1 kg blackcurrants
a good gluck of sloe gin
1 kg of jam sugar (or whatever you use to make it set)
I stumbled across a plenty of reduced blackcurrants in one of my local shops. Jammy, really. Usually, three blackcurrants tend to cost an arm and a leg here, if you can find them at all, and my mum would turn her eye to heavens knowing that I would spend money on buying fruit to make jam with - that's what the garden is for. Never mind.
This is what's left - except for the six jam jars full of delight, of course.
Jam: the darker the better, I think.
6 comments:
What a great range of hues from the smeared remains on the pot. I never thought of adding sloe gin to my jam. I can't wait to get to Penshaw Monument in the autumn. We have sloes, blackberries, elderberries, haws and hips there. The hips do need straining to get the fibres out first though.
Well... it asked for rum or black current liqueur, neither of which I have, but sloe seemed close enough and it tastes fab. Never made jam with haws or hips... always planned too but somehow haven't so far. Elderberries and finely shredded apples or pear are fabulous too, have you tried those, Steph?
This brings back memories of making jam with my Mum during the school holidays.
This reminds me of a beet juice photo I took and posted. Great minds think alike!!
Hi Chris! Yes - beet juice gets there too. Not so much a fan of beet juice but I pickled some good ones with plenty of horseradish a couple of years back. Yet, there is something a bout the sticky sweetness of set jam remains in a pot...
Elderberries and pear, how very British. Sounds like a great combo. I'm visiting my sister in Cheshire at the moment (search for Bean Sprouts Blog)and she's taught me to make jams and chutneys.
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