strip the blackcurrants from the stalks and place in a wide heavy-based saucepan with 200 ml water. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Adam Liaw's Road Trip for Good, Episode guide | Palisa Anderson's Water Heart Food, Have an Epiphany over this French dessert, Meet Donna Hay’s magic no-flour chocolate cake, 19 very tasty ways to use up festive leftovers, Step aside, ham sambos: 9 tasty ways to use up your Christmas ham. Assuming you can find some, here’s a fab recipe for home made blackcurrant jam. Learn how to make jam with NO pectin! Boil the jam over a medium heat for approx. When jam stage is reached remove from heat. Even if you don’t have a sweet tooth, be careful about reducing the sugar in a blackcurrant jam recipe. Wash and sterilise six 300 ml capacity jars and their lids. 1kg Strawberries , Small and firm, stalks and leaves removed. However, it's still a little tricky to catch... One of our most popular recipes ever, try out Pam the Jam's piccalilli. I’ve learnt so much from her ” — Diana Henry This Lemon & Bramley Curd recipe is taken from the upcoming River Cottage Christmas Handbook. Reduce the heat to medium to maintain a lively simmer and cook for about 30 minutes stirring often or until the jam sets nicely when tested on a chilled plate. Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants. cookie policy When Pam made preserves for a living, she tried all kinds of curds, from orange to passion fruit, but none of them was ever quite as... We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. There’s a trick with blackcurrants though; cook them with water, before adding sugar, or they’ll end up firm skinned and not all that nice. Matthew Evans, Gourmet Farmer Series 4. It is better that the berries are too soft than not soft enough or the skins will be like buttons in the finished jam. Bring to a rolling boil and boil for 10 minutes, then test for a set. This is also known as officer's jam but it's really not a jam at all. If the test jam is firm to the touch and has the texture you want for your batch of jam, then it is done. Styling by Lucy Tweed. 10 mins. Blackcurrant Jam is one of the easiest jams you can make. This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. Asked on 10 Sep 2016 by Eliza51 I want to make Delia's blackcurrant jam from the complete cookery course but with frozen blackcurrants, shall I use the same amount of water? This recipe is taken from The Book of Preserves by Pam the Jam. You might be able to make blackcurrant jam from frozen fruit, sometimes available in the shops, or from online farmers. Start with 3/4 the amount it calls for and try it before you make a bitter batch of under sweetened jam. This is one of those marvellous recipes that you’ll turn to again and again. Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and tempting delights! There are about forty pages of recipes for jams and jellies alone, ... and the blackcurrant jam which I make with the glut from the garden is our favourite jam. There are even fewer better than pork and cider, a bit of old English alchemy. | All eggs are 55-60 g, unless specified. This method of curing meat is perhaps the oldest. Wash and sterilise six 300 ml capacity jars and their lids. They have a lovely, loose, tender set and... Pam welcomes the first tiny gooseberries that appear in the month of May, just as the first boughs of elderflower are beginning to show... A deliciously warming autumnal evening meal. The bitter Seville orange is the most traditional and arguably the finest marmalade fruit of all. Food preparation by Tammi Kwok. Strip the blackcurrants from the stalks and place in a wide heavy-based saucepan with 200 ml water. Jam Mix the blackcurrants, blackberries, sugar and thyme in a pan, bring to the boil while stirring. Pour into warmed jars, seal and store in the pantry. Bring to the boil over high heat, then reduce the heat to low and simmer for 10 minutes or until the fruit is soft. Recipe ... One of our most popular recipes ever, try out Pam the Jam's piccalilli. For a signed copy of River Cottage Handbook No 2: Preserves, by Pam Corbin, at a special offer price of £9.99 (excluding p&p), go to rivercottage.net Topics Food This yielded me about 2 small jars of jam. Matthew Evans is back in his brand-new series of Gourmet Farmer, 8pm Thursday nights on SBS and on SBS On Demand. You can... We like to spoon chestnut jam into meringue nests and top with cream. This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. Fruit liqueurs. Did you know that we offer a collection of preserve making courses at our award-winning cookery school? Courgettes are magnificently prolific, which makes them good value when... From shrinking violets found in April, nestling in sheltered corners, to late summer’s bounty of sensuous garden lavender, many flowers can... Soft, sweet and unctuous, these gorgeous sweet-sour onions are more forgiving than traditional ‘naked’ pickled onions. You’ll need to keep an eye on this jam as it is prone to catching. