Preparation and cooking time:
about 1.3kg (3lb)
- 1.kg (2lb 4oz) blackcurrants – stalks removed and wiped
- 1.3kg (3lb) granulated sugar
This has a lovely dark colour and rich, sweet flavour, and makes a nice change from strawberry or raspberry.
Put the blackcurrants into a large saucepan over a medium heat. Bring to a simmer, just until the juices begin to run from the fruit – about 10-15 minutes.
Add the sugar and stir the berried gently until it has completely dissolved. Return the mixture to a simmer for about 3 minutes before removing any scum. Test for a set and, if necessary, boil for a minute more, then test again. Continue testing the jam at 1 minute intervals until it has reached setting point.
Remove the pan from the heat, skim off any scum, and allow the jam to cool briefly before carefully pouring into warm sterilising jars.
Allow the jam to cool completely before labeling it and storing for up to a year. Once opened, refrigerate and eat the jam within 3-4 weeks.
Recipe from Daily Mail Booklet “How to Make Jam”