Black Currant Jam

5 cups of Black Currants (1 quart)
4 cups Sugar
1/4 cup Lemon Juice

1. Wash and remove currant stems.

2. Place fruit in heavy saucepan with 2 cups of water. Bring slowly to boil, uncovered, stirring to break down fruit into a pulp. Cook for 10 minutes or until soft.

3. Add sugar and lemon juice over low heat, stir until sugar is dissolved. Raise heat; bring to full rolling boil, stirring often. Boil hard, uncovered, for 10 minutes.

4. Remove from heat, test for jam stage.

5. Cook longer if needed and test again.

6. Let stand 5 minutes, skimming off any foam with large metal spoon and stirring occasionally to prevent floating fruit.

7. Pour into hot sterilized jars and heat seal.

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