Stir the cream mixture into the blackcurrant mixture until smooth and well combined (taste, then stir in a little extra sugar if necessary). Rinse a 1 litre/1¾ pint jelly mould or pudding basin ...

Use immediately or cover and store in the refrigerator for up to 3 days. For the jelly: Measure 100ml of the blackcurrant juice into a small saucepan with the sugar. Place over a gentle heat ...

Are you looking for a simple and tested recipe for an aromatic jam perfect for sandwiches, pancakes, and cakes? Look no further! Discover our recipe for traditional blackcurrant jam – thick ...

Blackcurrant jam is another favourite. In tarts and turnovers a filling of blackcurrants, sugar and chopped fresh mint is a revelation.