Blackcurrant Jam

Preparation info

  • Yield—

    5 lb.

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. blackcurrants
  • pt. water
  • 3 lb.


Remove currants from the stalks. If the fruit is dirty, wash it thoroughly and drain. Put into the preserving-pan with the water, and stew slowly till the skins are soft. This will take at least ½ hr., probably more. As the pulp thickens, stir frequently to prevent burning. Add the sugar, stir over a low heat until dissolved, then boil rapidly till setting point is reached. (Test