Blackcurrants

  • Blackcurrant and Chia Seed Jam

    Blackcurrant and Chia Seed Jam

    Jam is one of our favourite things to make on the weekend, so we have fresh jam all week made out of our favourite berries. However, we know that you don't always have the time to make your own so we are sharing a delicious alternative to homemade jam: Blackcurrant and Chia Seed Jam.

    This jam takes 15-20 minutes, so it's easy to have on the go in the morning and will last up to 5 days in your fridge. Plus it's full of antioxidants and fiber thanks to the blackcurrants and chia seeds.

    This recipe is also super adaptable, so switch out your blackcurrants for another of your favourite berries and enjoy!

    Blackcurrant and Chia Seed Jam

    Ingredients:

    500g of our Frozen Organic Blackcurrants

    3 tbsp chia seeds

    1tsp vanilla extract

    2 tbsp of honey/maple syrup (optional)

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  • Fruit Coulis

    Serves 2

    Raspberry Coulis

    Ingredients

    Blackcurrant coulis

    •             400g British (Organic) Blackcurrants frozen
    •             140g caster sugar
    •             100ml water

    Raspberry coulis

    •             300g British Raspberries frozen
    •             50g sugar        
    •             100ml water

    Blackberry coulis

    •             350g British IQF / Puree/Juicing Blackberries frozen
    •             70g sugar
    •             100ml water

    Summer fruit coulis

    •             350g British Summer Fruits frozen
    •             70g sugar
    •             100ml water

    Total time required: 10 minutes

    Preparation

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  • Homemade Raspberry and Blackcurrant Ice Cream

    Serves 16-20

    Raspberry and Blackcurrants

    Ingredients

    • 250g British Raspberries frozen
    • 200g British (Organic) Blackcurrants frozen
    • 2 tbsp water
    • 300ml (or a 284ml pot) single cream
    • 4 egg yolks
    • 150g caster sugar
    • 300ml (or a 284ml pot) double cream

    Total time required: 20 minutes + freezing

    Preparation time: 20 minutes

    1. Heat blackcurrants in water, when beginning to break up add raspberries and continue to heat for 1 minute. When turned into a pulp push mix through a nylon sieve. 
    2. Now make a simple custard by pouring the cream into a sauce pan with the beaten egg yolks, sugar.
    3. Put this on the cooker and heat on a medium heat stirring frequently to prevent the bottom
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  • Blackcurrant Cream

    Serves 8-10

    Blackcurrants

    Ingredients

    • 400g British (Organic)  Blackcurrants defrosted
    • 100g caster sugar
    • 3 tablespoons water
    • 5 sheets of gelatine
    • 300ml double cream, plus extra to serve.
    • 300ml whole milk

    Total time required: 35 minutes + chilling

    Preparation time: 35 minutes

    Method

    1. Heat the blackcurrants and sugar gently for around 10minutes, stirring often, until skins are broken and juices released. Remove from heat and press through a fine sieve.
    2. Place gelatine sheets in a bowl and cover with cold water, set aside for 5 minutes.
    3. Heat the cream and milk until it almost comes to a simmer and remove immediately.
    4. Squeeze excess water from the gelatine sheets and place into the warm cream,
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  • Blackcurrant Cordial

    Serves 8

    Ingredients

    • 400g British Blackcurrants defrosted
    • 250g caster sugar
    • 250ml water
    • 1 lemon – zest and juice

    Total time required: 30 minutes

    Preparation time: 15 minutes

    Cooking time: 15 minutes

    Method

      1. Place the blackcurrants, sugar and water into a saucepan and heat until sugar is dissolved, stirring occasionally.
      2. Once sugar has dissolved bring the mixture to a gentle simmer, simmer for 5 minutes.
      3. Add the juice and skin of the lemon and bring the syrup back to a simmer for a further 5 minutes.
      4. Let the cordial cool and pass through a fine sieve.
      5. Pour the cordial into sterilised bottles, cool and keep refrigerated until needed.
      6. Serve diluted to taste with sparking w
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    1. Blackcurrant Smoothie

      Serves 1

      Blackcurrant Smoothie

      Ingredients

      • 200g British (Organic) Blackcurrants defrosted
      • 1 small ripe banana
      • 200ml apple juice
      • 2 tbsp plain yoghurt

      Total time required: 10 minutes

      Preparation time: 10 minutes

      Method

      1. Press the defrosted blackcurrants through a fine sieve to remove the pips and skin.
      2. Place the blackcurrant juice,banana, apple juice and yoghurt into a blender and whizz until smooth.
      3. Pour into a glass and serve.
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    2. Organic Blackcurrant Jam

      Makes 450ml (1-2 Jam jars)

      Ingredients

      • 300g (Organic) Blackcurrants defrosted
      • 300g sugar - granulated or caster
      • 1 lemon – juice only
      • 250ml water

      Total time required: 1 hour 30 minutes

      Preparation time: 30 minutes
      Cooking time: 30 mins – 1 hour

      Method

      1. Place the fruit into a saucepan and cover with 250ml water and bring to the boil. Simmer for 20 minutes, or until the blackcurrants are tender and the liquid has nearly evaporated.
      2. Add the sugar and juice of the lemon bring to the boil and cook until the jam reaches 105°c on a sugar thermometer.
      3. Leave to cool for a few minutes and pour into clean, sterile jars and seal immediately.
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    3. Simple Blackcurrant Ice Cream

      Serves 10

      Ingredients

      • 400g British (Organic) Blackcurrants defrosted
      • 175g sugar
      • 150ml water
      • 550ml double cream

      Total time required: 20 minutes + cooling, churning & freezing

      Preparation time: 20 minutes

      Method

      1. In small batches place the defrosted blackcurrants through a sieve and press until the pulp is extracted – leaving the pips and skin behind.
      2. Place sugar and water in saucepan over a medium heat stirring until sugar crystals have dissolved, then let it come to the boil and boil for 3 minutes exactly. Remove from the heat.
      3. Whip cream until it just begins to thicken – be careful not to over whip.
      4. Stir sugar syrup into fruit pulp, then fold cream into fruit mixture until thoroughly blended.
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