Blackcurrant Jam

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4lb/2 kg blackcurrants
  • 3 pints/1.5


Wash the fruit and remove the stems. Put into a pan with the water and simmer gently until the fruit is soft, stirring often to prevent burning. Stir in the sugar over low heat until dissolved. Boil hard to setting point, pour into hot jars and cover.