Blackcurrant jam

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Blackcurrant jam

We stayed in a hotel last week where they had lovely blackcurrant jam. When we got home I defrosted some blackcurrants and made some jam of my own. While it is nice, the blackcurrants seem to have rather tough skins. Is this because I think I cooked the jam for a little too long or is it because the berries had been frozen?

Many thanks

Lindsey, Food Editor

Blackcurrant Jam

Hello Kriti,

The skins of blackcurrants are tough and they need to be softened by simmering them gently in water until they are tender for about an hour first. Perhaps you just didn’t simmer them for long enough.
I don’t actually know if the freezing would have made any difference to the final result.

Best wishes


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