The ‘Secret’ is perfectly tender jam but with whole Blackcurrants, the pips are inside so much nicer than a pippy runny jam in my opinion!

2lbs Blackcurrants
3lbs Granulated Sugar
1tblsp Brandy

Wash, top and tail the Blackcurrants – in the evening put in a preserving pan and cover with the sugar, prick all over with a sharp fork and leave overnight.

Next day – bring the pan slowly to the boil (dont add any liquid, the sugar will melt in a moment), boil for exactly 3 MINUTES, add brandy, rest for 1/2hr (stops fruit floating) and pot into sterilised jars, cover and seal tightly. Perfecto!