I picked the last of the ripe blackcurrants in the backyard here at Struan Farm a few days ago, and decided to crack into making a batch of jam. The Edmonds recipe calls for 1kg of fruit, fortunately I had enough plus several cups to save in the freezer for baking later on. The newer plants that we put in as a hedge by the orchard this spring haven't fruited just yet; once those come on next season I should be overwhelmed with fruit. It's quite tart but very good for you. And yes, I know, sugar has now been labelled as "dangerous" by certain food police, so jam might not be the healthiest option for a very healthy fruit. While I do make jam for farmstay guests, John and I actually don't eat all that much of it. So I think we should be okay if the food police were to come by for an inspection.
The good news is that one batch came out with seven jars, hooray! And five of them popped, hooray! Only two to put into the fridge for storage.
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