If making jam fills you with fear then try this simple recipe of blackcurrant jam – Blackcurrants are a good fruit to work with because they nearly always set!

This recipe makes around 4.5kg (10lb) jam halve the quantities if it is too much for you.

Ingredients
1.8kg (4lb) blackcurrants
1.7 litres (3pt) water
1 lemon
2.7kg (6lb) granulated sugar
small knob butter
Method
Soak the blackcurrants in a sink of cold water. Remove the stalks and put them in a preserving pan with the water.
Bring the blackcurrants and the juice from the lemon to the boil and simmer, uncovered for around three quarters of an hour, until the fruit is soft and water reduced.

Stir and add the sugar. Continue stirring until the sugar has dissolved bringing it to a gentle boil. After it has boiled for around 10 minutes then do a set test. Put a small amount of jam on to a saucer and put it in the fridge for a few minutes. Move the preserving pan from the boiling plate to the simmering plate.
The set test should show a jam-like consistency when you move it with a spoon. If not, return the pan to the heat, re-boil and test again.