These were actually from my freezer (and I hate to admit, last year's stock) so I was a bit dubious as to the quality of the jam these lovely little things would produce - but fear not, success!
1kg Blackcurrants (mine were frozen and defrosted in the pan with no water)
150ml water (if your fruit is fresh and dry)
4 tablespoons rosewater (this is entirely optional and won't affect the jam if you leave it out)
Juice of a lemon
800g preserving/jam sugar
Place the blackcurrants in a large pan/maslin with the water (if using) over a gentle heat and add the rosewater and lemon juice
Bring the pan up to a simmer and cook until the blackcurrants start to break up and you have lots of lovely juice (about 20 minutes). This took a bit longer for me as I wanted to defrost the fruit gently
At this stage, if you're a pip hater, you can push the fruit through a fine sieve so you are left with just the juice and some of the pulp. Discard the pulp if you are using this method. You will probably get a couple of jars less. I left the pips and whole fruit in and got 7 x 7oz jars.
Then add the sugar and slowly bring to a boil
Once again, the jam is ready to jar when it wrinkles when placed on a chilled plate. Mine set very easily after about 10 minutes on a gentle boil.
Place in warmed jars and seal immediately
What could be easier?
PS All my lovely jams and jellies will be on sale at the Ansell's Yard Table Top Sale held every Saturday 10am to 2pm, so come along and buy mine or come along and sell your own!
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