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Saturday, 5 September 2009

Smooth Blackcurrant Jam

I took the kittens to the vets this morning, as it had appeared Moma Cat had abandoned them. I needed some kitty formula and to have their age confirmed.

They are between 2.5 and 3 weeks old and nice and fat and healthy. Because of this the vet thinks that Moma Cat must have been secretly feeding them when I'm not around since Thursday when she brought them to me. I can't see how, but apparently they would be dead if she hadn't been, so I suppose maybe she is.

I am giving them kitty formula now, to ensure that they are eating enough in case Moma is only feeding spasmodically. But she is still hissing and growling at them.

What joy !

I am sat here writing this covered in kitty formula splashes... and it smells just like baby formula...


But what joy !

I spent last night (as I never have enough things to do) making some lush smooth blackcurrant jam, from fruit given to me by MM from his organic garden.

Here is my recipe...

Smooth Blackcurrant Jam

2lbs topped and tailed fresh (or frozen) Blackcurrants
3lbs white Sugar

1. Ensure the blackcurrants are clean, but if you can avoid washing them do so, as this may wash away some of the precious juice.

2. Top and tail the fruit. This means pick off the tails and baby stems.

3. Put the blackcurrants in a large bowl and tip all the sugar on top. Stir the sugar in gently to distribute it evenly.

4. Cover the bowl with cling film and leave in a cool place or the fridge for 48 hours. The sugar will leach out the juice from the fruit naturally.

5. Put the blackcurrants and sugar into a large, deep preserving pan (saucepan).

6. Bring slowly to a gentle simmer to melt the sugar totally. Allow to cool for 10 minutes.

7. Using a hand blender, blend the jam until smooth.

8. Next put the blended smooth mixture through a fine sieve. Discard the 'bits' into the compost or rubbish.

9. Return the now smooth jam to the pan and bring the fruit to the boil rapidly, and keep at a 'rolling' boil for no more than 5 minutes.

10. After 5 minutes remove from the heat and test for 'set'. If not yet set bring back to the boil for another 3 to 5 minutes and so on.

11. It will not take very long to set. It is very fast usually.

12. Once at setting point, pour the jam into sterilised jars whilst still very hot. Fill to almost the top and put lids on straight away.

This is incredible on toast !

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