We're jammin'

Nearly a year ago we harvested black currants - finally got around to using them - at least some, to make some jam - we froze them in about 300g bags, which is handy:

Jamming was pretty easy - boil for 20 minutes with about 250ml water, add sugar, lemon, boil some more. We do not have a sugar thermometer, so decided it was cooked when it wrinkled when placed on a cold plate and pushed around. Made up two jars worth:

Will update on how it tasted once we've tried some...

Update: turns out to be a bit sweet - but jammed up well, maybe even a little thick. Next time run with a bit more lemon juice, a bit less sugar.