My microwave Black Currant Jam (makes 5lbs)
2lbs black currants (picked over to remove stalks – if using frozen, make sure they are fully defrosted overnight, defrosting by MW seems to make the skins tougher
3 dessert-spoons water
1, Place blackcurrants and water in large* Pyrex or similarly heat proof microwave safe bowl, covered, 10 mins on high power to soften fruit and release pectin.
(*large enough to hold at least twice the amount of fruit you are putting in it)
2, Add sugar and stir in well.
3, Lid off, bring up to the boil again in MW on high – about 6 mins.
4, Stir well and put back into MW to Simmer for 8 mins ( Simmer or med > low power)
5, Stir well, and put back into MW to simmer for 4 mins and check for set (place a teaspoon of jam mix on a cold plate – pop back in fridge – will show a set if the jam skin forms wrinkles and feels thick when finger is pushed though it when cool)
6, Into well washed jars pour about 1 cm (half an inch) of boiling water, place in microwave on full power for 3 – 4 mins until the water boils in the jars. Take care and tip them out well and stand to evaporate the last bit of water while you re-heat the jam mix
7, If a set is demonstrated by your test – return jam mix to microwave and heat until bubble appear then remove from microwave and ladle into hot jars. (if no set then simmer for another 3 mins and retest, continue until a set is demonstrated)
8, Cover with clear jam-covers as per instructions with the packet, and label.