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Blackcurrant jam
Preparation info
- Makes About
2.7-3.2 kg
- Difficulty
Easy
Appears in
Published 1978
This makes a soft and thick jam - so often blackcurrant jam is hard or has those little chewy currants that feel disagreeable between the teeth, but long, slow simmering before the sugar goes in softens the fruit completely.
Ingredients
Method
With a fork, pick the stalks from the currants and remove all unripe fruit. Put the currants in a preserving pan with the water. Bring slowly to the boil and simmer for 30 minutes. Add the sugar and stir until it has dissolved before starting the simmering again.
Simmer for 15 minutes or until jam sets firmly. Skim well, stir and pour into heated pots.