11/08/2010

Blackcurrant jam - Sólberjasulta

Blackcurrants have come to be regarded as a superfood. They are very high in vitamin C, as well as being a good source of potassium, iron and pantothenic acid (vitamin B5). They are also very tasty.

When I was growing up, my grandmother's house was surrounded by a hedge of blackcurrant bushes. I loved being able to go out into the garden and pick the ripe berries off the branches and pop them straight into my mouth.

1 kg blackcurrants
100-200 ml water
500-600 g sugar

Rinse the berries under cold running water and drain well. Put in a cooking pot and bring to the boil. Cook for about 5 minutes, or until the berries burst, stirring occasionally. Remove from the heat and stir in the sugar until melted.

Pour into sterilised jars, filling them completely and closing them while the jam is hot. Should keep for a year, but if you want to make sure, add a preservative.

2 comments:

Cookie said...

Would you happen to have a recipe for (I think this is what it's called) plot fiskar... it's cod, potatoes, curry, and cream sauce. It was on Anthony Bourdain's Iceland episode, if that helps.
starsarealigned [at] gmail [dot] com

Thanks so much!

Bibliophile said...

Cookie, it was probably plokkfiskur: http://icecook.blogspot.com/2006/10/fish-stew-leftover-fish-in-white-sauce.html

This is very likely not the exact recipe that Bourdain had, as everyone has their own recipe. You would have to add curry powder to this recipe, for example.