We had a showery day this week here at Struan Farm so I decided the time had come. The time had come to make this year's blackcurrant jam. The harvest has been sitting in the freezer waiting for the green light.
Blackcurrant jam is my favourite, with blueberry a close second. Neither is terribly sweet. I can't eat the strawberry jam I make for farmstay guests and grandkids, despite the fact everyone raves about it--it's too sweet for me.
And here the good news: 100% of my first batch "popped!" I should have enough currants for three batches, although I might save some for baking during the year. Next year our new bushes should be coming on so I'll have more to play with, or to put that properly "more with which to play."
I deployed some of the leftover jam not sealed into jars to make a blackcurrant shortcake for dessert. I used the shortcake recipe that I normally make with apple/feijoa or apple/rhubarb that you can find here. I spread the jam around before putting the crumbled topping on, didn't go overboard in case it ran. Seriously yum!
Comments