A little goes a long way, so a spoonful in icing can really transform a cake. 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
This is a thick, rich, decadent jam that packs a punch. It’s dense with the glorious flavour of blackcurrants, which spread thickly on toast.
- 1 kg blackcurrants, weighed before stripping fruit from the stalks
- 750 g sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash and sterilise six 300 ml capacity jars and their lids.
Strip the blackcurrants from the stalks and place in a wide heavy-based saucepan with 200 ml water. Bring to the boil over high heat, then reduce the heat to low and simmer for 10 minutes or until the fruit is soft. It is better that the berries are too soft than not soft enough or the skins will be like buttons in the finished jam.
Add the sugar, increase the heat to medium-high and stir whilst bringing back to the boil. 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. A line drawn in the jam with your finger should hold. You’ll need to keep an eye on this jam as it is prone to catching. Pour into warmed jars, seal and store in the pantry.
Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok. Creative concept by Belinda So.