Easy homemade blackcurrant jam

Wash the jars in hot soapy water, and immerse them in a large pan of boiling water, for 10 minutes, then remove using tongs and dry upside down on a wire rack.

Put a couple of saucers into the freezer so they will be cold when you need them later.

Wash and pat dry the blackcurrants.

Put the blackcurrants into a large saucepan with the sugar and lemon juice over a medium heat, stirring continuously until the sugar and juice is combined.

Bring to the boil, then simmer gently until fruit is tender — about 45 minutes — then increase the heat and, if using, add the pectin.

Boil briskly for 5-10 minutes then test whether it has reached setting point. Remove from the heat, spoon a little onto one of your cold plates, and when cool push the jam with your little finger.
If a crinkly skin has formed, it is set. If not, boil again rapidly for five minutes and test again. Repeat until set.

Before pouring into jars, pass the jam through a sieve as there may be excess liquid. If you are looking for a thicker consistency, let some of the liquid run away through the sieve, then pot the jam.

After filling, press a waxed disc on the surface of the jam and wipe the rim carefully with a hot, damp clean cloth. Cover the jam either while still very hot or completely cold.
lStore in a cool, dry and preferably dark place.

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