Blackcurrant Jam
- 1 pound Blackcurrants
- 3/4 pounds Sugar
- 5 ounces, fluid Water
- Make sure all the stalks have been removed from the fruit.
- Put everything in a large pan and boil. There will be some foam/scum that comes to the surface whilst it boils so skim that off.
- After the jam has been boiling, start to test it. Put a plate in the fridge/freezer until cold. Drip a little of the jam onto the plate and alow to cool. If the jam wrinkles when you push it, it is ready. If it does not wrinkle, lick your yummy jam-covered finger and cool the plate again. You may need to "test" the jam a few times to get it right, licking your finger each time.
- This is the first time I have made this jam and I boiled it for 25 minutes. I think I would only boil it for 15 - 20 minutes next time for a softer set.
- Pour jam into clean jars and try not to eat all three jars on the first day. Warning: making fresh bread on the same day will affect the amount of jam that stays in the jars.
- I had 2 pounds of fruit on the day I made it so I doubled the amount of sugar and water.
blackcurrants, sugar, water
Taken from tastykitchen.com/recipes/canning/blackcurrant-jam/ (may not work)