Seedless blackcurrant jam

Seedless blackcurrant jam
  • Serves icon Makes 5 x 350g jars
  • Time icon Hands-on 25 min, plus setting

There’s nothing more wholesome than making your own blackcurrant jam – spread it thickly on white bread or between layers of cake for a twist on Victoria sponge. Or, how about trying these cute biscuits?

Ingredients

  • 1kg prepared blackcurrants
  • 500ml water
  • 900g jam sugar

You’ll also need

  • sugar thermometer

Method

  1. Put the blackcurrants into a large pan with the water. Bring to the boil and simmer for 3 minutes until the fruit bursts. Press the pulp through a fine sieve into a bowl, then return to a clean pan and add the jam sugar.
  2. Stir over a low heat until the sugar has dissolved, then bring to a stead boil and let it boil for 10 minutes or until setting point is reached (between 104°C and 110°C on a sugar thermometer).
  3. Pour into warm, sterilised jars, cover the surface with waxed discs and seal with lids.

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