Blackcurrant Jam

  • 5 cups of black currants (1 quart)
  • 4 cups sugar
  • 1/4 cup lemon juice
Wash and remove currant stems.
Place fruit in heavy saucepan with 2 cups of water.
Bring slowly to boil, uncovered, stirring to break down fruit into a pulp.
Cook for 10 minutes or until soft.
Add sugar and lemon juice over low heat, stir until sugar is dissolved.
Raise heat; bring to full rolling boil, stirring often.
Boil hard, uncovered, for 10 minutes. Remove from heat, test for jam stage.
Cook longer if needed and test again.
Let stand 5 minutes, skimming off any foam with large metal spoon and stirring occasionally to prevent floating fruit.
Pour into hot sterilized jars and heat seal.