Blackcurrant jam on the cheap?

[Snadger]

Picked some rather nice allotment grown blackcurrants, added sugar, boiled them up and bunged them in some washed out coffee jars that I'd warmed in the microwave.
Jam is still cooling, is nice and thick and tastes yummy!

Now I've made pickles before (still got jallies,carrots and onions from last year!)and just used a grease proof paper with elastic band around the top but I'm figuring that wont be enough for my jam?

Ideas please!

[shirlthegirl43]

I usually just put clingfilm over them if a bit short on lids. I expect the serious jam-makers will be along soon to give you tips.

Well done on having brambles ready to pick - ours are just in flower

[zazen999]

We did the same with 400g of strawbs - makes one pot of jam with the same amount of sugar and a dash of lemon juice.

It's nearly all gone so hoping to make another this weekend.

Tis gorgeous.

[indigox]

Well done on having brambles ready to pick - ours are just in flower

I think they were blackcurrants, not blackberries.

[Snadger]

Yep, BLACKCURRANTS, and now they've been in the fridge all night I've just had a dollop in my morning muesli! Yum!

I made some of HFW's blackcurrant and and yoghurt lollies the other day and thought I would try some jam. Didn't add a LOT of sugar cos I wanted the tartness of the blackcurrants to shine through, which it does, and it's set smashing! (Eat your heart out WI)

I have three backcurrant bushes and this particular one is a lot earlier fruiting than the others so a couple of jars of jam from one bush ain't too bad methinks!

So, for a bit of longer storage on the rest will a greaseproof paper ring held down with a laccy band do?

[Hilary B]

I would use cling-film rather than greaseproof.
I always put on a 'lid' of cellophane or clingfilm (held down by an elastic band) while the jam was REALLY hot. When the jam cools, the 'lid' dips in the middle, proving that the seal has worked. The one thing you must never do is put a lid on when the jam is warm! REALLY hot, or completely cold, never in between.
Greaseproof will probably be OK, but the other stuff is better.

[Snadger]

I would use cling-film rather than greaseproof.
I always put on a 'lid' of cellophane or clingfilm (held down by an elastic band) while the jam was REALLY hot. When the jam cools, the 'lid' dips in the middle, proving that the seal has worked. The one thing you must never do is put a lid on when the jam is warm! REALLY hot, or completely cold, never in between.
Greaseproof will probably be OK, but the other stuff is better.

What about this circle of greaseproof directly on top of jam (to stop mould?) then clingfilm on outer?

[bramble]

Snadgar, thats exactly what I do.
A circle of greaseproof paper on top of the jam and then greasproof over the pot secured with elastic band.
It always works for me and I have been making jam for years.

[Snadger]

Snadgar, thats exactly what I do.
A circle of greaseproof paper on top of the jam and then greasproof over the pot secured with elastic band.
It always works for me and I have been making jam for years.

Brilliant Bramble jam, I mean Blackcurrant! Ta muchly!

I didn't realise it was so simple to do!

[Polly Fouracre]

Back in the 50's my Ma would use brown paper tied around tightly with string. After a good few months in storage a mould would grow over the top of the jam which Ma maintained was harmless, would scrape it off and the jam would be eaten.
We are all still alive and healthy so she was probably right!

[Hilary B]

Yes to a greaseproof circle on the top of the jam. That way if you get a suggestion of mould, it is on the greaseproof, not the jam, and easier to remove......

[Two_Sheds]

bumped for Jo Ross