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Add a photoServings: 1
Ingredients
- 4 lb blackcurrants
- 3 pt water (60 ounce., or possibly 2 qts, minus 1/2 c.)
- 6 lb sugar
Directions
- It is important to remember which Imperial pints contain 20 fluid ounces, while US pints contain only 16 fluid ounces.
- This recipe uses Imperialmeasurements.
- String and wash the currants and put them in a large preserving pan with the water. Simmer till the fruit is very tender, then continue to cook, stirring frequently, till the pulp is thick (about 30 min).
- Add in the sugar and stir till it has dissolved. Bring the jam to a rolling boil and boil hard till setting point is reached.
- Pour the warm jam into very clean jars and cover immediately with the lids.
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