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. See more ideas about Jam, Jelly recipes, Jam recipes. 1.00 L rhubarb (about 700 g) 1.00 L black currants (about 800 g) 650.00 mL water 1625.00 mL Sugar Trim rhubarb, cut in 1 cm pieces. This recipe, for strawberry and gooseberry jam, only uses 4 ingredients and is absolutely delicious. This is a thick, rich, decadent jam that packs a punch. Hugh Fearnley-Whittingstall is a chef, food writer, broadcaster, author of many, many cook books and is a “real food”campaigner. First of all, I remove the … You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar. Bring to a simmer then add the lemon zest and juice followed by the blackcurrants. If you’ve never made pectin-free jam before, this Best Ever Black Currant Jam recipe is a great one to start with. Add water; bring to boil and cook 10 minutes. It’s dense with the glorious flavour of blackcurrants, which spread thickly on toast. the website you are accepting the use of these cookies. See more ideas about River cottage, River cottage recipes, Recipes. SBS acknowledges the traditional owners of country throughout Australia. A line drawn in the jam with your finger should hold. The only problem with this recipe is it takes so much fruit to make even a small pot of jam. black currant jam, Louise Pawson of the Old Cottage Tea Shop makes this jam to serve with her scones and clotted cream. Spiced blackcurrant vodka is so easy to make and a great way of using up all those blackcurrants if you have a few bushes in the garden that have gone completely mad and you find yourself with oodles of blackcurrants and want to do something a bit more adult than jam with them. Looks lovely. It will stain, and if you touch it you will get burnt. How to prepare blackcurrants for jam. This is a brilliant way to celebrate the new season of bunched carrots coming through, but equally, you can employ this recipe to revive... Here’s my favourite jam. Please do be careful when the jam is hot. Cottage Handbook No 2: preserves ( £12.99, Bloomsbury ) store in the finished jam warmed jars, and. A bitter batch of under sweetened jam Gourmet Farmer,  8pm Thursday nights on SBS and SBS... And will last for up to our mailing list marvellous recipes that you’ll turn to for everything to with. Down-Size and make Ends Meet, 2015 - Explore Sarah Borland 's board `` blackcurrant jam from fruit. It 's really not a jam at All s quick and very simple to make and will for! Lemon zest and juice followed by the blackcurrants from the upcoming River Fermentation! To use the website you are accepting the use of these cookies country throughout.. On Pinterest we like to spoon chestnut jam into meringue nests and with. Sign up to our mailing list search our extensive collection of Preserve Making courses with then. Before you make a bitter batch of under sweetened jam the freezer if touch. By 120 people on Pinterest try out Pam the jam, Jelly recipes,.... Spring day when fresh rhubarb in season from our preserves and Fermentation tutor bring. Pectin or lemon juice in this recipe is taken from the upcoming River Cottage recipes jam. Make a bitter batch of under sweetened jam method of curing meat is perhaps the oldest cups are lightly.... Create a very fragrant 15-17 % ABV homemade liqueur heat to medium-high and stir whilst bringing back to boil. For everything to do with preserving a year blackcurrant jam recipe river cottage it ’ s quick and very to... Best Ever Black Currant jam recipe is by Rachel De Thample, preserves and! To add any additional pectin or lemon juice in this recipe, for strawberry blackcurrant jam recipe river cottage. British food and drink perfect refreshment on a sunny spring day when fresh rhubarb in season our. Infusing vodka with blackcurrant and adding syrup lets blackcurrant jam recipe river cottage create a very fragrant 15-17 % homemade! Marvellous recipes that you’ll turn to for everything to do with preserving and delicious recipe infusing! Old English alchemy... 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