i jammed them yesterday
and ate them today
800g of blackcurrants, 400g of sugar and a squeeze of lemon.
boil the fruit for 10 min in a little water ( just enough to cover ) then add the sugar and boil for another half an hour and keep stirring.
the only fiddly bit is getting the jars really, really clean and making sure that you dry them in the oven, filling them when they are still hot.
alchemy indeed, kim saw my face when i ate one of these currants raw at the allotment ( it wasn't pretty ) the cooking transforms them to something quite different.
kim, i'm saving a jar for you, how were the gooseberries ?