Five-Minute Blackcurrant Jam

1. 1 Blackcurrantspack 300 g ≈ $6.00 300 g
2. 2 Sugarpack 1 kg ≈ $1.60 450 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Pick over the blackcurrants¹, remove the stems, rinse, and dry on a towel.

2. Make the syrup: combine 450 g sugar² and 100 ml water in a saucepan, bring to a boil, and cook for 3 minutes until the sugar dissolves.

3. Add the berries to the boiling syrup, bring back to a boil while skimming off the foam, and cook for exactly 5 minutes.

4. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

5. Pour the hot jam into the sterile 0.5 l jar up to the shoulders and seal immediately. Turn the jar upside down, wrap it up, and leave to cool for 24 hours.

6. Store in a cool, dark place for up to 8 months, and keep an opened jar in the refrigerator for up to 1 month.