Ingredients
- 225 g blackcurrants
- 150 g sugar
- zest and juice of 1 lemon
- 150 ml water
Method
- Add sugar and water to large saucepan and bring to simmer
- Stir in lemon zest and juice
- Add blackcurrants
- Cook at low heat until blackcurrants soften and burst
- Strain through muslin through funnel or jug and into sterilised bottles
- Scoop leftover into sterilised jar and use as jam
- Keep for up to 1 month