Blackcurrant Jam
Ingredients
1kg blackcurrants
1.35kg white granulated sugar
1 litre of water
Method
Wash the currants well removing any dust and grit. Drain and put in a pan with 1 litre of water.
Place a small plate in the freezer (for the wrinkle test later)
Bring to the boil, cover and simmer on a low heat for about 20 mins until the fruit is soft.
Add the sugar and stir gently until dissolved. Increase the heat and boil rapidly for about 15 mins until the jam reaches setting point (see instructions below for the setting point).
Pour into hot sterilized jars and seal.
*The jam setting point is the temperature where jam or jelly reaches its proper consistency, typically around 104-105°C (220°F), though it can vary. You can find this point by using a sugar thermometer to check for the specific temperature or by conducting the wrinkle test. For the wrinkle test, place a drop of jam on a chilled plate, wait for a few seconds, then push the jam with your finger. If the surface of the jam wrinkles, it has reached its setting point.
Made by Jenny
