Sunday, August 7, 2011
Red currant jam
2 1/4 lbs/1 kg red currants, rinsed and stripped from stalks
(In other words...half as much sugar as fruit)
Juice of one lemon
Cover the fruit with the sugar and stir gently until mixed in. Set over low at heat at first, stirring from time to time to prevent sticking. As liquid starts to form, turn heat high. Stir until sugar is dissolved. Keep at a gentle roil and skim off all the foam that rises. Add lemon juice after about 15 minutes.
To test for set: hold a large silver or metal spoon sideways, scoop up liquid and allow to drip back into pot off the long side of the spoon. When two slower drips form, from both sides of the spoon, running towards the middle, it has reached setting point.
Take off heat and cool enough to pour into sterilized jars.