Black Currant Jam

Ingredients

• 300g fresh blackcurrants
• 300g fresh blackcurrants
• 300g granulated or caster sugar
• 1 small lemon, juice only
• 250ml water

 Method 

1. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml water and bring to the boil.
2. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.
3. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105 C on a sugar thermometer.
4. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately.