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Black currant jam

Black currant jam

Preparation Time: up to half an hour
Cooking Time: 1 hour
  • 1.5kg blackcurrants
  • 1.1 kg sugar
  • 500ml water
  • optional: knob of butter




Recipe Method:

Strip the black currants away from the stalks, if you have picked them, and rinse in clean water. Add the blackcurrants to a preserving pan (jam pan) or a tall, heavy-bottomed stainless steel saucepan with the water (if the blackcurrants are hard then add in a little butter). Gently bring up to the boil, then remove from the heat.

Add the sugar, stir to dissolve, and then put back onto the heat, and once more bring up to the boil. Simmer just under the boil for 30 minutes on a medium heat. During this time occasionally stir to make sure the jam does not stick to the bottom of the pan and burn. Occasionally skim the top for impurities and foam with a spoon.

After thirty minutes of simmering bring the jam up to a rapid ‘hard’ rolling boil for 10 minutes, to reduce the moisture content and thicken. After 10 minutes test the blackcurrant jam’s setting point by using a cold plate, (as described above) or by checking that it has boiled for at least 10 minutes over 105C or 220F. Once at the setting stage pour into sterilized jam jars and seal. Store in a dark, cool place; the jam will last over 6 months to a year.

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