# Directions:
01 - Place a small plate in the freezer for testing jam set point.
02 - In a large heavy-bottomed saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release juices.
03 - Add sugar to the fruit mixture and stir to combine. Let sit for 10 minutes to draw out natural juices.
04 - Place the saucepan over medium heat. Stir constantly until sugar dissolves completely.
05 - Increase heat to high and bring the mixture to a rapid rolling boil. Stir frequently to prevent sticking and burning.
06 - Boil vigorously for 10 to 15 minutes, skimming off any foam that rises to the surface. To test 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 is ready.
07 - Remove from heat and let sit for 5 minutes, stirring occasionally to disperse fruit evenly throughout the mixture.
08 - Ladle hot jam into sterilized jars, leaving 0.2 inch headspace. Seal immediately with lids.
09 - Let cool at room temperature, then label and store in a cool, dark place.
