Blackcurrant jam

Again, too much on the allotment. And this is my favourite jam (you're much more of a strawberry jam girl).

Makes 3 1/2 large jars (454g size).

You'll need:

800g blackcurrants
1 1/4 pints water (yes, I know this should be in metric too, but I forgot to convert it)
900g (ish) sugar

Make sure you've washed the jars in hot soapy water, and then dried them out in a low oven. Put a plate in the fridge, so you can test whether the jam is ready or not.

Sling the blackcurrants and water into a large saucepan. Bring to the boil, and then simmer until the blackcurrants are soft and sludgy, and the liquid has reduced by about half.

Add the sugar, and stir carefully so it's all dissolved. Bring this mixture to a rolling boil (the bubbles still remain if you stir them), and keep it there until it starts to thicken (should take about 5-10 minutes). Drop a little of the jam onto the cold plate - once it starts to wrinkle when you push it with your finger, you're good to go.

Decant into the jars, and then leave to cool on the worktop overnight. Label, and place proudly at the back of the pantry, on the jam shelf.