Seedless blackcurrant jam

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.