I made endless jars of blackcurrant jam last week. The fruit was purchased from the small fruit farm outside Horsford for only 50p a lb. Seemed stupidly cheap.
Recipe reference for next year.
- 6 lb blackcurrants - de-stalked and unwashed
- 5 lb 12 oz granulated sugar
- 1 1/2 pint water
Place the blackcurrants and water in preserving pan or large saucepan and bring to boil.
Simmer for 15 mins, removing fruit-scrum as it bubbles.
Add sugar and boil for 30mins, stirring frequently to stop it catching on the bottom of the pan.
Blackcurrant jam always sets without any problem, but to check, place a small amount on a chilled plate , leave for a few minutes and see if it 'wrinkles' when pushed. If it does, it will set.
Pour into sterilised jars, I used the dishwasher then warmed in the oven.
Then seal with wax discs and jam pot covers.