Jams in a jiffy!

Preserve making doesn’t have to be long and laborious with these quick, easy, seriously tasty recipes

QUICK BLACKCURRANT JAM

Makes: 1kg Prep: 30 mins cook: 10 mins

500g (1lb 2oz) blackcurrants 750g (1lb 10oz) granulated sugar few drops of vanilla essence Juice 1 lemon ½ bottle of certo (liquid pectin)

1. Remove currants from stalks and place in a pan with the sugar, vanilla essence and lemon juice. stir once or twice and leave in a warm place

to soften for 15 mins. 2. Bring the pan of fruit and currants slowly to the boil to make sure the sugar has completely dissolved. stir only once or twice, then allow to bubble gently for 5 mins. 3. Remove from the heat and pour in the pectin, boil again gently for 5 mins. 4. When the jam has cooled slightly, stir again and spoon into sterilised jars.

Per rounded tsp (10g): 16cals, 4g sugar, 0g fat (0g sat fat)