Blackcurrant Jam
Method
Makes about 1.8 kg / 4 lb.
1. Pour the sugar into an oven-proof bowl and heat in a low oven. This
helps it dissolve more quickly.
2. Put the fruit and water into a large stainless steel saucepan and cook over a medium heat for about 20 minutes, until the skins are soft and the liquid almost evaporated.
3. Stir in the sugar until it has fully dissolved and add the lemon juice then increase the heat and boil the jam as quickly as possible without it frothing over. Test for setting point at intervals after 8-10 minutes fast
boiling.
4. When at setting point, skim then pour into hot, sterilised jars and cover. Store in a dry, cool place.
Ingredients
1-1.2k blackcurrants
1.2k sugar
water to cover fruit
juice of one lemon
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