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Blackcurrant jam with chocolate and chilli
This rich and luxurious blackcurrant chocolate and chilli jam is as good on toast as it is as a cake filling or on ice cream too
Ingredients
- 500 g fresh blackcurrants
- 300 g sugar
- 1/2 lemon juice only
- 1/2 tsp chilli flakes
- 60 g dark chocolate (70% cocoa solids at least)
Instructions
- Heat the blackcurrants, lemon juice and sugar in a pan along with the chilli flakes until the sugar has dissolved
- Squish the blackcurrants with a potato masher to break them up
- Raise the heat and bring to a boil and grate the chocolate into the jam and stir through
- Once it has reached setting point ladle jam into sterilised jars and seal
Notes
You can make this jam using frozen blackcurrants if you have some instead of fresh berries
Nutrition
Calories: 927kcalCarbohydrates: 205gProtein: 6gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 1mgSodium: 21mgPotassium: 1070mgFiber: 4gSugar: 158gVitamin A: 741IUVitamin C: 467mgCalcium: 170mgIron: 8mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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