A vibrant, tangy-sweet preserve made with ripe blackcurrants, sugar, and fresh lemon juice—perfect for spreading on toast or swirling into yogurt.
# Steps:
01 - Place a small plate in the freezer for testing jam set.
02 - In a large heavy-bottomed saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release juices.
03 - Add sugar and stir to combine. Let sit for 10 minutes to draw out juices.
04 - Place the saucepan over medium heat. Stir until sugar dissolves completely.
05 - Increase heat to high and bring the mixture to a rapid boil. Stir frequently to prevent sticking.
06 - Boil hard for 10 to 15 minutes, skimming off any foam as it rises. To test setting point, place a drop of jam on the chilled plate. Wait 1 minute, then push gently with your finger. If it wrinkles, the jam has reached proper consistency.
07 - Remove from heat. Let sit for 5 minutes, stirring occasionally to disperse fruit evenly throughout the jam.
08 - Ladle hot jam into sterilized jars, leaving 0.2 inches headspace. Seal immediately with lids.
09 - Let cool at room temperature, then label and store in a cool, dark place.
