2 July 2012
I’ve always had this idea that making jam is a really complicated process. I don’t know why. It just seemed like something that only domestic goddesses with orchards could master (I may be exaggerating a little^^). But then, inspired by the lovely Thea’s post about her mum’s strawberry and champagne jam, I picked up a packet of gelling sugar in the supermarket the other day, read the instructions on the back, and realised that it’s actually really, really easy. So, my weekend project was born. The supermarket I was in didn’t have strawberries or champagne, so I ended up with redcurrant and ginger jam instead. The result is very tasty!
- 500g red currants
- 20g grated fresh ginger
- 250g gelling sugar 2:1
- 2 jam jars with lids
- Boil your jam jars and lids for 10 minutes in a large pan of water, then leave to dry on some kitchen paper.
- Remove all the red currants from their stems and blitz them in a food processor. I like a bit of texture in my jam, so I left a couple of the berries whole.
- Grate the ginger into the berries – it’s easiest if you use a piece of frozen ginger. We always have a piece of ginger in the freezer.
- Mix the gelling sugar with your berry ginger mixture in a large pan – at least twice the size of your mixture is best to prevent it boiling over.
- Bring to the boil, then once boiling keep cooking for 4 minutes, stirring constantly.
- Fill the mixture into the prepared sterilised jars straight away and screw the lids on tightly.
- Leave to cool upside down.