# How To Make It:
01 - Place a small plate in the freezer to prepare for testing the jam's setting point later.
02 - Combine blackcurrants and lemon juice in a large saucepan. Gently crush some berries with a potato masher to release their natural juices.
03 - Stir in sugar until combined. Let the mixture sit for 10 minutes to draw out additional juices from the fruit.
04 - Place the saucepan over medium heat. Stir continuously until all sugar has dissolved completely.
05 - Increase heat to high and bring the mixture to a rapid, rolling boil. Stir frequently to prevent sticking to the bottom of the pan.
06 - Boil vigorously for 10 to 15 minutes, skimming off any foam that forms on the surface. Test for set by placing a drop of jam on the chilled plate, wait 1 minute, then push gently with your finger—if the surface wrinkles, the jam is ready.
07 - Remove from heat and let sit for 5 minutes, stirring occasionally to disperse fruit evenly throughout the jam.
08 - Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Seal immediately with lids.
09 - Let jars cool completely at room temperature, then label and store in a cool, dark place. Refrigerate after opening and consume within 4 weeks.
