Blackcurrant Jam - blackcurrants

Method

• Bring water to a slow boil in a big pot over a hob.
• Add the fruit and give a small stir.
• Then add the sugar.
• Boil (rolling boil) for 40 mins approx.
• and then take a tsp of jam and put it on a cool plate.
• Leave for a 2-3 minutes.
• If it wrinkles when pushed with your finger then the jam is at setting point.
• If not, cook the jam for a minute or two more and test again.
• Remove from the heat and pour carefully into desired jars.
• Twist the lids on while the jam is still hot.
• The jam will thicken up as it cools.
• Leave overnight.
• If a jar doesn't seal or doesn't have a lid, store it in the fridge and use the jam within a couple of weeks.
• When set, it should have a gloopy texture; not too runny but not too thick either.
• If it doesn't set don't throw it out; put it in the fridge.
• It may thicken, but if not you can use it as a fruit compote instead.
• Enjoy!