Blackcurrant season has been long over but I have only just managed to make my first batch of blackcurrant jam from this years crop from the bags we stored in the freezer. It had to be done a) make space in the freezer for the last of the runner beans (and my brother and sister are complaining there isn’t enough space for ice cream in there), b) blackcurrant jam is just what I crave on wet, cold days in winter so I needed some at the ready, and c) blackcurrant jam is delicious.
Blackcurrants are high in pectin so you should not need to add any. This is the best recipe from the River Cottage Preserves Handbook. It is easy and delicious, as far as jam making goes.
(Makes 7-8x 340g jars)
– 1kg blackcurrants -600ml water – 1.5kg granulated sugar
- Remove stalks and leaves from the blackcurrants (the dried flowers at the end are fine to leave). Put them in a large pan and add the water, bringing it to the boil before allowing it to simmer for 15-20 minutes, until the fruit is soft and broken down to let all the juices out but not completely slushy/disintegrated.
- Add the sugar and stir in until dissolved then bring the pan to a rolling boil. Leave it to boil furiously for 5 minutes. Remove from heat and stir until it is room temperature (try pectin test here if you would like and if it has not set, bring back to the boil or add a little liquid pectin).
- Leave it to cool – if the blackcurrants are going to float to the top of the jars, leave it to cool a little longer. If they still refuse to sink slightly, then bring it back to the boil for a couple of minutes until they do.
- Once cool, bottle in sterilised jam jars and store in a cool, dry place overnight to allow it to set a little more.
This pudding will be associated with school for most people but a homemade version will rid any melancholy feelings towards the humble Roly-Poly. It was once called ‘Dead Man’s Arm’ because of the look… It makes a fun Halloween story.
Suet can be bought in most shops, including vegetarian suet made from vegetables rather than beef, the one I use. If you can’t get hold of any suet, try freezing a packet of butter and grating off the same amount required in the recipe to replace it. Raspberry is the popular jam most people choose to use but you can of course use any type of jam you like for the filling. My mum once made what we called ‘Fruit Loop Jam’: raspberries, cooking apples, blackberries, rosehips, jostaberries, blackcurrants, rowans, elderberries and goodness knows what else! She cooked it all up and strained it through muslin, like a jelly, before boiling it up and creating a jammy rather than jelly-like consistency. It was a little like a cross between a raspberry jam and bramble jelly, dark in colour and strong in taste. It was a little too overpowering on toast but was absolutely delicious cooked inside this suet pudding. I think you need a strong tasting jam for Roly Poly, I would choose something like blackcurrant or gooseberry over mild tasting jams like strawberry.
So if you make any jams you find too strong for your taste-buds, try using the batch in cooked in a pudding instead and you might create something as wonderful as a Jam Roly-Poly.
– 50g butter – 250g self-raising flour – 50g shredded suet (vegetable or beef) – 150ml milk – At least 200g jam of choice
- Put a deep roasting tin onto the bottom shelf of the oven, 2/3 full of boiling water. Preheat the oven to 180C.
- Tip the butter and flour into a food processor or a large bowl and using an electric whisk, mix until combined. Mix in the suet before pouring in the milk and mixing until the ingredients form a sticky dough (you may need a little more milk if the consistency doesn’t seem right).
- Tip the dough onto a lightly floured surface. Pat the dough until smooth before rolling it out as flat as you can, until it is a sort of large square shape at 25x25cm big. Leaving a gap along one edge, spread jam thickly all over the surface of the dough. Pick up the opposite edge to the jam-free side and roll the dough up. Pinch the jam-free edge into the dough where it meets and pinch the ends of the roly-poly roughly too, patting top of the wrap gently to smooth it out.
- Cut a large piece of foil and gently place the roly-poly in the middle of it. Bring the foil around the pudding and scrunch together along the edges and ends to seal it – do not wrap too tightly as the pudding will puff up while it is cooking.
- Lift the foil gently and place it on the rack above the roasting tray in the middle of the oven and leave it to cook for 1 hour. Allow the pudding to sit for five minutes on a wire rack once it has been removed from the oven. Unwrap and thickly slice to serve. It can be left for a long time wrapped in the foil to keep it warm until you are ready for it and it freezes well too. It is traditional to serve it with custard but I prefer mine plain. Others like it with vanilla ice cream or Greek yoghurt and served with clotted cream makes it taste like a warm cream tea!