A vibrant preserve made with ripe blackcurrants, sugar, and fresh lemon juice. Perfect for spreading on toast or swirling into yogurt.
# How to Make It:
01 - Place a small plate in the freezer for later use in testing jam set consistency.
02 - In a large heavy-bottomed saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release natural juices.
03 - Add granulated sugar and stir to combine. Let the mixture sit for 10 minutes to draw out additional juices from the fruit.
04 - Place the saucepan over medium heat. Stir continuously until the sugar dissolves completely.
05 - Increase heat to high and bring the mixture to a vigorous rolling boil. Stir frequently to prevent sticking and promote even cooking.
06 - Boil hard for 10 to 15 minutes, skimming off any foam that rises to the surface with a wooden spoon. 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 and does not flow back, the jam has reached the correct consistency.
07 - Remove from heat and let sit for 5 minutes, stirring occasionally to disperse the fruit evenly throughout the jam.
08 - Ladle hot jam into sterilized jars, leaving 0.2 inches of headspace. Seal jars immediately with lids.
09 - Allow jars to cool completely at room temperature. Label with the date and store in a cool, dark place.
