Black Currant Jam
|Black currants||6 Cup (96 tbs) (fully ripe)|
|Water||4 3⁄4 Cup (76 tbs)|
|Sugar||6 1⁄4 Cup (100 tbs)|
Wash currants and rub off stems and blossom ends.
Add water and cook uncovered for 15 minutes.
Stir in the sugar and stir and boil 10 minutes.
Test for setting stage, using the drip or saucer method.
If not thick enough, continue cooking longer.
Skim and ladle into small sterilized jars and cover with hot melted paraffin.