Beautiful Blackcurrant Jam.
Bursting with blackcurrants. Fabulous on crumpets or as a cake filling.
Looking for blackcurrant jam recipe ideas?
Fabulous on crumpets or as a cake filling.
Delicious as a filling in a chocolate Victoria sandwich.
Stir through rice pudding for a taste delight.
Slather onto scones for an afternoon treat.
Blackcurrant Marble Cheesecake Bites recipe.
What to do:
1. First begin by making the digestive biscuits into fine crumbs, I used a wooden spoon and a lot of elbow grease – but a food processor is easier and less time consuming. Add the ground almonds to your biscuit crumbs, then melt the butter and mix well with the dry ingredients.
2. Gather a rectangular baking pan, line it with greaseproof paper, and press the almond biscuit mix down for a smooth base. Bake for 10 minutes on 180C/375F/Gas Mark 4.
3. While it’s in the oven, begin on the filling by mixing the cream cheese and sour cream together until smooth, again I did this by hand and spoon, but a whisk or food processor will quicken the process. Then add the eggs, sugar, vanilla and salt.
4. Then take ¼ of your jam, and warm it slightly so it’s a runnier consistency, add this to the filling for the pale purple colour and light blackcurrant flavour throughout. Pour your filling over the biscuit base.
5. Using the other ½ jar begin to ‘blob’ bits of jam all over. This is a bit tricky and parts will sink and move around! But that’s part of the fun and helps create the messy effect. Use a fork to help move the jam around and make funky patterns. Then bake your cheesecake for 30 minutes on 180C/375F/Gas Mark 4 until it has set, it should still wobble slightly, therefore allow it to cool – I often refrigerate mine once it’s a little cooler. Then simply cut into squares and enjoy!
Click here for Blackcurrant Marble Cheesecake Bites recipe page.
Ingredients:
Blackcurrants, Sugar, Gelling Agent: Pectin.
Suitable for vegetarians.
Prepared in premises where mustard, egg, milk, soya, sulphites and gluten are used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 833 |
| Energy (kcal) | 195 |
| Fat (g) | 0 |
| of which saturates (g) | 0 |
| Carbohydrate (g) | 52 |
| of which Sugars (g) | 52 |
| Protein (g) | 0.4 |
| Salt (g) | 0.01 |
Refrigerate after opening and consume within 4 weeks.
340g ℮
Fruit Statement:
Prepared with 54g fruit per 100g.
Sugar Statement:
Total sugar content 61g per 100g.
| Time: | 1 hr |
| Difficulty: | Medium |
| Serves: | 10-12 |
Grown Up Jammy Dodgers
Rub together the butter, sugar and plain flour. Bring mixture together and knead until dough is smooth (you may need to add a few drops of water if your dough is very crumbly). Roll into a ball, wrap in cling film and pop in the fridge for 20 minutes. Roll out dough onto floured surface until around 6mm thick. Cut out discs using cookie cutter or upturned mug. Divide discs into two portions then cut a small window in half of them. Pop on a baking sheet and put in the oven for around 15mins at 170oC. Cool on a wire. Spoon a dollop of clotted cream on a whole biscuits, top with a teaspoon of Blackcurrant Jam then place a biscuit with a whole on top and gently squeeze.
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