Blackcurrent jelly is the perfect way to take advantage of the glut of fruits in late summer. It's incredible flavour feels almost unearned, given how embarrassingly easy it is to make!
Place the blackcurrants and water into a large saucepan, and simmer until the blackcurrants have become soft and mushy - about half an hour.
Place your jam jars, lids, jam funnel, and ladle into a cold oven, and set the temperature to 140°C/280°F (120°C/250°F fan).
Put a couple of saucers into the freezer, to test for set later.
Place a fine mesh sieve over your preserving pan, and strain the juices from the blackcurrant pulp. Press down on the fruit to extract all the juice and pectin, then discard the contents of the sieve.
Add the sugar to the preserving pan, and bring the jelly to the boil. Boil for about 5 minutes, or until the temperature reaches 105°C/220°F, then remove from the heat.
To test for set, place a small amount of jelly onto an ice-cold saucer and leave for 5 minutes.
Push your finger through the jelly. If it wrinkles and doesn’t flood back to fill the space, it’s ready. If not set, return the jelly to the boil for another few minutes, and check again.
Remove your sterile jars from the oven, remembering not to touch the inside.
Use the jam funnel and ladle to fill the jars, and place the lids on. A magnet can help to lift the jar lids from your baking sheet.