I so love growing some of my own fruit and vegetables. I do believe it also encourages my family to try foods that they would normally refuse. However last year I tried to get them to eat currants with their yoghurt, but they were just too tart for my families tastes. This year I decided to try a redcurrant and blackcurrant jam recipe, which I knew they would be unable to refuse.
Lewis loved helping me collect in all the fruit. It a laborious job, collecting currants and removing the stalks!
But when all it takes is some fruit and some sugar to make such a delicious condiment, it is definitely worth it.
The only problem with this recipe is it takes so much fruit to make even a small pot of jam. I had two redcurrant bushes, and one blackcurrant. This yielded me about 2 small jars of jam.
Please do be careful when the jam is hot. It will stain, and if you touch it you will get burnt. If you are transferring the jam when it is warm, I suggest working on top of old newspaper.
If you have lots of fruit, home-made jam is a great gift. If you don’t plan to use it immediately, you can turn the jar upside down after you add the hot mixture. This will result in an airtight seal as the mixture cools.
Also note that this recipe will not work with all fruit. Some fruits like strawberries require the addition of pectin while cooking.
This redcurrant and blackcurrant jam recipe was a huge hit in my household. Everyone loved it, and asked for seconds with their toast!
I am also planning to use some of the jam in a local bun recipe as we are having a little family get together soon.
Are your family fans of jam? I think it is coming back into fashion? What do you think?