Black Currant Jam

Steps

1. Fill a canning kettle with water to the appropriate level and bring to boil. Reduce heat and keep ready at the boil until the jam is ready. Sterilize canning jars and lids.
2. Pick over the currants to remove stems and leaves, and rinse them.
3. Put the currants and water in a pot with at least three times the capacity of the batch.
4. Bring batch to a boil. Keep at the boil, stirring occasionally, until the currants soften and begin to break down, the volume drops noticeably, and mixture starts to thicken.
5. Add the sugar to the currants, stir in to dissolve, and return to the boil. Continue to cook, stirring frequently, until the batch reaches 215 °F.
6. Add the lemon juice.
7. Continue to cook, stirring frequently, until mixture reaches the jellying point, around 221 °F.
8. Can and seal jars in canning kettle 10 minutes.