Saturday, 31 May 2014

JAM: Blackcurrant, Damson or Gooseberry


2 1/4- 2 1/2 lbs prepared fruit
3 lbs granulated sugar 
1-2 pints of water


  1. Warm enough clean jars for about 5 lbs of jam (put them in a low heat oven).
  2. Put the fruit and water in the large preserving pan and simmer gently until the fruit is soft (about 30 minutes). Add a little water to prevent the fruit from burning if necessary.
  3. Stir in the sugar.
  4. When the sugar has dissolved, boil the jam hard, but not so hard that it boils over.
  5. Test for setting after about ten minutes of fast boiling, and/or use a jam thermometer.
  6. When setting point is reached, draw it off the heat to a safe place for pouring into jars.
  7. Use a warm jug to scoop jam out of the pan and pour into the pots. Screw on the lids firmly before the jam is cold.
  8. Clean the sticky off the outside of the jars with a hot wet cloth, and then label the jars when cool and dry.
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