Blackcurrant jam is a lovely way to make the most of blackcurrants while they're in season between July and August, plus it makes a great edible gift too
- 1.8kg blackcurrants
- 1.7 litres water
- 2.7kg granulated sugar
- small knob butter
How To Make Blackcurrant Jam
Leave the blackcurrants to soak in a sink filled with cold water. Pull them off their stalks and put into a preserving pan with the water. Bring to the boil and simmer, uncovered, for about 40 minutes, until the fruit is softened and the water reduced.
Add the sugar, stirring frequently until the sugar has dissolved, bringing it up to a gentle boil. Let it bubble for 10 minutes then test for a set - put a spoonful on to a chilled saucer then place it in the fridge for 5 minutes. Turn the jam right down in the meantime. The test should have set to a jam-like consistency if you push it with your finger. If not, return to the heat, re-boil then test again.
Add the butter, stir well. Cool the jam for 10 minutes to prevent the fruit sinking in the jar; ladle into sterilised jars - don't fill to the top. Let the jam cool before covering.
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