Blackcurrant jam

• 2lb (900 g) blackcurrants
• 1 pint (600

Strip the berries from their stalks with a fork and put them into a preserving pan. Add the water and simmer gently for about 30 minutes until the skins are tender.

Add the sugar and stir until dissolved. Bring to the boil and boil rapidly for about 10 minutes. Draw off the heat and test for a set. Skim the surface. Pour into warmed jars and cover. Blackcurrants are very high in pectin