Blackcurrant Jam

Instructions

Boil all ingredients in a sauce pan, stirring until sugar dissolves. Turn flame down to low and simmer until thickened into a syrup.

For canning; pour into Mason jars and boil the jars for 20 minutes.

NOTES;

The jam will thicken more when it cools, so don't boil until very thick or your jam will be too thick to spread. 

Getting the right consistency takes a little practice, but isn't difficult.