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.

   For a 3 liter jar. You need enough cucumbers so that they fit tightly into the jar. It is best to take dill with the inflorescences.