Currant Jam

Pluck the currant from the stalks, crush and strain (to make this easier, you can boil the currant beforehand). There should be about 1 kg of fruit left.

Mix with the jelling sugar and bring to the boil. Let it boil for a few minutes. Make a jelly test.

If you want the currant jam to be even finer, strain or puree again.

While still hot, pour into sterilized jars, screw them shut and place on the lid for a few minutes. Turn the currant jam back over to cool.

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