Again I have been invited in for free picking of mega blackcurrants at my friend´s garden in Horsens. I could have turned these blackcurrant into a more normal blackcurrant jam. However, over a cup of tea after the berry picking process we discussed various options for twisting blackcurrant jam, and one option was to included liquorice, which I went back and actually did in my little kitchen.
The liquorice addition is giving a interesting flavour twist on top of the blackcurrant flavour. During my flavour adjustment process, I found that this jam with liquorice was becoming to sweet and mature in it´s flavour, so therefore I decided to add in some lemon zest and lemon juice to bring back freshness in the jam.
Blackcurrant jam with liquorice:
- 800 g (Danish) blackberries
- 400 g jam sugar
- 1 teaspoon of raw liquorice
- 2½ tablespoon of sweet liquorice syrup
- ½ lemon - zest and 1-2 tablespoon lemon juice
- 4-5 tablespoon water - optional
- Heat up the blackcurrant and jam sugar in a cooking pot together with a small amount of water. I use extra water in order to avoid burning at the bottom of the cooking pot.
- Bring the fruit to the boiling point and let it boil for 2 minutes
- Add in the raw liquorice, sweet liquorice, lemon zest and lemon juice. I normally add it smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something.
- Bring the fruit to the boiling point again and let it boil for 2 minutes
- Prepare the jam glasses by filling them with boiling water. I do not use any preservatives in my home-made jam, so this is important to increase shelf-life of your jam. Another thing you can do is to store the jam cold afterwards.
- Fill the glass with jam and close the glass.