Experience the rich, tangy flavor of blackcurrants in this exquisite jam recipe by renowned pastry chef Thibault Marchand. Utilizing Les vergers Boiron’s Frozen Blackcurrant Purée without added sugar, this jam captures the essence of ripe blackcurrants, making it a perfect addition to your culinary creations.
Ingredients:
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Frozen Blackcurrant Purée (Les vergers Boiron) – 1000 g
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Sugar (1) – 100 g
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Medium rapid set pectin – 8 g
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Sugar (2) – 600 g
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IQF Redcurrant pieces – 30% of total weight
Method:
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Defrost the blackcurrant purée and IQF redcurrant pieces if necessary.
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In a saucepan, combine the initial 100 g of sugar with the pectin.
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Add the purée to the saucepan and bring the mixture to a boil over low heat, stirring continuously.
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Once boiling, add the remaining 600 g of sugar.
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Continue to cook the mixture until it reaches 103–104°C or 73° Brix on a refractometer.
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Remove from heat and allow the jam to cool.
Serving Suggestions:
This blackcurrant jam is versatile and can be enjoyed in various ways:
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Spread over freshly baked bread or croissants.
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As a filling for pastries, tarts, or doughnuts.
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Paired with cheeses like Brie or Camembert for a delightful contrast.
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Swirled into yogurt or oatmeal for a fruity twist.
About Chef Thibault Marchand:
Chef Thibault Marchand is celebrated for his innovative approach to pastry and his dedication to perfection. With numerous accolades and a passion for crafting exceptional desserts, his recipes are a testament to his expertise and creativity.
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