# Directions:
01 - Place a small plate in the freezer to use later for testing jam consistency.
02 - In a large heavy-bottomed saucepan, combine blackcurrants and lemon juice. Gently crush some berries using a potato masher to release their natural juices.
03 - Add sugar and stir to combine thoroughly. Allow the mixture to rest for 10 minutes to further extract juices from the berries.
04 - Place the saucepan over medium heat. Stir constantly until the sugar dissolves completely and the mixture becomes clear.
05 - Increase heat to high and bring the mixture to a rapid rolling boil. Stir frequently to prevent sticking and ensure even heating.
06 - Boil hard for 10 to 15 minutes, skimming off any foam that rises to the surface. Test setting point by placing a drop of jam on the chilled plate, waiting 1 minute, then gently pushing with your finger—the jam is ready when it wrinkles.
07 - Remove from heat and let the jam rest for 5 minutes, stirring occasionally to distribute the fruit evenly throughout the mixture.
08 - Using a ladle, carefully transfer the hot jam into sterilized jars, leaving approximately 0.2 inches of headspace. Seal the jars immediately.
09 - Allow the sealed jars to cool completely at room temperature. Label with the date and store in a cool, dark place.
