Blackcurrant jam is my favourite. I always have a jar in the house, but nothing beats homemade. My old neighbour used to make her own jams, among other delights. Clotted cream, sausage rolls, scones and various cakes.
Please don't forget that you make a difference in people's lives! From Dallas, we are looking anywhere for a touch of Fall. A few more weeks of high temps and no cold fronts. Namaste
I don't know how many videos I watched re: black current jam, and none of them gave information about the water bath. Thank you for including that on your video. I boiled to 220, shut the heat off and filled my sterilized jars, water bathed mine for 10 min, but for whatever reason, the lids are not popping. I just guessed it would be about 10 minutes and that's what I did. Maybe when I get up in the morning, they will have set. Thanks for your video. Best one of all the videos I watched!
Thank you . Ten minutes is all that I do. Start timing the ten minutes from the time it returns to a rolling boil. If they haven't sealed this morning a few things to consider : there should be about a half inch air space in the top of the jar, the rim of the jar has to be clean. It won't hurt anything to hot water bath them again.
This looks delicious and I love black currants. I would try this! Playing catch-up on my videos. We had an uninvited guest named hurricane Dorian for a couple days here in SC. No damage and we are all safe thank goodness. 😊
We used to get our black currents in Alberta Canada, but last time we tried, they had totally removed all the bushes. So, we planted four here in Northern Montana. So far, they have survived our wicked winters and produce a lot of berries. Black currents are big in Europe. My husband is from Poland and he loves them. They grow w/o much attention.
I love your black current jam! Two of the ads on your video this time were especially interesting. One was for a new type of tooth brush called Snowhite; its like a mouth piece. The other one was rubber or silicon gloves with soft bristles made of the same material all over them. So you use the gloves to clean with...pretty neat.
Your jam looks lovely, I am sure you will enjoy it. Looking forward to a tasting video. That is a jazzy new toy you have! I was wondering if it gave you internal or surface temperature? Thank you for sharing Dale, really enjoyed the video.
@@DaleCalderCampobello Good to know, thanks for review. It's a lovely cool day here in Michigan and I have your sourdough bread recipe rising in my kitchen.
Well it’s true: you learn something every day! I’ve made probably 1000 batches of jam over the years but never knew to bring it to a temperature of 220 to set. Also, I never trusted my “point and shoot” thermometer either. One more thing: I’ve never used a water bath to for any jam and have never lost a jar to mould. I learned to make it from the older ladies in the village in the 70’s and was told that the longer it took to come to temperature or cool down, the more flavour is lost. Mostly I do use Certo because I personally have convinced myself I can taste “caramel” in longer cooked jam. Ever tried passion fruit jam. No better
My mother and grandmother never own a canner and they canned everything . I returned the thermometer love Amazon never any questions asked they just refund.
Hi, Dale! Haven't had time to watch this wonderful video all the way through yet. Not too familiar with your specific geography/location, but I certainly hope you aren't in Hurricane Dorian's sights at all? Please be safe if so. Hopefully that storm will continue to lose its power! Hi to you and Angel!!
Thank you Michelle The latest news says it could still be a category 1 when it reaches this area but the cold water will cause its to loos power .Still no definite news of its direction.
My grandmother made jams without pectin, I've never tried before. One of my aunts made pectin from hard apples, really hard and tasted bitter. Thanks, peace.
Dale Calder I remember a couple of times in a pinch used wax to seal jelly and jams. Now that's a big no no. How on earth did we ever survive? Lol. Peace.
I ordered a jar of Black Currant Jam from Walmart. I was surprised to see it came from England when it arrived. Although I am sure it isn't as good as your homemade jam it is delicious.
That jam looks delicious. You really do make it look easy. I have about 10 cups of mulberries in my freezer, that I thought would make a good jam, but finding a recipe is taking some research. Do you think this recipe would work for mulberries? I'm not sure why they would be different. Anyway, your recipes are always wonderful. Thanks for taking us along!
