Blackcurrant Jam

Name: Blackcurrant Jam
Yield: 5 medium jam jars full
Cuisine: British
Ingredients: 2 lbs blackcurrants; 2 lbs sugar; 1 pint water

Anastasia @cook_9244704

This is a jam I make every other year. Why every other year. Because one year I let the birds have the berries and one year they are for jam! I make it pretty 'sharp' as I don't like sweet jam and it is less sugar for my kids. You can add more sugar if you like; most recipes add one third more sugar than blackcurrants which helps the set but I don't think improves the taste.

Anastasia @cook_9244704

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Ingredients

5 medium jam jars full

2 lbsblackcurrants
2 lbssugar
1 pintwater

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Steps

1

Destalk and wash blackcurrants.
2

Add them to a pan with 1 pint of water and simmer.
3

Add the sugar to the pan and simmer gently until it is all dissolved. (Check on the back of a wooden spoon that there are no granules left before bringing to the boil.)
4

Once sugar is dissolved bring to a rolling boil for 15 mins. Place your clean empty jars (not lids) on a tray in the oven to warm.
5

Remove the pan from the heat and check if the jam's setting by pouring a small amount on a chilled plate; once cool push the jam with your finger and if it 'wrinkles' it is ready, if not boil again and re check. Once ready remove from heat and allow to cool for 15 minutes. (When using less sugar the set may not be as obvious, so after 25 minutes its ready.)
6

Remove heated jars from the oven. Add the jam right to the top. Add a wax circle and close the lid. Label and store.
7

Enjoy.
8

Mrs Blackbird sneaking under my chair while de-stalking to steal a few blackcurrants.... sorry not your year...