Blackcurrant Jam

Blackcurrant Jam

Our blackcurrants were all used up on the delicious Strawberry, Blackcurrant and Rhubarb jam I made last week.

So when a lovely friend offered me some blackcurrants I couldn’t refuse and the obvious thing to make was pure blackcurrant jam.

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Blackcurrants are quite high in pectin though I would usually choose to use jam sugar or extra pectin just to make sure I reach setting point.

500g blackcurrants – cleaned up, stalks removed and rinsed

400g granulated sugar and sachet of pectin (or jam sugar)

600ml water

juice of half a lemon

Heat slowly in a large pan until the sugar has dissolved.

Boil rapidly until 220 degrees is reached for setting point.  Using a jam thermometer does make life a lot easier.

Pour into sterilised jars.  I find jams will keep a year in a dark place.  Once opened keep in the fridge.

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