A tangy-sweet preserve made with ripe blackcurrants, sugar, and lemon juice—ideal for toast, yogurt, or baked goods.
# How to Make It:
01 - Place a small plate in the freezer to use later for testing jam set point.
02 - In a large heavy-bottomed saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release their juices.
03 - Add sugar and stir to combine thoroughly. Let the mixture sit for 10 minutes to allow the berries to release additional juices.
04 - Place the saucepan over medium heat and stir constantly until the sugar dissolves completely.
05 - Increase heat to high and bring the mixture to a rapid, rolling boil. Stir frequently throughout cooking to prevent sticking and scorching.
06 - Maintain a hard boil for 10 to 15 minutes, skimming off any foam that rises to the surface. To test setting point, place a drop of jam on the chilled plate. Wait 1 minute, then push gently with your finger—if the surface wrinkles, the jam has reached the proper consistency.
07 - Remove from heat and let sit for 5 minutes, stirring occasionally to ensure fruit particles are evenly dispersed throughout the jam.
08 - Using a ladle, carefully transfer the hot jam into sterilized jars, leaving 0.2 inch headspace at the top. Seal the jars immediately with lids.
09 - Allow the jam to cool completely at room temperature. Once cooled, label the jars and store in a cool, dark place.
