Jam and Preserve Recipes
Blackcurrant Vinegar
This vinegar is such a great colour and flavour, one of the first in the preserving year
Ingredients
Blackcurrants,
Stripped from stalks
Stripped from stalks
9 oz
300 g
1pint
600 ml
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Method
- Use 300g luscious blackcurrants to 600ml good quality red wine vinegar.
- Crush the fruit in a mixing bowl, pour over the vinegar then cover closely.
- Stir every day for three days, then strain through muslin, a jelly bag or a very fine sieve, and pour into sterilised bottles.
- Seal loosely. As there is no sugar in this recipe and the fruit juice will dilute the vinegar, sterilise the filled bottles by the waterbath method.
- Stand the bottles on a folded teatowel in a large pan, pour in cold water to about 2.5cms below the top of the bottles if possible.
- Bring the water slowly to the boil, and once boiling, maintain for a further twenty minutes.
- Carefully remove the bottles from the pan, seal tightly, and the bottles will become vacuum sealed and keep for a year or more.
How long will it take to make?
Preparation time:
15 mins
Cooking time:
20 mins
Total time:
35 mins
Soaking overnight
not included in total time
How much?
Will make approx. 2-3 250ml bottles
Look after it
Keep out of strong sunlight
Useful links
Blackcurrant Vinegar is a speciality that needs a special bottle, try the 100ml Dorica
Rosie's Preserving School Workshops
Vinegar - the Primary Preservative
