Delia's blackcurrant jam and buttermilk scones
Whenever I am looking for a good, reliable recipe for something, I turn to Delia.
So, returning from the allotment with another big bowlful of blackcurrants, I flicked through her Complete cookery course for a recipe for blackcurrant jam.
I found one that was both easy and delicious.
In fact, if you are a jam making novice, blackcurrant jam is a good way to start. The high levels of pectin found in blackcurrants ensure a good set every time.
So, returning from the allotment with another big bowlful of blackcurrants, I flicked through her Complete cookery course for a recipe for blackcurrant jam.
I found one that was both easy and delicious.
In fact, if you are a jam making novice, blackcurrant jam is a good way to start. The high levels of pectin found in blackcurrants ensure a good set every time.
The ingredients are very simple:
2lb (900g) blackcurrants
1pint (570ml) water
2 1/2lb (1kg125g) sugar
Simmer the fruit in the water until soft.
Add the sugar and heat slowly until the sugar has dissolved completely.
Then turn up the heat and boil rapidly for 10 mins.
Test for a set by spooning a little onto a cold saucer, if it crinkles when pushed with a finger it is set. If not boil again for 5 mins and test again.
For more detailed jam making tips from Delia click here.
The current heatwave we are having with temperatures inching towards 30c, is not really conducive to leaning over pans of boiling sugar and fruit, so next day I was up at 6 o'clock to get started early and beat the heat.
By 8am I had 5 jars of jam neatly lined up!
( It helps that I love the early morning. My favourite time of day!)
2lb (900g) blackcurrants
1pint (570ml) water
2 1/2lb (1kg125g) sugar
Simmer the fruit in the water until soft.
Add the sugar and heat slowly until the sugar has dissolved completely.
Then turn up the heat and boil rapidly for 10 mins.
Test for a set by spooning a little onto a cold saucer, if it crinkles when pushed with a finger it is set. If not boil again for 5 mins and test again.
For more detailed jam making tips from Delia click here.
The current heatwave we are having with temperatures inching towards 30c, is not really conducive to leaning over pans of boiling sugar and fruit, so next day I was up at 6 o'clock to get started early and beat the heat.
By 8am I had 5 jars of jam neatly lined up!
( It helps that I love the early morning. My favourite time of day!)
And to go with the freshly made jam, another Delia recipe -
This is my favourite recipe for scones. I think the addition of buttermilk really gives a light, fluffy result.
As always with scones, they are best eaten warm from the oven.
And with home-made jam!
I admire your dedication to jam making - 6am! But I'm sure it's worth the early mornings to have a plate of scones with jam for afternoon coffee.
ReplyDeleteNothing is better than a warm scone and home made jam! I love early morning jam making, too. Your photos are so good my mouth is watering!
ReplyDeleteI wasn't as sensible as you & 'glowed' my way through afternoon jam making the other day! I used a different recipe which adds the juice and zest of one orange, but the ratio of sugar to fruit is the same as Delia's. Not sure what difference, if any, the orange makes. Both recipes make equally scrumptious jam.
ReplyDeleteBeautiful photos. It sounds delicious, and strangely enough, I put a pot of buttermilk in my shopping trolley today, thinking I would try making scones with it later! I definitely will now.
ReplyDeleteOoh, I love scones and yours look so very good. (My dad's favourite jam was blackcurrant.) I've just made a birthday cake with buttermilk (Nigella's) but have never tried adding it when making scones so will be remedying that sharpish.
ReplyDeleteMy mouth is watering!I love blackcurrant jam.
ReplyDeleteMy goodness, this jam looks amazing! Scones too! What a afternoon treat I would have with them! :)
ReplyDeleteThank you! I just took a peek at your blog. What an amazing garden and all on a rooftop too!
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