Oh yes currant jam is one of my favorites. Like the new thermometer but yes it will only read the surface temp. well you got 4 jars you would think they would say what jars they used in the recipe. Still I know its going to be good ;-)
I returned the thermometer not much use to me Amazon was ok with it and will give me a refund as soon as it arrives at their warehouse. They also paid for the shipping.
It would have been interesting if you did a instant read on the jars once filled. If they are over 200F it kind of makes the water bath a moot point. Grandma never water bathed hers... she put wax on top instead. Nobody died from it. :D I wish I new about a no pectin option sooner. That amps up the cost per jar. If you only get 5 to 6 little jars out of a batch (a common yeild) and spent 2.50 on pectin... a reasonable price... about .50 cents a jar in pectin. Mom gave me a boat load of sugar and I just saw a add for strawberry flats... 2 flats for $8. That is a lot of jam on the cheap!
That looks good Dale I'm a big Jam lover. Did you know that this berry was banned in parts of the United States for more than 50 years because they were thought to help spread a fungus? New York became the latest state to repeal the ban others have followed suit.
@@NJNinni There was a couple videos on You Tube that peaked my interest: Black Currents - The Forbidden Fruit and another similar. Now, this explains what it meant. (I didn't actually watch the video, just thought it was an interesting title).
I have a baking related question. Imagine you use frozen black currant and blend that. You do the same for blueberry .... is blended black currant more jelly?
You don't need to blend them to make jelly . You cook the berries and put them in a muslin jelly bag and make the jelly from the juice that drips out of the bag.
I saw that on two videos I watched. A big dollop just as it was hitting the 220 F. One video said it is supposed to help avoid skimming the froth and it will go away as you continue stirring. The other video gave no reason.
That looks so good. I am a diabetic but I enjoy watching you cook. Thank you.
Blackcurrant jam is my favourite. I always have a jar in the house, but nothing beats homemade.
My old neighbour used to make her own jams, among other delights. Clotted cream, sausage rolls, scones and various cakes.
I agree it is my favourite too.
Please don't forget that you make a difference in people's lives! From Dallas, we are looking anywhere for a touch of Fall. A few more weeks of high temps and no cold fronts. Namaste
Thank you Kent we are getting the tail end of Dorian today and tonight.
Thank you, as always, Dale! I can't wait to try this and see how it comes out! I will post my results. Give Angel my love.
Thank you Kira good luck with your jam.
I don't know how many videos I watched re: black current jam, and none of them gave information about the water bath. Thank you for including that on your video. I boiled to 220, shut the heat off and filled my sterilized jars, water bathed mine for 10 min, but for whatever reason, the lids are not popping. I just guessed it would be about 10 minutes and that's what I did. Maybe when I get up in the morning, they will have set. Thanks for your video. Best one of all the videos I watched!
Thank you . Ten minutes is all that I do. Start timing the ten minutes from the time it returns to a rolling boil. If they haven't sealed this morning a few things to consider : there should be about a half inch air space in the top of the jar, the rim of the jar has to be clean. It won't hurt anything to hot water bath them again.
enjoyed watching you cook the jam.....have a good night...
Thank you Jody.
This looks delicious and I love black currants. I would try this! Playing catch-up on my videos. We had an uninvited guest named hurricane Dorian for a couple days here in SC. No damage and we are all safe thank goodness. 😊
Due to hit here tomorrow a category 2 they say when it hits Nova Scotia not supposed to be so sever in this area.
I make juice from black currents on our property. Your jam looks delicious. I will have to give that a try. Thanks for a great video.
Thank you I'ver never had the juice.
That looks delicious! Look forward to seeing the tasting video sometime in the wintertime
Thank you .
Mmm black currant jam! I can't wait until my plants start producing well.
Once they start they produce an amazing amount of fruit.
Thank you for linking the recipe... yum !!
You are welcome Rosina
I never see black currants here in Pa...that looks great. I love homemade jams.
