Blackcurrant Jam
A rich, tangy blackcurrant jam that sets fast on the fruit's own natural pectin, making quick work of a blackcurrant glut before the birds get there first.
Serves: Makes about 3 jarsTime: 30 min
Made with Blackcurrant
Ingredients
- 1kg blackcurrants, stalks removed
- 1 cup water
- 1kg sugar
Method
- 1.Put the blackcurrants and water into a wide, heavy-based pot and simmer gently for 5-8 minutes, until the fruit has softened and burst.
- 2.Add the sugar and stir over low heat until completely dissolved.
- 3.Turn the heat up and boil rapidly for 10-15 minutes, stirring often and skimming off any foam, until it reaches setting point. Test by dropping a spoonful onto a cold plate; if it wrinkles when pushed, it's done.
- 4.Ladle hot into warm, sterilised jars and seal immediately.
Blackcurrants are sharp enough that cutting the sugar back to make a 'healthier' jam just leaves it bitter rather than pleasantly tart. Keep to the full amount and let the fruit's tang do the work instead.