Pear And Black Currant Jam Crumble Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 9" x 9" baking dish. (If making for company, use four 6 ounce ramekins for a more elegant presentation.).
• In a large bowl, combine the pears, black currant jam and 2 tablespoons butter.
• Toss to blend.
• In a separate bowl, mix the flour, brown sugar, cinnamon and nutmeg together.
• Using the tip of your fingers or a pastry blender, cut the 3 tablespoons of butter into the flour mixture until the mixture resembles coarse meal.
• Put the pear mixture into the baking dish.
• Sprinkle evenly with the topping mixture.
• Bake until bubbly and golden, about 30 minutes.

Steps:

• Mix the flour, baking powder and salt, then rub in the butter or margarine.
• Stir in the sugar and oats.
• Spoon half into the base of a greased and lined 9 in square cake tin (pan).
• Mix the apples, cornflour and spices and spread over.
• Top with the Black Currants.
• Spoon over the remaining mixture and level the top.
• Bake in a preheated oven at 350°F for 30 minutes until springy.
• Leave to cool, then cut into bars.

Steps:

• If you don't have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.
• You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan.
• Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don't own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam - if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.
• Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.