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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.

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.

Makes 14 Blondies

Ingredients

• 100g British IQF Raspberries defrosted
• 115g unsalted butter, melted
• 200g soft light brown sugar, sifted
• 2 large eggs, beaten
• 1 teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• ¼ teaspoon table salt
• 200g plain flour, sifted
• 100g white chocolate (30g small chunks and 70g finely chopped)
• 1 teaspoon vanilla extract

Total time required: 1 hour 10 minutes

Preparation time: 30 minutes
Cooking time: 35-40 minutes

Prepare Ahead

Serving:
Use a square cake tin and line with grease proof paper; this will stop the blondie from sticking to the tin. To remove you will need to