Blackcurrant Jam

Blackcurrant Jam
Recipe type: Jam
Cuisine: British
  • 2.75kg (6 lb) of black currants
  • 2.4l)(4 pints) of water
  • 3.4kg (7½ lb) of sugar
  1. Remove stalks, odd leaves and the larger of the snuffs from the berries*.
  2. Place the water and the currants into a preserving pan and slowly boil until the fruit is soft and tender.
  3. Add the sugar and still until it is all dissolved.
  4. Boil until the jam will set, then remove any scum from the surface.
  5. Pour into hot sterilized jars, and seal.
* Snuffs are the fibrous growths opposite the stalk and are the remains of the flowers.

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