Instructions: It is important to remember that Imperial pints contain 20 fluid ounces, while US pints contain only 16 fluid ounces.

This recipe uses Imperial
measurements.

String and wash the currants and put them in a large preserving pan with the water. Simmer until the fruit is very tender, then continue to cook, stirring frequently, until the pulp is thick (about 30 minutes).

Add the sugar and stir until it has dissolved. Bring the jam to a rolling boil and boil hard until setting point is reached.

Pour the hot jam into very clean jars and cover immediately with the lids.

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