Black Currant Jam
4 lb Black-currants
2 pints water
4 lb sugar
String, wash and weigh the currants, using only sound fruit which is just ripe.
Put the fruit and water in a pan, using either a special preserving pan or a large, strong saucepan.
Simmer the fruit gently until it is quite tender; tehn remove it from the heat and add the sugar.
Stir till sugar is dissolved, return pan to heat and boil rapidly till a set is obtained on testing jam.
Pour the jam carefully into hot, sterilised jars and at once put on a waxed disc - waxed side down.
Cover the jam either immediately or when it has become completely cold - not while it is just warm.
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