Dark and glossy, full of flavour, one of the first Summer jams
, Stripped from stalks
Sugar, White granulated
Remove the currants from any stems by running them through the prongs of a dinner fork.
Rinse gently in a colander. Place in a large jam pan and put over a low heat until the fruit is very tender and the contents have reduced by about a third.
Stir frequently during this time to prevent sticking. Be very sure that the fruit is tender before proceeding because the skins will not cook further after the sugar is added.
Remove from the heat and stir in the sugar, until dissolved.
Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'.
When the jam has thickened slightly, usually after 10mins or so, you can test for a set.
Leave to stand undisturbed overnight to cool and set.
How long will it take to make?
Makes approx 4.5kgs/10 lbs
Look after it
The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened.
What to put it in
We pack Blackcurrant Jam in the perfectly proportioned 212ml Orcio
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Jam recipe published by Rosemary Jameson