Homemade blackcurrant jam

Blackcurrants (Ribes nigrum) can be harvested from late June to early July
Simmer 300g of blackcurrants with 250ml of water for about 20 minutes.
Add 300g of sugar and the juice of one lemon. Heat vigorously until temperature reaches 105ºC.
Pour the jam into warm sterilised jars close the lid and allow to cool. Tastes excellent on hot buttered toast with a nice cup of tea.