Black Currant Jam

1. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 2 cups of water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.

2. Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches  220F/105C on a candy thermometer.

3. Let cool for a few minutes before ladling the jam mixture into sterile 1/2 pint jars, filling each within 1/4 inch of the top. Wipe the jar rims with a clean cloth. Seal each jar with new sterile lids and rings.  

4. Process jars covered in a bath of simmering water for 10 minutes.