I mislaid my jelly bag years ago and instead I now use a sieve with extendable sides or a sieve that will fit over a large stainless steel bowl lined generously with muslin. I have received quite a few comments here and on instagram and facebook, saying  how this year is proving to be a great year for soft fruits.

I’ll have to find blackcurrants and make this jam:). You don’t even have to remove the blackcurrants from the stalks. After a few seconds, push the jam with your finger. I would love to eat that piece of bread covered in your jam! When the jam has reached setting point, remove from the heat and leave to cool for 30 minutes, stirring occasionally, before pouring into warm sterilised jars and sealing. Add the sugar and stir until gently dissolved, then increase the heat and bring to a rolling boil.

Add the sugar and lemon juice, bring to the boil then cook until the … . This recipe makes quite a large batch of jam. I didn’t even manage to pick them all. I am on my 3rd summer season with my allotment and for the first year my blackcurrant bush has produced enough fruit to make jam. Over-ripe or damaged fruit is not ideal - the jam will not set well and is likely to deteriorate rapidly. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. Not tried making wine though I should have thought of that. IM so sorry you had problems getting a set.

Pour into sterilised jars and seal with a lid. Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. What a lovely discovery! Neighbors are helping themselves to make wine with them. This blackcurrant jam is a family favourite and is very easy to make, and eat! It also makes a great sauce for ice cream.

Yes jam making is very satisfying. Add the sugar and cook over a low heat stirring until the sugar has dissolved. (I think she thought that strong Martinis and humbugs were medicinal, too, as she made sure she always had a good supply of these at all times, and consequently lived until she was well into her 90s!). I love how the sharpness of the blackcurrants cuts through the sweetness of the jam. Not bad from just 3 bushes. Measure the juice extracted and return it to the saucepan, adding 450g of sugar for each 600ml of juice extracted. Blackcurrant jelly is really easy to make. You could use other soft fruit too, such as strawberries, blackcurrants or a mixture. Don't subscribe Nutrition information is calculated based on this jam making 4 x 450g (1lb) jars and each serving being 25g (1oz), I would love to know how you got on – Tag me on Instagram or Twitter. Mary describes her cooking style as 'family' - practical, healthy recipes that use a little less animal fat and incorporate lots of fresh ingredients.

In the past whenever I have got a bargain bag of fruit out comes my large stock pot. This ensures a good seal and prevents mildew appearing on the surface of the jam. https://www.irishtimes.com/.../recipes/blackcurrant-jelly-1.1882828

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