# Directions:
01 - Place a small plate in the freezer to use later for testing jam setting point.
02 - In a large heavy-bottomed saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release their natural juices.
03 - Add sugar and stir to combine. Let the mixture sit for 10 minutes to draw out additional juices from the fruit.
04 - Place the saucepan over medium heat and stir until sugar dissolves completely, approximately 3-5 minutes.
05 - Increase heat to high and bring the mixture to a rapid boil. Stir frequently to prevent sticking and burning on the bottom.
06 - Boil hard for 10-15 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 holds, the jam has reached proper consistency.
07 - Remove from heat and let sit for 5 minutes, stirring occasionally to disperse fruit evenly throughout the preserve.
08 - Ladle hot jam into sterilized jars, leaving 0.2 inch headspace. Seal immediately with sterilized lids.
09 - Let cool at room temperature, then label with date and store in a cool, dark place.
