English Blackcurrant Jam

Begin by washing 8-10 190ml/8oz jam jars in hot soapy water, rinsing and putting upside down in a warm oven, 50-100 deg C, to dry and sterilise.

Pick over the fruit, remove any stems or leaves, rinse only if absolutely necessary and then place in a heavy bottomed pan. Squeeze the juice from the lemon and add to the pan.

Place over medium heat and cook until the juices are running and the fruit is soft, around 15 minutes.

Take the pan from the heat and add the sugar, stirring to combine.

Put back on the heat and stir until you can feel no further grittiness from the sugar.

Turn up the heat to achieve a fast boil – do not leave the pan unattended at this point, and stir only very occasionally to make sure the jam isn’t sticking.

After 8-10 minutes fast boil, take the pan from the heat and test for a set by placing a small spoonful onto a cold saucer. Place in the refrigerator for a few minutes then push the side of the jam with your finger and if it crinkles up the jam is ready. If not, place back on the heat and reboil for a few more minutes and test again.

Take the jars from the oven and jar up the jam, filling the jars to the top. Seal with twist on jar lids while the contents are still very hot. As the jam cools and sets, a vacuum will be formed at the top of the jar and the jam will keep without refrigeration for at least a year.