Blackcurrant Jam Help

Rosesandrainbows

Good afternoon all,

I was wandering if someone could help me understand why the blackcurrant jam which I made this morning has ended up so runny. I have made it before and have never had a problem.

I know that blackcurrants have a high level of pectin and today I also used preserving sugar so I'm not sure why it's happened. The only other thing that I can think of is that perhaps I added too much water.

Any advice on where it might have gone wrong and what to now do with 5 jars of runny blackcurrant would be much appreciated.

Thank you

grunnie

Can you add your recipe. I don't add water to blackcurrant jam but I add it when I make blackcurrant jelly.

Rosesandrainbows

Thanks Grunnie,

It was an online recipe and because of the amount of blackcurrants I had I tripled everything so 1kg blackcurrants, 1kg jam preserving sugar, juice of 3 lemons, 750ml water. As you can see it was quite a big batch! I softened the fruit in the water and then added the lemon juice and sugar. I then waited and waited, did the saucer test but no matter how long I left it simmering it still wouldn't change. Argh!!!

grunnie

With preserving sugar you don't need the lemons and that is far too much water. Are you sure it wasn't 75 not 750mls.

grunnie

Next time make blackcurrant jelly. It's easy and you don't get pips. Cover the blackcurrants with water and bring to the boil. Boil till they are mushy you can use a potato masher to squash them to speed it up. Then strain through a jelly bag or sieve lined with muslin. For each pint of liquid add 1 pound of sugar and then boil for about 8 to 10 minutes.

Rosesandrainbows

I've just been back to the recipe to check and it definitely said 250ml of water and then of course I tripled it to allow for the large amount of currants. Well that'll be the last time I use that recipe!

Thanks for your help.

grunnie

As for what to do with your 5 jars of runny jam. I would strain them and use the solid bits on ice cream or in a smoothie and put the juice into fancy little bottles labelled blackcurrant cordial - dilute with fizzy water. Home made Ribena

Rosesandrainbows

Sounds like a plan. I'm off to start making my cordial now

phizzimum

I think you're right, it's the water. I find enough juice comes out of the fruit, so I've never added water.