Black currant jam can save any dessert ... I will start preparing this jam this weekend. The recipe is straightforward; even those who have never made preserves can handle it.

Towards the end of the cooking time, press the currants with a potato masher or jam skimmer to break the skins and release the juice. Strain through a jelly bag suspended over a large bowl and ...

Remove the pan from the heat and cool slightly. Tie a jelly bag (or a clean sheet of muslin) to something appropriate so it can dangle over a bowl. Carefully pour the contents into the jelly bag ...