Blackcurrant Jam

 It's been a great year so far for fruit and veg ( not the potatoes so much ) and Sam has a little blackcurrant bush in his garden that has consistently refused to fruit.... this was his year ... HURRAH, now, there weren't loads of them, but enough to get me thinking to make some jam.

In my hurry to make said jam I unfortunately forgot to take any photos of the before and after but suffice to say , this is the easiest jam recipe ever, naturally high in pectin they don't really need specialist sugar. 

I used jam sugar as I had loads but it meant that the jam was ready in half the time. 

Ingredients

380g Washed Blackcurrants

380ml Water

480g Sugar ( I used Jam Sugar )

These measurements made me one large and one smaller jar of jam.

In a large sturdy pan, slowly simmer the fruit and water until slightly syrupy - around five minutes should do it. 

Add the sugar and stir until all dissolved, once the sugar is dissolved turn the heat up to a rolling boil ( not too fierce ) stirring occasionally until jam is set.

Now, usually I put a couple of saucers in the freezer to test the setting point but I could see after ten minutes that the jam was setting on the back of my wooden spoon, at this point I ladled it into sterilized jars and popped on the lid.

I don't use waxed papers as I try to fill my pots right up to the very top and place the lids on straight away - watching not to burn my fingers. It's always worked for me and as the jam is so hot it creates the perfect vacuum seal. 

I store any jam in a dark cupboard and it will last for at the very least a couple of years......if Mr Deb didn't snaffle so much on his toast!