4 or 5 old jam jars
2 lbs of blackcurrants
A large saucepan
3 lbs of granulated sugar
A bowl and some clingfilm
A fork to crush the currants
The most time consuming bit of this recipe is preparing the currants, by pinching out those little whiskery bits and taking off the stalks. My friend Hazel says if you freeze them you can just rub them off, but apparently your hands get very cold indeed. If you have a couple of hours to spare on a sunny day, it's really a very satisfying job.
Once that's done, bash up the blackcurrants a bit with a fork, mix in the sugar (granulated is better than any other kind apparently) and put them in a bowl. Clingfilm it and leave them in the fridge overnight.
In the morning first sterilise your jam jars however you like - I wash mine in hot, soapy water, rinse them in clean water and then put 'em in the oven at 140C/275F/Gas 1 for half an hour.
Then make the jam! Bring the fruit and sugar to the boil and let it boil for... THREE MINUTES. Then let it cool down a bit and pour it into the jars. I try to pour mine in without getting it everywhere but always fail. Really ought to get a funnel.
I like to make snazzy labels for mine with felt tips and envelope stickers, but that's optional. Let me know if you try it out!
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