• 4 lbs (1.8 kg) black currants
• 3 pints (2.4 litres) water
• 1 lb (450 g) sugar per pint of juice obtained.

Method:

• Wash the black currants and drain well.
• Pick over to remove any unsound fruit but do not remove the stalks.
• Put into a pan with the water and stew until soft and pulpy.
• Test for pectin.
• Strain through a jelly bag and allow to drip for three or four hours.
• Measure the juice and heat in a pan.
• Add lb (450 g) warmed sugar per pint of juice obtained, stirring until the sugar has dissolved.
• Bring to the boil and boil rapidly until the jelly sets when tested.
• Remove the scum.
• Pot and seal whilst still hot.

  Jam Making Help & Advice

  

  These articles will get you started and explain the finer ponts of making your own jams and jellies:

  • Making Jam and Jelly at Home - Introduction and Equipment
  • Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
  • Making Jam and Jelly at Home - Methods

  Making Your Own Jam?

  Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.