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By
Matthew EvansAbstract
This is a thick, rich, decadent jam that packs a punch. It’s dense with the glorious flavour of blackcurrants, which spread thickly on toast.
A little goes a long way, so a spoonful in icing can really transform a cake. There’s a trick with blackcurrants though; cook them with water, before adding sugar, or they’ll end up firm skinned and not all that nice. Matthew Evans, Gourmet Farmer Series 4