800g
washed blackcurrants
1kg
Silver Spoon Jam Sugar
Knob of butter (optional but delicious)
Place
the blackcurrants and sugar into the largest heavy-based pan which you have and
using a potato masher, mash them up.
Heat
gently, continually stirring, until the sugar dissolves then add the butter. Bring
to the boil and keep at a rolling boil, one which cannot be turned down, for 15
minutes. It is important to use a large
pan to avoid the jam spitting out at you.
Take
a teaspoon of jam and drop it onto a saucer which has been in the fridge. If the jam begins to set and wrinkle up when
you push it with a spoon then it is ready; if it is still quite runny then
leave it to boil for a few more minutes.
Next
decant your jam into old jam jars or Kilner jars which have been thoroughly
washed and sterilised. I sterilise my
jars by washing them in the dishwasher.
Finally,
enjoy with a nice thickly cut slice of freshly baked bread, or better still,
invite friends around for tea and scones.
If your friends are like mine then they will be expecting to go home
with a jar of your delicious jam, so make plenty!
Mary
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