Thickened only with puréed fruit (and not cornstarch like many dessert fruit sauces), it has an intense and pure berry flavor.
Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
If you love margaritas, this red currant margarita recipe with a salt rim is a fun new cocktail to try. We suggest making a batch for entertaining with home made redcurrant syrup!
We took the classic mojito and put a CurrantC™ twist on it to make a delicious summer inspired cocktail.
Sprig of Mint (Garnish)
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While you can't go wrong with a classic apple pie, blackcurrants give this go-to cool-weather dessert a tangy twist and rich purple colour. The winning combination of a slightly tart filling, golden, buttery pastry and a side of cream or ice-cream (or both!) will have you going back for seconds.
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Type: Preserve
Prep & Bake Time: 50 min
Chilling Time: 12 hrs
Servings: 50
Make homemade red currant jam with vanilla bean and strawberries for a sour-sweet jam with no pectin added, yet is till quite thick and sets firm. This strawberry and red currant jam is a fun twist on the classic jam
One thing to remember when making jam is that the riper the fruit, the lower the pectin, in many cases. Strawberries are a prime example of a fruit that, when ripe, they have less pectin than the unripe berries. Stone fruit too suffer from this problem. So jams made with some of these fruit can end up a little on the soft, runny side of set, especially if you haven't boiled them long enough to achieve the jam setting point.
You don’t need a farm house kitchen for this recipe. It’s simple, quick and in about an hour you’ll feel like you’ve been making homemade preserves your whole life. You’ll have wonderful homemade jam for yourself and your family and the best last minute gift ever. There’s nothing like a gift you made yourself from fruit grown on the farm and best of all, it’s the finest jam you ever tasted.
Unlike many soft fruits, Black Currants have a high amount of pectin and so don’t need to add any processed pectin. This is a low sugar recipe compared to most but I find it just the right balance.
Greg’s currants are placed into the freezer truck right in the field as they come off the bushes. They’re unprocessed and unwashed (no problem because we don’t spray them). These are the next best thing to you picking them off the bush yourself.
Place a small plate in the freezer*
Gently rinse the Black Currants and remove the stems (a few are not a problem, they’re all edible and some say good for your skin).
Place fruit in a heavy saucepan with 2 cups of water. Make sure pan is several inches deeper than the fruit water mixture to allow for some foaming.
Bring slowly to boil, uncovered, stirring to break down fruit into a pulp.
Cook for 10 minutes or until soft.
Turn down the heat to low and add the sugar and lemon juice. Stir until the sugar is dissolved.
If desired, add a teaspoon of butter (not margarine) to curtail foaming.
Raise heat back up and bring to a full rolling boil, stirring often.
Boil hard, uncovered, for 10 minutes.
Remove from heat, test for jam stage.* Cook longer if needed and test again
Let the jam stand 5 minutes, skimming off any foam with large metal spoon and stirring occasionally to incorporate any floating fruit.
Pour into hot sterilized jars and heat seal (See below).
Method 1 - Take the plate out of the freezer. Pour a small quantity of jam (about 1/8 tsp) onto the cold plate and chill it in the freezer for about 30 seconds. If the test jam is firm to the touch and has the texture you want for your batch of jam, then it is done. Remove from heat.
Method 2 -Use a candy thermometer and cook to 220° F / 104° C
Run clean mason jars or preserving jelly jars through the rinse cycle of the dishwasher or fill with boiling water and set aside. Dry before use.
Proper method for safe, long lasting preserves:
Use only jars and lids that are designed for preserving such as Ball or Mason.
Run clean jars through the rinse cycle of the dishwasher or fill with boiling water and set aside. Dry before use. If jars are being reused, run them through a complete cycle of the dishwasher first. Do not reuse the inner dome lids.
Immerse the dome lids into simmering water (180° F) according to the package directions. Keep them hot until use.
Fill the hot dry jars, one at a time, with the finished jam or preserves. Inexpensive wide mouth funnels are available where most canning supplies or kitchen items are sold and make the process a lot easier and less messy. A big spoon is necessary with or without the funnel.
Clean the rim of the jar thoroughly with a damp cloth.
Immediately place a hot dome lid onto the filled jar.
Firmly (but not with super strength) screw down a dome lid ring onto the filled and lidded jar.
Allow your jars to cool. You’ll hear the dome lids popping down as they cool. After they’re cooled, press down on each of the dome lids. All that stay down or are already down are properly sealed.
Reheat and try again or refrigerate any jars of jam that did not seal properly.
Remove the dome lid rings. Wipe the jars clean with a warm damp cloth, and store the jam in a cool dark place until ready to use.
Refrigerate after opening.
]]>Thicken it: If you would like the coulis to be a little thicker, mix 2 teaspoon of cornflour (cornstarch) with enough water to make a thick paste. Return the smooth coulis to a pan, then whisk through the cornflour paste on a high heat, and wait for it to thicken up.
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