Making blackcurrant jam

[Kiera]

Hi I am making blackcurrant jam and following a recipe. I have added the sugar boiled it for 10 mins. It is cooling but very watery. How do I get the jam to thicken? Thanks

[alan30]

You haven't boiled it long enough. Keep boiling and testing a small amount on a cold saucer until it reaches the set consistency you want. Don't repeatedly test it on the same saucer which warms up and prevents the next test batch setting properly.

[crisgal]

is there lemon juice in the recipe?
i put the saucer in the freezer so that its ice cold before testing a blob. it only needs to wrinkle as you push it with your finger. it will set a bit more as it cools too. x

[amonty1144]

You might need some certo, it is a liquid pectin, be careful cos it can make it set like concrete

[taichiperson]

You shouldn't need extra pectin with blackcurrant - just keep boiling and testing. When you make wine with currants (black, red of any oyher colour) you have to use a pectin removing chemical to prevent it turning 'ropey'.