Many people are put off making jam as it is one of those recipes that seems harder and more time consuming than it actually is. I’m no chef, but if I can make jam, so can you. You don’t need any unusual ingredients and it’ll only take a small amount of your time. The result …totally worth it.
About four years ago I bought some redcurrant bushes from one of those ‘cheap’ supermarkets. They were on a ‘3 for 2’ offer; 3 bushes* for £1.49.
They grew really fast, but didn’t produce any berries. Until last year, when it literally exploded with berries. Most of them were lost to birds** who got to them before they could be picked, but we did manage to make a few small jars of Jam, it was easy and tasted great.
This year the crop has doubled, so I decided to make more jam with the kids, but I wanted to do something a little bit different …so I added lime and honey.
It turned out great and the kids love it! It’s very tasty and so much better than ‘bought’ jam.
If you’d like to give it a go for yourself the recipe follows…
1 tablespoon of honey
Sieve if seedless jam required
Clean jars and lids
[/one_third] [one_third_last] Cooking Time:
Wash your Redcurrants and remove any stalks.
Take the pan, add all the water, all the sugar and the all the redcurrants and bring to the boil.
Continue to boil for 3-5 minutes. Keep stirring and do not allow the pan to boil over.
Turn the heat down and allow to simmer for approx 10 minutes.
Juice the Lime and add to the mixture and stir gentley. Simmer for 5 minutes.
Add the Honey and stir. Continue to simmer for 15 – 20 minutes.
Turn the heat off and allow to stand for 1 minute.
Pour the mixture into your jam jars – loosely cover and allow to cool for 10 minutes.
Allow jam to set and cool.
Serve and enjoy!
You can make some alterations to this recipe to suite your own taste, for example switching the lime for lemon, apple or whatever takes your fancy. You can also make this a seedless jam by passing the ingredients through a sieve or muslin cloth. The drawbacks of this are, increase of preparation time and more importantly will also remove the redcurrant skin which when cooked adds a delicious plump fruity texture to the jam. Unless you have a real aversion to seeds I would advise against it.
We still have a huge crop of Redcurrants in the garden, so I may try some kind of pie next, any recommendations for recipes are welcome…
If you’ve followed this recipe, please rate it and leave a comment on how you got on.
** And children I suspect =)