Homemade Redcurrant Jam (aka Redcurrant Jelly)

Place a small saucer in the freezer, for testing the set later.

Rinse the redcurrants and pick them off the stems. Place them in a medium-sized saucepan with 200g (7 oz) of the sugar.

Add the water and lemon juice and bring to a rolling boil. Stir to mix and to break the fruit down, if you like.

Lower the heat down to medium and leave it boiling for 5 minutes.Taste your jam for sweetness and acidity. Add more sugar and lemon juice if you thinks it needs it. Now, bring back to a boil and continue boiling at medium heat for 10 more minutes.

Drop a tiny amount of the jam on your cold saucer (take it out of the freezer). Leave it untouched for a minute. Then gently nudge the jam. If it resists and looks jelly like, your redcurrant jam is done. If not, keep your jam on the stove and check again after 1 minute until you are happy.Return the saucer to the freezer for the next try.

When the jam is done, take it off the heat and leave to cool for 5 minutes. Then strain it through the sieve, straight into your sterilised jar. Squash as much of the fruit through the sieve as you can, to get all the flavours.If you want your jam seeded, then don't bother to strain it.

When done, cover the jar with the sterilised lid, leave to cool at room temperature, then place somewhere cool and dark. Your kitchen cabinet will be fine. It will keep for 6 months.

Once open, store in the fridge and it will be good for 2-3 weeks.