Black Currant Jam

This past weekend I took the plunge and made black currant jam.

I found the simplest recipe ever on the Kraft Canada website and it was done in a little over an hour(not counting de-stemming the currants).

Here's the recipe, it makes 8 cups:

5 cups stemmed fully ripe black currants (about 2 qt.)
1/2 cup water
1 box CERTO Pectin Crystals
7 cups sugar
CRUSH currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
ADD pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min. to prevent fruit from floating to top.
POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

Here's the jam in progress.

And the finished product.

And some fresh black currant jam on toast, yummy