Recipe Archives->Preserving->Redcurrant Jam

Redcurrant Jam
Yield:  2.3 kg

1-1.2 kg redcurrants  
1.8 kg sugar 
600 ml water 

Put the fruit and water in the pan and simmer gently for about 30
minutes.  A little more water may be added if needed, to stop the
fruit from burning.  Stir in the sugar.  When this has dissolved,
boil the jam as quickly as possible without it frothing over.  Test
for setting point at intervals after 10 minutes fast boiling.
Skim, pot and cover.

Printable version: redcurrant-jam.txt.