This simple blackcurrant jam is rich, intensely fruity, and beautifully glossy. Unlike many long-cooked jams, this method preserves the bright flavor of fresh blackcurrants by adding part of the sugar at the end of cooking. The result is a thick, spreadable jam that's perfect on toast, biscuits, pancakes, yogurt, or as a filling for cakes and pastries.

Ingredients:

• sugar	6 cups
• water	1 1/2 cups
• blackcurrants	6 cups

1. Wash the blackcurrants thoroughly under cold running water.

2. Remove any stems, leaves, and damaged berries. Drain well.

3. Wash the jars and lids with hot, soapy water and rinse thoroughly.

4. Sterilize the jars by placing them in a 250°F (120°C) oven for 15–20 minutes or by boiling them for 10 minutes. Keep the jars hot until ready to fill.

5. Place the blackcurrants, water, and 4 cups of the sugar into a large heavy-bottomed saucepan or preserving pan.

6. Stir gently until the sugar begins to dissolve.

7. Place the pan over high heat and bring the mixture to a full boil.

8. Reduce the heat slightly to maintain a steady, vigorous boil. Cook for about 15 minutes, stirring occasionally to prevent sticking.

9. Remove the pan from the heat. Add the remaining 2 cups of sugar. Stir continuously until all of the sugar has completely dissolved and the jam becomes smooth and glossy.

10. Skim off any foam if desired for a clearer finished jam.

11. Carefully ladle the hot jam into the hot sterilized jars, leaving about ¼ inch (6 millimeters) of headspace.

12. Seal the jars with the lids until fingertip tight. Carefully turn the jars upside down onto a folded kitchen towel. Cover the jars with another clean towel and leave them undisturbed until completely cool.

13. Once cooled, turn the jars upright. Check that each lid has sealed properly before storing the jam in a cool, dark place.

TIPS:

- Blackcurrants are naturally high in pectin, so this jam usually thickens without any additional pectin.

- Do not add the final portion of sugar until the cooking time is complete. This traditional method helps preserve the fresh blackcurrant flavor.

- If storing the jam for long periods, always use perfectly clean, sterilized jars and lids.

SERVING IDEAS:

Spread on buttered toast, English muffins, or biscuits.

Serve with pancakes, waffles, or crêpes.

Spoon over yogurt, oatmeal, or vanilla ice cream.

Use as a filling for layer cakes, cookies, thumbprint cookies, or pastries.

Pair with soft cheeses such as Brie, Camembert, or cream cheese.

Blackcurrant Jam