I have one blackcurrant bush in my garden that produces several pounds of fruit each July. I usually make a couple of jars of jam with the juicy blackcurrants and there is nothing better than picking your own fruit and preserving it to have a taste of July in the autumn months.
It’s an easy fruit to turn into jam and also makes an excellent compote to liven up a New York vanilla cheesecake. You can make your own cheesecake or buy one ready made. The blackcurrant compote turns a plain cheesecake into something rather special and is delicious with a drizzle of double cream.
Put the water and lemon juice in a saucepan and bring to the boil.
Add the blackcurrants and simmer until softened and beginning to break up.
Add the sugar and use a temperature probe to bring the ingredients to 105ºc.
Pour into a sterilised jar and leave to cool. (If you don’t have a temperature probe, once the compote coats the back of a very cold spoon it is ready to be poured into a sterilised jar.)
This will keep for several weeks in the fridge.
You can make smaller quantities by adjusting the recipe. Sometimes it’s nice to make just enough to top a cheesecake or you can add to plain yogurt to put on your breakfast cereal.