Blackcurrants have a strong aroma, a delicious fruity-sour taste and are veritable vitamin bombs. Why not treat yourself to a few berries before you boil down the rest to make fine jam?
For gourmets
In the kitchen, blackcurrant jam is particularly versatile: it tastes wonderful on bread and butter or with pancakes. Connoisseurs also love to combine it with salty cheese, especially with blue cheese and goat’s cheese. Blackcurrants also harmonise perfectly with honey, almonds, chocolate and juniper berries.
Why not give your taste buds a special treat and combine blackcurrants and coffee, for example in a meringata with coffee flavoured ice cream and bittersweet blackcurrant jam. The contrast and interplay of fruity sourness, the coffee aroma of the ice cream and airy meringue will be appreciated by every gourmet.
… and for nutrition-conscious people
Galten gerade die Schwarzen Johannisbeeren im Mittelalter noch als Universalmittel für die Gesundheit und in der Küche, gerieten sie danach weitgehend in Vergessenheit. Doch in Norditalien, vor allem in Trentino-Südtirol und in der Lombardei, gehören sie heute wieder in viele Gärten.
Die Vielfalt, mit der sie eingesetzt werden können, mag dabei genauso wichtig sein wie ihre positiven Wirkungen: So enthalten Schwarze Johannisbeeren viel Vitamin C, wirken immunstimulierend, entzündungshemmend und sogar blutreinigend. Allerdings sind die frischen Beeren eigenwillig herb. Beim Kochen verliert sich das und ihr Geschmack wird sogar noch intensiver.
Blackcurrant: Good to know:
The berries are sweeter when fully ripe. This means that they should only be picked one week or two weeks after they have become black. Their aroma comes out the best when cooked in a little sugar.
📖 Recipe
Blackcurrant Jam
Ingredients
- 1 kg blackcurrants
- ½ kg jam sugar, 1:2
Instructions
- Wash the berries. You don’t have to pluck off the small stems as the fruit will be strained anyway. It is best to do this with a purée sieve. Wash jam jars in hot water and set them aside. Jars and lids should be free of impurities so boil briefly if necessary.
- Boil the berries with the sugar in a pot. Remove from the heat and use the purée sieve to strain the mixture into a second pot. Bring the jam back to the boil and boil for about 4-5 minutes while stirring until it is bubbling.
- With a ladle, pour the jam into the jars. Immediately close the jars tightly and turn them upside down for about 5 minutes. Then turn them over again to cool down. Place the jars on a damp cloth when adding the jam as then they can handle the heat better.
Notes
Nutrition
Buon appetito!
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