Thank you Lori. Never see them here either I had to grow my own.
We used to get our black currents in Alberta Canada, but last time we tried, they had totally removed all the bushes. So, we planted four here in Northern Montana. So far, they have survived our wicked winters and produce a lot of berries. Black currents are big in Europe. My husband is from Poland and he loves them. They grow w/o much attention.
I love your black current jam! Two of the ads on your video this time were especially interesting. One was for a new type of tooth brush called Snowhite; its like a mouth piece. The other one was rubber or silicon gloves with soft bristles made of the same material all over them. So you use the gloves to clean with...pretty neat.
Strange stuff.
Homemade jam is great! :D Haven't seen any "expeditions" out to your tiny cabins for a long time, really miss those
Thank you Jasper just waiting fore the weather to get cold enough so I can enjoy a fire in the wood stove.
Looks good mate. It's spring over here so I've well and truly started on sauces and jams to preserve them.
Thank you Andy we have a hurricane bearing down on us it will lose a lot of power before it gets here but we should still get a lot of rain and wind.
@@DaleCalderCampobelloI'm think that's not Dorian. Stay sate Dale.
@@McDowallManor Yes it is Dorian hopefully downgraded by the time it gets here.
Great video Dale I've never tried black current jam and we have a lot of current bushes around maybe something to try.
It's my favourite Trevor.
Yes Sir, another SAVED video. Thank you
Thank you Mike.
Looks delicious Dale.
Thank you Abe.
They look very yummy.
Thank you .
Yuuuum! Nice video! You are inspiring! Thanks!
Thank you.
Oh how lovely! Pass the scones please!🥰
LOL Thank you Victoria.
Your jam looks lovely, I am sure you will enjoy it. Looking forward to a tasting video. That is a jazzy new toy you have! I was wondering if it gave you internal or surface temperature? Thank you for sharing Dale, really enjoyed the video.
Thank you Patricia I returned the toy it was giving me a surface temperature so not much use to me.
@@DaleCalderCampobello Good to know, thanks for review. It's a lovely cool day here in Michigan and I have your sourdough bread recipe rising in my kitchen.
The jam looks tasty 😋
Thank you John.
Well it’s true: you learn something every day! I’ve made probably 1000 batches of jam over the years but never knew to bring it to a temperature of 220 to set. Also, I never trusted my “point and shoot” thermometer either. One more thing: I’ve never used a water bath to for any jam and have never lost a jar to mould. I learned to make it from the older ladies in the village in the 70’s and was told that the longer it took to come to temperature or cool down, the more flavour is lost. Mostly I do use Certo because I personally have convinced myself I can taste “caramel” in longer cooked jam. Ever tried passion fruit jam. No better
My mother and grandmother never own a canner and they canned everything . I returned the thermometer love Amazon never any questions asked they just refund.
Looks delicious!
Thank you Hannah .
That looks great! ❤️❤️❤️
Thank you Michele.
Dale your jam looks delicious
Thank you Ginger.
Looks great! 👍🏼😋
Thank you Kaye .
Delicious....
Thank you .
Hi, Dale! Haven't had time to watch this wonderful video all the way through yet. Not too familiar with your specific geography/location, but I certainly hope you aren't in Hurricane Dorian's sights at all? Please be safe if so. Hopefully that storm will continue to lose its power! Hi to you and Angel!!
Thank you Michelle The latest news says it could still be a category 1 when it reaches this area but the cold water will cause its to loos power .Still no definite news of its direction.
My grandmother made jams without pectin, I've never tried before. One of my aunts made pectin from hard apples, really hard and tasted bitter. Thanks, peace.
Lots of pectin in tact apples no need to add any to make crab apple jelly.
Dale Calder I remember a couple of times in a pinch used wax to seal jelly and jams. Now that's a big no no. How on earth did we ever survive? Lol. Peace.
As a kid we made this alot. Also black current juice.
Thank you Kris I've never had the juice.
