# Directions:
01 - Place a small plate in the freezer to use later for testing jam set.
02 - In a large heavy-bottomed saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release their juices.
03 - Add sugar and stir to combine thoroughly. Allow the mixture to sit for 10 minutes to draw out additional juices from the fruit.
04 - Place the saucepan over medium heat. Stir continuously until the sugar dissolves completely.
05 - Increase heat to high and bring the mixture to a rapid, rolling boil. Stir frequently to prevent sticking and scorching on the pan bottom.
06 - Boil hard for 10 to 15 minutes, skimming off any foam that rises to the surface. To test for setting point, place a drop of jam on the chilled plate. Wait 1 minute, then push gently with your finger—if it wrinkles and does not flow back, the jam has reached the correct consistency.
07 - Remove from heat and let sit for 5 minutes, stirring occasionally to disperse fruit solids evenly throughout the preserve.
08 - Using a ladle, carefully pour hot jam into sterilized jars, leaving 0.5 cm of headspace. Seal the jars immediately with lids.
09 - Allow jars to cool at room temperature until completely set. Label with the date and store in a cool, dark place.
