Brin planted 3 blackcurrant bushes this year in mid spring and we did not expect any berries this year. Boy where we wrong. There were profuse bunches in the 3 – 4 branches of each plant. Straight off the plant, the tart, not very sweet but intense blackcurrant flavour was so good. Pop just one in the mouth, savoured followed by another, just like popcorn!
Once most of the ripe blackcurrants had been harvested, it came to about 700 gms. Washed and into a medium sized stock pot with about 350 ml of water. Blackcurrants once cooked, become very dense and thick and require quite a lot of added water, unlike other berries. Medium heat and intermittent, regular stirring till all the berries are burst and a few more minutes cooking while mashing with a potato masher yielded a rough puree. Here is when mechanical kitchen machines come on their own. Passing it through the fine sieve attachment of the Kenwood mixer made short work of the puree, removing almost all of the seeds.
Return the puree to the pot and add the sugar and bring it to a boil. Blackcurrants are rich in pectin and set quickly when the magic setting point of 105˚C is reached. The hot jelly went into hot sterilised preserve bottles with 2 part lids, giving 2 500 gms bottles and some extra to be had straight away.
The most popular jam till now !
Homemade Blackcurrant Jelly
A brinskitcken recipe
Water 500 ml (about 1/2 by weight of Blackcurrants, add more if needed)
Sugar, normal crystalline 900 gms (just a bit less than 1:1 ratio of classic jam, has become my style)
- Cook the blackcurrants with 2:1 of water over a medium heat till the berries burst and are soft and maskable. No need to remove the little woody looking pips at the ends.
- Mash the fruit and sieve to remove the seeds.
- Mix with the sugar and stir over low heat till the sugar is completely dissolved.
- Bring to a boil till set point is reached.
- Bottle the hot jelly in sterilised, hot bottles.
Then there was the rest of the blackcurrants, which became harvestable a few days later. That is for the next post.