Having a Jammy time …

DSCF7517The house is feeling empty; having been jam-full for the past five weeks. It has been a joy, this big old house and garden likes to be full of young people, from the very young (grandson #3 at 17 months) through his brothers (4 & 6) – right up to their Mum and Dad – all over from Malaysia, plus two other sons of ours, and a girlfriend, then after the ‘Malaysian’ contingent left, my second cousin and boyfriend (from Australia) .. it’s been great … and busy!

And now it is quiet and the soft-fruit needs picking and the jam stocks need replenishing.

It is blackcurrant time and ours have produced a good quantity. Most of this will go into the freezer – having been carefully ‘picked over’ to remove bits of stalk, so that jam making through the year will be easier. After all, who wants to be making jam when the sun is shining? It is also useful when you want a bit of extra flavour to sharpen up an apple crumble or similar, to know you can just pull a handful from the bag in the freezer and throw them into the mix knowing they are ready to cook with.

A new comment on my ‘recipes’ on the drop-down (above) made me think I ought to put my MW recipe for Blackcurrant jam into a blog as well as just on the recipes. If you are a regular reader you may have realised by now that I use my microwave for a lot of REAL cooking – and especially for jam as I find it faster, much less of a bother (no standing over steamy pot stirring to prevent burning or sticking) and less messy – easy cleaning of bowl as there is nothing burnt on.

My MW blackcurrant recipe has proved to be very popular – in fact Google Analytics shows me that over the last week alone 89 people came to view my microwave recipe for Blackcurrant jam (and 20 the MW Apricot jam one) and, judging by the average time spent on the page, many of them chose this recipe over other recipes available on the net.

So here goes:

My microwave Blackcurrant Jam recipe (makes 5lbs)

2lbs blackcurrants (picked over to remove stalks – if using frozen, make sure they are fully defrosted overnight, defrosting by MW seems to make the skins tougher
3 dessert-spoons water
3lbs sugar

1, Place blackcurrants and water in large* Pyrex or similarly heat proof microwave safe bowl, covered, 10 mins on high power to soften fruit and release pectin. (*large enough to hold at least twice the amount of fruit you are putting in it – mine holds 6 litres)
2, Add sugar and stir in well.
3, Lid off, bring up to the boil again in MW on high – about 6 mins.
4, Stir well and put back into MW to Simmer for 8 mins ( Simmer or med > low power)
5, Stir well, and put back into MW to simmer for 4 mins and check for set (place a teaspoon of jam mix on a cold plate – pop back in fridge – will show a set if the jam skin forms wrinkles and feels thick when finger is pushed though it when cool)
6, Into well washed jars pour about 1 cm (half an inch) of boiling water, place in microwave on full power for 3 – 4 mins until the water boils in the jars. Take care and tip them out well and stand to evaporate the last bit of water while you re-heat the jam mix
7, If a set is demonstrated by your test – return jam mix to microwave and heat until bubbles appear then remove from microwave and ladle into hot jars. (if no set then simmer for another 3 mins and retest, continue until a set is demonstrated)
8, Cover with clear jam-covers as per instructions with the packet, and label.
9, Enjoy!

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This recipe makes a very intensely favoured Blackcurrant jam … which we also use to flavour our home-made yoghurt, just by stirring in a scant teaspoonful at the table – YUM!

Are you a jam maker?

Do you like to use your microwave to make jam or is this a new idea for you?

Do share – you know I love to hear from you.

6Oh – and if you are a Facebooker – there is a draw on Pendown Publishing’s page to enter where you can win a paperback copy of The Angel Bug  – please do pop over there and enter – you just Like the page and answer the fun question – ‘What genre would your life-story be?’ to enter. Thanks

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