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Make a pot of our stunning, seasonal blackcurrant jam and make the most of these beautiful berries. If you don’t have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl.