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Jam Cwrens Duon (Blackcurrant Jam)

Jam Cwrens Duon (Blackcurrant Jam) is a modern Cymric (Welsh) recipe for a classic jam of blackcurrants cooked in sugar until the setting point is reached. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Blackcurrant Jam (Jam Cwrens Duon).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Makes:

6 jars

Rating:

Tags : Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Roedd hwn bob amser yn jam a baratowyd yn gynnar yr haf un yr oeddem bob amser yn edrych ymlaen ato. Roedd gan fy nain lwyni cyrens duon yn ei gardd a buom yn casglu'r ffrwythau ar gyfer pasteiod, ffrwythau wedi'u stiwio a chyffeithiau fel hwn. Ar ôl riwbob dyma ail jam y flwyddyn.

Cynhwysion:

2.7kg o siwgr
1.8kg cyrens duon
1.8l o ddŵr

Dull:

Golchwch y cyrens duon, gan dynnu unrhyw goesau a dail. Rhowch y ffrwythau mewn sosban â gwaelod tew ynghyd â'r dŵr. Dewch i'r berw, lleihau'r gwres i fudferwi a'i goginio am 30 munud, gan stwnsio'r ffrwythau yn erbyn ochr y sosban gyda llwy bren nes bod y ffrwyth yn feddal. Ychwanegwch y siwgr i'r sosban, cynheswch drwodd, gan droi nes ei fod wedi toddi'n llwyr. Dewch â'r cyfan i ferwi a choginiwch yn gyflym am tua 15 munud. Profwch ar gyfer pwynt setio trwy osod plât yn yr oergell. Rhowch ychydig o'r jam ar y plât, gadewch iddo oeri cyn ei symud gyda'ch ewin. Os yw croen crychlyd yn ffurfio yna mae'r jam yn barod. Os na, parhewch i ferwi am 5 munud yn fwy a phrofwch eildro. Sgimiwch yr arwyneb ac yna lletwadwch i fewn i jariau wedi'u sterileiddio sydd wedi'u cynhesu mewn popty wedi'i osod i 100°C am 10 munud. Caniatewch 1cm o ofod rwhny pen y jar a'r jam ac yna cau'r caead, gadewch iddo oeri, labelwch a storiwch.

English Translation

This was always an early summer jam that we always looked forward to. My grandmother had blackcurrant bushes in her garden and we collected the fruit for pies, stewed fruit and preserves such as this one. After rhubarb it was the second jam of the year.

Ingredients:

2.7kg sugar
1.8kg blackcurrants
1.8l water

Method:

Wash the blackcurrants, removing any stalks and leaves. Place the fruit in a heavy-bottomed saucepan along with the water. Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the side of the pan with a wooden spoon until the fruit is tender.

Add the sugar to the saucepan, heat through, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cool then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.

Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool, label and store.