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A simple fruity compote to dollop onto your breakfast bowl, taking it from bland to berry beautiful
Put 2 tbsp water and the lemon juice in a large saucepan, bring to the boil, then add the blackcurrants and simmer until broken down.
Tip in the golden caster sugar and bring to 105C on a temperature probe. Pour into sterilised jars and leave to cool. Will keep in the fridge for up to 3 weeks.
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