Ingredients
Original quantities
Method
- Remove currants from stalks and wash thoroughly. Put into a preserving pan with the and stew slowly till the skins are soft. This will take at least 30 mins, probably more. As the pulp thickens, stir frequently to prevent burning.
- Add the , stir over a low heat until dissolved then boil rapidly until setting points is reached. (test for set at intervals after about 10 mins rapid boiling).
- Skim, pour into dry warm jars and cover.
- Note: this jam sets very easily but beware of adding the too soon otherwise hard ‘boot button’ currants will result.
