This would be described as a spread rather than a jam if sold commercially as it does not contain sugar. The sweetness comes from concentrated apple juice. This is not as sweet as normal jam, but if you like the tartness of blackcurrant you will love this.
Ingredients
- 1kg of blackcurrants
- 500ml of apple juice concentrate (found in health food shops)
Method
- Pour the apple juice into a large pan and bring to the boil
- Simmer for 10 minutes to start reducing the juice down
- Add the blackcurrants and simmer for 5 minutes with the lid on
- Remove the lid and turn the heat up to medium high to cook for another 10 minutes
- Test the jam is ready by either drawing a spoon in a line across the bottom – you should hear a hissing sound, or take a spoonful and put it on a cold saucer to rapidly cool it, you’ll soon know if it is thick enough
- Prepare your jam jars. I like to boil mine in a saucepan for a couple of minutes to make sure they are sterile.
- Fill the jars with the jam (I find that a jam funnel really helps to get the jam into the jar without making a mess) I made 3 jars with a little left over with the quantities above.
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