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Digital Subscriptions > Kitchen Garden Magazine > 261 - June 2019 > JUNE, JAM & JE NE SAIS QUOI

JUNE, JAM & JE NE SAIS QUOI

Something delicious this way comes, with blackcurrants, sage and sweet pepper here to whet your appetite. More scintillating dishes from our resident chef, Anna Cairns Pettigrew

BLACKCURRENT JAM

What makes blackcurrant jam so delicious is the tartness of the berries balanced with the sweet sugar. Perfect on warm toast or a freshly baked scone.

Preparation time: 30 minutes

Cooking time: 30 minutes

■ 600g/21oz blackcurrants

■ 400g/14oz caster sugar or jam sugar

1. If you don’t have a cooking thermometer, put a small saucer in the freezer in preparation for step 4 below. Sterilise your jars and lids either by running them through a hot dishwasher cycle; or wash in hot soapy water and put them, still wet, into a preheated oven at 160C for about 15 minutes.

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine In this issue: LEARNING ON THE PLOT ✪ This month we travel to Derby and a thriving allotment site that is inspiring city dwellers to grow their own A GARDEN FOR GOURMETS ✪ Garden writer Gaby Bartai visits a kitchen garden in Scotland which uses some surprising techniques to supply crops for a famous restaurant BOOST YOUR BIODIVERSITY ✪ KG regular Ben Vanheems explains why we should make space for wildlife on their plot And much more!