Easy Blackcurrant Jam

Easy Blackcurrant Jam

2 cups fresh blackcurrants
2 1/2 cups cane sugar
juice of 1 small lemon
1/2 tsp. pectin
pinch of sea salt

 

Sort through the blackcurrants, removing all the stalks and stems. Place the fruit in a saucepan, cover with 1 cup of water, and bring to a boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.

Add the sugar, lemon juice, salt, and pectin. Bring to a boil and then cook until the mixture really begins to thicken.

Allow to cool before transferring to storage containers.