Blackcurrant Jam

Serves: 20

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Total Time: 85

Prep Time: 30

Cook Time: 55

• 1.8 kilogram(s) (4lb) blackcurrants
• 3 pint(s) water
• 2.7 kilogram(s) (6lb) granulated or caster sugar.

Method

1. Jam is a great way to use up an excess of fruit - and it means you can enjoy the best of summer throughout the year. Here's our recipe, which makes around 4.5kg (10lb):
2. Put blackcurrants into a large pan with the water. Simmer gently for 45min, stirring occasionally, until the fruit is soft and the mixture well reduced. Remove from the heat and add sugar. Return to the heat, bring to the boil, then boil rapidly for about 10min, stirring, until setting point is reached. (Put a teaspoonful on a chilled saucer, leave for 1min, then draw a spoon through it - if it wrinkles, the jam is ready.) Remove any scum with a slotted spoon, then pot hot jam in warm sterilised jars, cover with a wax disc, then seal.

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