Blackcurrant & Apple Jam
I had a great stock of blackcurrants from the garden this year, so what better way to use them than to make this delicious jam. For this recipe I’ve used cooking apples. Check the sugar content to taste before transferring to jars.
625g Diced Apple
Warm the sugar in a low oven for approximately 10 minutes. This makes it easier for the sugar to dissolve when added to the fruit.
Put all the ingredients in a heavy pot. Bring to the boil and then turn to simmer for 20-30 minutes, until the fruit is soft. Stirring occasionally. Leave to cool slightly.
Transfer to sterilised jars. (To sterilise jars: put in an oven at 180 degrees Celsius for at least 15 minutes).
Note: Take care when transferring jam to the sterilised jars as contents will be exceptionally hot.