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| The finished product |
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| A great book |
For those of you with lot of blackcurrants what we normally do is free flow freeze (try saying that fast!) them and I use them instead of blueberries when making the blueberry muffin recipe. They are tarter and stronger in taste and we all love it.
Anyway this Jam recipe is a conglomeration of years of trying and a lovely Victorian Jam and Preserve book that my gorgeous friend Marie Pearce gave me as a wedding present (Hi Marie - still haven't finished making your birthday present, am working on those screens).
Rather than type the recipe out I have taken a photo of it. You should be able to read it ok. I use a higher portion of fruit to sugar than most recipes. I also don't stew the blackcurrants as long as most recipes as I do not want my fruit to be mush - I like fruit in jam to still be semi whole. More like a conserve.
Anyway this recipe is good and is not boiled so long that it goes hard in the jar the way it can sometimes. (My other hint is that I never buy specific jam jars. I just use jars that seal from chutneys, jams and sauces from the shop. They clean up and reseal very well)
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| The recipe |
I made this dairy free today as I did not have any butter out soft and I wanted to use the time the jam was cooking to make something. (and I had four bananas that needed rescueing)
into a bowl put: 1 and 1/8th Cups neutral oil, 3 eggs, 1 1/8th Cup sugar, 4-5 soft bananas mashed and whisk together. Into the liquid put 3 Cups flour, 1.5 teaspoons baking powder. Then put 1.5 teaspoons baking soda into 3 tablespoons warm water and dissolve, put with all other ingredients. Stir all well and pour into prepared tin. I used a ring tin as this is a large cake and the ring cuts the cooking time down. 180oC for about 40 minutes.
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