Blackcurrant Jam

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

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

Method

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.