Blackcurrant jam experts needed

[Shadylane]

So I'm making the above and I remember that the last batch I made, the skins were a little tough. So I thought I'd go online and see if there's something I should be doing to stop this from happening.

Apparently, with blackcurrants, you're suppose to add the sugar after they've simmered and softened. Trouble is, I had mine sitting in a bowl with the sugar overnight as I needed space in the freezer but no time to make jam. They've released their juices into the sugar but will this make a tough chewy jam (ugh). I have more in the freezer so I'm tempted to make a syrup out of these rather than yet another dodgy batch of jam that I can't palm off on to anyone.

Thanks in advance for any suggestions

[mothhawk]

You could take the skins out by rubbing the blackcurrants through a sieve. It's a bit laborious but you'll get the fruit pulp without skins or seeds, then proceed as usual to make the jam.

[Scarlet]

I'm not bothered with the skin but my sister-in-law is a fussy bu@@er ! So I often make blackcurrant jelly for them...and I must admit, it looks stunning without the bits

[Scarlet]

I may be a little late to the party .....but if you can't be bothered with Mothawks suggestion you could try blitzing it with a hand blender...if you chop up the skins before cooking they should cook quicker.

[Snadger]

Just my two penneth. I found that boiling with sugar for too long tends to toughen the skins on both blackcurrants and gooseberries and even on green tomato marmalade I once made!

I added grated ginger to my blackcurrant jam this year and it is gorgeous!

[Shadylane]

Thanks muchly for the suggestions peoples. Some good ideas. It's still on the hob not doing anything. It's gonna wait until tomorrow now.

[Nannysally99]

I always put it through a muslin and make jelly. What a faff is, but looks and tastes gorgeous