Ooh I was lucky enough to be given a big bag of freshly picked blackcurrants last night when were at some friends' house for dinner...
Remove the stalks and wash the blackcurrants and put in a large pan.
I used 1.5kg of fruit, cover with 1.25l of water and simmer for 20 minutes until the skins have broken.
Add the juice of 5 small lemons and 1.5kg of sugar..I used jam preserving sugar. Bring to a boil at 220F using a thermometer. I boiled mine for about half an hour testing every 5 minutes for a setting point by scooping a little out onto a cold saucer and seeing if it wrinkled when pushed around. Be careful not to burn the jam.
Pour into sterilized hot jars and seal immediately.
7 jars and a little pot of tasting jam!
Label when cool.
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