Pinewood PagesBlackcurrant jam, low sugar
The blackcurrant bush finally earned its place this year. About 1,5 kg off one bush, which is a lot of stalks to pick off.
I make it with less sugar than most recipes, about 600 g per kilo of fruit. Blackcurrants have so much pectin that it sets anyway. Simmer the fruit with a splash of water until the skins are soft, add the sugar, rolling boil for a few minutes, cold plate test.
Six jars. Two already promised.