Blackcurrant and Almond Jam
Blackcurrant and Almond Jam
The addition of almond in this jam really lifts the intense flavour of the blackcurrants, simply delicious.
Ingredients
2lb fresh blackcurrants – washed and picked over1ltr water2lb granulated sugar4tsp almond essence
Method
1 Place the blackcurrants in a copper pan (if possible) with the water. Gently simmer the fruit until the liquid has started to come out of the fruit.
2 Add the sugar. Continue cooking at the same heat while the sugar dissolves. Increase the heat and bring the mixture to boiling point and continue boiling until setting point is reached (see left).
Most Read
- 1 Five jailed after 'cold blooded' murder of Enfield father
- 2 Hampstead Town's first Labour councillor stands down weeks into office
- 3 Crouch End pub ransacked and charity money stolen
- 4 5 of the best things to do with kids in north London
- 5 Olympic ace opens Highgate primary school's new running track
- 6 Cartoonist creates celebrity tube stops
- 7 Walking book club: Hampstead Heath, Death and The Penguin
- 8 7 of the best Chinese restaurants with delivery in north London
- 9 Renaissance painting discovered in pensioner's bedroom sells for £255k
- 10 Highgate pub landlords to appeal restrictive licence approval
3 Once setting point is reached, pour in the almond essence and bring back to boiling point again.
4 Bottle immediately into warm sterilised jars and lid. Clearly label and enjoy when completely cold.