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Just finished making blackcurrant & Ginger jam..........

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  • #1

    Just finished making blackcurrant & Ginger jam..........

    Blackcurrant is one of the jams I like to leave the whole berries in. My favourite soft drink is blackcurrant cordial with ginger cordial added.....yum.............so I thought I would try it in a jam.
    I used chrystallised stem ginger chopped up small with the black currants.

    Should make an interesting jam, but I had to blag it a bit as there are no recipes for it on the net..............wonder why?

    (Now I've bought this chrystallised ginger I can't stop munching on it and probably won't stop until the packet is empty)

    Ran out of sugar so just boiled up another lot of blackcurrants to make cordial with tomorrow. I may add the ginger to that also!
    My Majesty made for him a garden anew in order
    to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

    Diversify & prosper


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  • #2
    That sounds lovely! I'm still working my way through last autumn's blackcurrant jam but am giving serious thought to doing your ginger version this year now.
    come visit a garden
    or read about mine www.suburbanvegplot.blogspot.com/

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    • #3
      It sounds delicious.

      I was looking for some different blackcurrant recipes the other day, because we've still got several jars of the plain jam. I found a recipe for blackcurrant and ginger compote, tried to work out how it could be turned into a jam but haven't got any further than thinking about it.

      Did you use the 4lb fruit, 2pt water, 6lb sugar proportion?

      Maybe not much use to anybody, but here's the compote recipe (taken from this site)

      Ingredients
      50g caster sugar
      150g blackcurrants
      2 balls of stem ginger, very finely chopped
      2 tbsp of ginger syrup*

      * You can either make your own ginger syrup (by simmering very finely chopped ginger with a split vanilla pod and 125g sugar in 250ml water, for less than 5 minutes, then straining and cooling completely), buy some ginger syrup ‘proper’ (think of the syrups coffee shops stock for flavouring coffees with) or use ginger cordial or an organic apple and ginger juice.

      Method:

      Place the blackcurrants, stem ginger, ginger syrup and sugar in a small heavy based pan and heat gently until the sugar has dissolved and some but not all of the blackcurrants are beginning to release their juices.

      Remove from the heat and leave to cool at room temperature.

      I spotted a couple of recipes for Blackcurrant and Blueberry Jam, which I thought I'd try, especially as blueberries seem to have been breeding in our freezer, and we could do with using them up. It's just a case of replacing some of the blackcurrants with blueberries, and treating them the same by softening by boiling in water before adding any sugar

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      • #4
        Sounds fab. Blackcurrant and ginger are two of my favourite flavours too. I can see why you can't leave the ginger alone.

        Just as an aside, I was given lime and gin marmalade for Christmas. Now that was tasty......... hic!
        Whether you think you can or whether you think you can't, you are probably right.
        Edited: for typo, thakns VC

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