Easy Homemade Redcurrant Jam

Place two small saucers in the freezer; you will use these later to test if the jam has reached its setting point.

Remove the stalks from the redcurrants and place the fruit into a large saucepan. Pour in 150ml of water and bring to a gentle simmer.

Cook the fruit gently for about 10 minutes until it has softened and is starting to break down. If you prefer a seedless jam, place a fine sieve over a mixing bowl and push the pulp through with the back of a spoon, discarding the seeds and stalks. For a rustic, seeded jam, simply skip the sieving process.

Weigh the resulting fruit liquid or pulp. Calculate three-quarters of that weight and measure out that amount of sugar (for example, if you have 400g of liquid, use 300g of sugar). Return the liquid to the pan.

Place the pan over low-medium heat, add the sugar, and stir continuously until the sugar has completely dissolved.

Once dissolved, increase the heat to bring the mixture to a rolling boil. If using a jam thermometer, boil until it reaches 105°C. If not, after 8 minutes of boiling, perform the wrinkle test: place a teaspoon of jam on a chilled saucer from the freezer, let it sit for 1 minute, then push it with your finger. If the surface wrinkles, it is ready. If not, boil for another minute and test again.