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Recipe for Blackcurrant Jam.


Make sure the Blackcurrants are large and sweet before picking.  This will fill approx. six jars.


For this recipe you will need:


1Kg (2lb 4oz) Blackcurrants.

1.3Kg (3lb)  Granulated Sugar.

1/2 pint water.

A dinner plate left in the fridge to cool.


Preparation:


Wash all the Blackcurrants carefully.


Prepare your jars: you will need a minimum of six empty jars (depending on their size) with lids. Ensure they are clean and sterilised. Warm in an oven on about 100 degrees C or keep in very hot water until needed.


Making:


Put the Blackcurrants into a large pan, without the sugar, but include the water, and cook on a medium heat until they are all soft and cooked and the juices run out - about 10 to 15 minutes.


Turn  up the heat a little and gently add all the sugar a bit at a time until it is all dissolved.


Remove any scum off the top with a large spoon.


Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. Do not feel tempted to increase the heat to boil quickly. The key is a gentle rolling boil. If any froth still appears then remove it with a large spoon.



After the 10 to 12 minutes test the jam for setting. Place a small amount of jam on the plate taken out of the fridge. Leave for a few minutes and then tilt the plate and the jam should crinkle and not run. If the jam is still runny then boil gently for a further 2 minutes. Test again.


When you are satisfied that it is now ready remove from hob and allow to cool a little.


Remove a jar at a time from the hot water and dry with a clean tea towel and immediately fill up with the cooled jam (use a plastic jug to pour it into the jars). Just place the lid on top of the jar but do not screw on or tighten yet - this stops any dust etc from going into the jam whilst cooling.


Leave the jars for a few hours to cool down.  Later, whilst still a little warm screw down the tops, no too tightly but airtight! Whilst now leaving to cool down completely there will be a vacuum formed inside the jar and this help to preserve the jam for a very long time!!


Label the jars and store in a cool place ready for use.

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