[kentishlad]

Hi all,
Can anyone tell me what parts to remove for jam making please?
I made some last year and removed the little dry flowery bit that is attached to each berry is that right or do you leave that bit on? I remove any twiggy bits of stalk of course!

Thanks,

[Poolfield2]

Depends on how much fibre you are willing to eat You won't die if you leave the flowery bit on but jam is a better texture if you remove them. Suggest you watch Wimbledon whilst sitting with a tray and bowls on you lap and trim the currants

[kentishlad]

lol, thanks that's what I thought! Thought I would freeze them till I've got all my harvest in, perhaps it's best I remove the flowery bit before freezing in case they go mushy when defrosted...

[Aunt Sally]

I only make blackcurrant (and red currant) jelly.  I can't be doing with all the fiddle 

[Poolfield2]

I'm with you auntie, I make fruit "cheese" cos it's less fiddly, I cook fruit and rub through a sieve, then measure the pulp and add sugar, dissolve and boil til set. I find I get a bit more preserve from the fruit than when I do jelly but it is cloudy