I made this jam in December with some frozen blackcurrants picked from my Mum’s garden in Lostwithiel during late summer. They are a treat to come to once the rush of summer berries has ebbed away. I wanted to make it processed-sugar free; balancing that with the tartness of blackcurrants makes for an interesting challenge, the bass notes of the bay leaf work to mellow the tangy top-note flavours. The kids step in as very handy taste-testers here - brutally honest and inclined towards the sweet! They’ve given it the thumbs up and have been spreading it thick on fresh baked bread.
Without the sugar, the jam won’t last as long - keep your jar in the fridge and use within approx five days.
Recipe: Blackcurrant jam (processed sugar free)
Makes 1 small jar
Ingredients:
300g blackcurrants, fresh or frozen
3 tbsp local honey
1 tsp cinnamon
Few shavings fresh ginger
2 bay leaves
1 1/2 tbsp chia seeds
3 tsp vanilla extract
Method:
1. Sterilise your jar in preparation for making the jam.
2. Place the blackcurrants, honey, cinnamon, ginger and bay leaf in a saucepan along with a splash of water. Simmer for approximately 8 minutes until blackcurrants have softened but there some are still holding their shape.
3. Remove saucepan from heat. Add in chia seeds and vanilla extract, stir to combine then allow to cool.
4. When cool remove the bay leaves then pour the jam into the jar.
