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.
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)
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.