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Beautiful Blackcurrant Jam.
Bursting with blackcurrants. Fabulous on crumpets or as a cake filling.
Looking for blackcurrant jam recipe ideas?
Fabulous on crumpets or as a cake filling.
Delicious as a filling in a chocolate Victoria sandwich.
Stir through rice pudding for a taste delight.
Slather onto scones for an afternoon treat.
Blackcurrant Marble Cheesecake Bites recipe.
What to do:
1. First begin by making the digestive biscuits into fine crumbs, I used a wooden spoon and a lot of elbow grease – but a food processor is easier and less time consuming. Add the ground almonds to your biscuit crumbs, then melt the butter and mix well with the dry ingredients. 2. Gather a rectangular baking pan, line it with greaseproof paper, and press the almond biscuit mix down for a smooth base. Bake for 10 minutes on 180C/375F/Gas Mark 4. 3. While it’s in the oven, begin on the filling by mixing the cream cheese and sour cream together until smooth, again I did this by hand and spoon, but a whisk or food processor will quicken the process. Then add the eggs, sugar, vanilla and salt. 4. Then take ¼ of your jam, and warm it slightly so it’s a runnier consistency, add this to the filling for the pale purple colour and light blackcurrant flavour throughout. Pour your filling over the biscuit base. 5. Using the other ½ jar begin to ‘blob’ bits of jam all over. This is a bit tricky and parts will sink and move around! But that’s part of the fun and helps create the messy effect. Use a fork to help move the jam around and make funky patterns. Then bake your cheesecake for 30 minutes on 180C/375F/Gas Mark 4 until it has set, it should still wobble slightly, therefore allow it to cool – I often refrigerate mine once it’s a little cooler. Then simply cut into squares and enjoy!
Click here for Blackcurrant Marble Cheesecake Bites recipe page.
Ingredients:
Blackcurrants, Sugar, Gelling Agent: Pectin.
Suitable for vegetarians.
Prepared in premises where mustard, egg, milk, soya, sulphites and gluten are used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 833 |
| Energy (kcal) | 195 |
| Fat (g) | 0 |
| of which saturates (g) | 0 |
| Carbohydrate (g) | 52 |
| of which Sugars (g) | 52 |
| Protein (g) | 0.4 |
| Salt (g) | 0.01 |
Refrigerate after opening and consume within 4 weeks.
340g ℮
Fruit Statement:
Prepared with 54g fruit per 100g.
Sugar Statement:
Total sugar content 61g per 100g.
| Time: | 40 mins |
| Difficulty: | Easy |
| Serves: | 6-8 |
Blackcurrant Marble Cheesecake Bites
1. First begin by making the digestive biscuits into fine crumbs, I used a wooden spoon and a lot of elbow grease – but a food processor is easier and less time consuming. Add the ground almonds to your biscuit crumbs, then melt the butter and mix well with the dry ingredients. 2. Gather a rectangular baking pan, line it with greaseproof paper, and press the almond biscuit mix down for a smooth base. Bake for 10 minutes on 180C/375F/Gas Mark 4. 3. While it’s in the oven, begin on the filling by mixing the cream cheese and sour cream together until smooth, again I did this by hand and spoon, but a whisk or food processor will quicken the process. Then add the eggs, sugar, vanilla and salt. 4. Then take ¼ of your jam, and warm it slightly so it’s a runnier consistency, add this to the filling for the pale purple colour and light blackcurrant flavour throughout. Pour your filling over the biscuit base. 5. Using the other ½ jar begin to ‘blob’ bits of jam all over. This is a bit tricky and parts will sink and move around! But that’s part of the fun and helps create the messy effect. Use a fork to help move the jam around and make funky patterns. Then bake your cheesecake for 30 minutes on 180C/375F/Gas Mark 4 until it has set, it should still wobble slightly, therefore allow it to cool – I often refrigerate mine once it’s a little cooler. Then simply cut into squares and enjoy!
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