Whilst in the garden last week I noticed my next door neighbours blackcurrants were ready for picking. When I got a chance to speak to them they said that they were leaving them for the birds this year. “Far too many for the birds” I said, to which they replied “help yourself to some if you want and the cherries will be ready soon too.”
With no further ado I hopped over the fence and picked a couple of bowlfuls of blackcurrants. A fellow traveller on the train had mentioned a few weeks earlier that gooseberry and blackcurrant jam was delicious and seeing as though we had our own gooseberries from our garden this seemed the ideal time to try making the new combination.
Take 650gm of gooseberries and 350gm of blackcurrants along with 300ml of water and simmer gently until very soft. Add 1kg of sugar and bring to the boil slowly until the sugar has dissolved. Boil rapidly until setting point is reached and decant into warmed sterilised jars and seal. Delicious!!!
Why not enjoy any jam served from my sterling silver & crystal preserve bowl which is part of the ‘Appetite’ collection.
The collection is one I designed a few years ago and is contemporary in style and has everything for the table.
Another example of this collection is the sterling silver salt & pepper grinders, something that can be used at every meal during the day.
Enjoy silver- use silver!