Blackcurrant Jam 2

Blackcurrants are high in Pectin, which makes them ideal for jams and jellies

    Put the blackcurrants and water in the preserving pan. Bring slowly to the boil then reduce the heat and simmer gently for 20 - 25 minutes , stirring occasionally, until the mixture has reduced by a third. Add the sugar to the pan. Slowly return to the boil, stirring until the sugar has dissolved, then boil rapidly for 15 to 20 minutes, or until the setting point is reached. Remove the pan from the heat and leave the jam to settle until it is completely cold. Ladle the cold jam into the sterilized jars. Cover each jar with a waxed disc dipped in a little brandy, then seal.

Variation :

    If you prefer a smooth, seedless jam, press the fruit pulp through a sieve after it has been reduced by a third. Return the mixture to a cleaned pan and proceed with the recipe.