Blackcurrant Jam from The Complete Book of Home Preserving by Mary Norwak
Wash the fruit and remove the stems. Put into a pan with the water and simmer gently until the fruit is soft, stirring often to prevent burning. Stir in the sugar over low heat until dissolved. Boi...
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Colander
- Mason jar
Ingredients
- 3 pints/1.5 litres water
- 6lb/3 kg sugar
- 4lb/2 kg blackcurrants
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