# Directions:
01 - Place a small plate in the freezer to use later 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 their juices.
03 - Add granulated sugar and stir until combined. Allow the mixture to sit for 10 minutes to draw out additional juices from the fruit.
04 - Place the saucepan over medium heat and stir until the sugar dissolves completely.
05 - Increase heat to high and bring the mixture to a rapid boil. Stir frequently to prevent the mixture from sticking to the pan.
06 - Boil hard for 10 to 15 minutes, skimming off any foam that rises to the surface. To test if the jam has reached setting point, place a drop onto the chilled plate. Wait 1 minute, then gently push with your finger—if it wrinkles and does not flow back together, the jam is ready.
07 - Remove from heat and let sit for 5 minutes, stirring occasionally to ensure the fruit is evenly dispersed throughout the jam.
08 - Ladle hot jam into sterilized jars, leaving approximately 0.2 inches of headspace. Seal jars immediately with sterilized lids.
09 - Allow jars to cool at room temperature. Once cooled, label and store in a cool, dark place.
