Black Currant Jam

Ingredients

• 1 pound Black Currants
• 1 pound Granulated Sugar
• 0.25 cup Water (Optional, if needed)

Instructions

1. 1Wash the black currants thoroughly and remove any stems or leaves. Place them in a large, heavy-bottomed saucepan.
2. 2Add the sugar to the saucepan with the black currants. If the currants are very dry, add about 1/4 cup of water to prevent sticking. Stir gently to combine.
3. 3Place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly until the sugar is dissolved. Once boiling, reduce the heat to medium-low and continue to cook, stirring occasionally, until the jam reaches setting point. This usually takes about 20-30 minutes.
4. 4To test for setting point, place a small spoonful of jam onto a chilled plate. Let it cool for a minute. Push the jam with your finger. If it wrinkles, it is ready. If not, continue cooking for a few more minutes and test again.
5. 5Once the jam has reached setting point, remove it from the heat and let it sit for a few minutes to allow any foam to disperse. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars immediately.