I ordered a jar of Black Currant Jam from Walmart. I was surprised to see it came from England when it arrived. Although I am sure it isn't as good as your homemade jam it is delicious.
It isn't very common here some areas have a law against growing currants it is the host plant for a virus that kills grain crops.
This the first year my blackcurrant bush gave me enough berries to make something - 2kgs! I bottled some, made jelly and cordial.
I've never tried jelly or cordial sounds very good though.
That jam looks delicious. You really do make it look easy. I have about 10 cups of mulberries in my freezer, that I thought would make a good jam, but finding a recipe is taking some research. Do you think this recipe would work for mulberries? I'm not sure why they would be different. Anyway, your recipes are always wonderful. Thanks for taking us along!
Thank you Donna not sure but mulberries might be a bit too juice for this recipe I would suggest you look for a blackberry jam recipe.
Dale Calder Thanks Dale. I will check that out.
Yummy. Have you ever made corn cob jelly?
No never even heard of it before.
Nice
Thank you Caroline.
Oh yes currant jam is one of my favorites. Like the new thermometer but yes it will only read the surface temp. well you got 4 jars you would think they would say what jars they used in the recipe. Still I know its going to be good ;-)
I returned the thermometer not much use to me Amazon was ok with it and will give me a refund as soon as it arrives at their warehouse. They also paid for the shipping.
It would have been interesting if you did a instant read on the jars once filled. If they are over 200F it kind of makes the water bath a moot point. Grandma never water bathed hers... she put wax on top instead. Nobody died from it. :D I wish I new about a no pectin option sooner. That amps up the cost per jar. If you only get 5 to 6 little jars out of a batch (a common yeild) and spent 2.50 on pectin... a reasonable price... about .50 cents a jar in pectin. Mom gave me a boat load of sugar and I just saw a add for strawberry flats... 2 flats for $8. That is a lot of jam on the cheap!
Neither my mother or my grandmother ever owned a canner and they preserved everything we all survived . I think modern people worry too much.
wow black currant has been along time since i or tasted them
It's good stuff Dianne my favourite jam. I would send you a jar but I have no idea what I might have done with your address.
That looks good Dale I'm a big Jam lover. Did you know that this berry was banned in parts of the United States for more than 50 years because they were thought to help spread a fungus? New York became the latest state to repeal the ban others have followed suit.
I think it was banned in western Canada too something about it and wheat rust.
@@DaleCalderCampobello Parts of Canada too wow. One crazy Berry..lol
@@NJNinni There was a couple videos on You Tube that peaked my interest: Black Currents - The Forbidden Fruit and another similar. Now, this explains what it meant. (I didn't actually watch the video, just thought it was an interesting title).
Hope u and angel r safe in the Dorian storm heading for you. Be safe dale......
Thank you Doug we were very lucky here some wind and a lot of rain but no damage.
I have a baking related question. Imagine you use frozen black currant and blend that. You do the same for blueberry .... is blended black currant more jelly?
You don't need to blend them to make jelly . You cook the berries and put them in a muslin jelly bag and make the jelly from the juice that drips out of the bag.
Never had black currant jam. But it would have t be good to beat good ole strawberry jam☺
LOL It is pretty good.
Will be tasty on a piece of your warm sourdough
Thank you Lona.
My Granny used to skim off the scum (froth) and put in an ounce of salted butter just before jarring up xxx
Never heard of that before sounds good.
I saw that on two videos I watched. A big dollop just as it was hitting the 220 F. One video said it is supposed to help avoid skimming the froth and it will go away as you continue stirring. The other video gave no reason.
Are you in line for some bad weather dale .......
Looks like we will get heavy rain and some wind.
@@DaleCalderCampobello stay safe
Might be a good time to shelter in the cabin overnight and tell us a story .... here's hoping
Wow, I've never seen a whole black current. They look like blueberries. Yes, I'm a city girl :D
LOL They are about the size of the High Bush Blueberries.