Tangy sharp and delicious blackcurrant jam is my favourite jam. It is really simple to make as it is naturally high in pectin, so it sets easily.
If you follow me on social media, subscribe to my weekly newsletter or are a regular reader of Recipes Made Easy, then you will probably know that I have a small inner city allotment. As it's just a small plot I concentrate on growing soft fruit and right now all my hard work is paying dividends in the form of lots of summer berries each year.
I have made my own jam for many years. Its really not very difficult and the flavour is so good. In the past whenever I have got a bargain bag of fruit from the market out comes my large stock pot. Strangely enough I never got around to buying a preserving pan although a couple of years ago I inherited Mr B's father's rather well used one.
Now I am lucky enough to be able to make my years supply of jam from homegrown fruit. which makes it all the more special.
But even if you do not grow your own, the chances are you are likely to see lots of soft fruits in the markets or available from road sides or on pick your own stalls in the summer months. So look out for them its still worth making a batch or two as jam is very satisfying to make.
Ingredients
Scroll down for quantities and full printable recipe at the bottom of this post.
Blackcurrant jam is made from just 2 ingredients plus water
- Blackcurrants – small, dark purple to black berries that grow on shrubs belonging to the Ribes nigrum species. They have a intense tart flavour that produces a flavour packed jam. Use fresh or frozen. (see below).,
- Granulated sugar – I use golden granulated sugar for most of my baking. It’s the same as normal granulated sugar, but it’s unrefined. Either will do.
Blackcurrants are high in pectin so you do not need to add any to get a good set.
Method
As with many jams the method is quite simple
- First the fruit is cooked with a little water.
- Once the fruit is very soft and the juices have been released, add the sugar and cook gently stirring until the sugar dissolves.
- Then bring to a rapid rolling boil and boil until setting point is reached.
- Pour into sterlised pots seal and label.
If you prefer a seedless jam try my Quick and easy blackcurrant jelly
COOK'S TIP
Preserving pans have sloped sides which makes bring the preserve to a rolling boil easier. They are worth buying if you make a lot of preserves.
If you are using a saucepan remember the jam will rise high up the sides when it boils so should not be filled more than ⅓ to ½ full.
How to prepare blackcurrants
Place the blackcurrants in a colander and rinse them gently under cool running water. This helps remove any dirt or debris. Handle them carefully to avoid crushing the berries.
Gently pull the berries off the stems by hand or gently pulling the stems between a tines of a fork.
How to sterilise jam jars
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.
I always sterilise one or two more jars than I think I will need, to ensure I have enough.
How to test for a set
- Before you start making your jam or preserve, place a couple of plates in the fridge to chill.
- When you are ready to test for set, remove the pan from the heat. Drop a little of the preserve onto a chilled plate and return to the fridge for about 2 minutes. Gently push your finger into the mixture and see if it mounds and wrinkles. If so, the setting point has been reached.
- If not, return the mixture to the boil for few more minutes and retest. Repeat again as necessary until setting point is reached.
See my preserving tips for more jam making hints and tips.
FREEZING BLACKCURRANTS
Blackcurrants freeze well and you can make this jam using frozen blackcurrants. Use from frozen.
To freeze: Rinse the blackcurrants gently under cool water and pat them dry with a paper towel.
Spread the blackcurrants in a single layer on a baking sheet and place it in the freezer. This method prevents the berries from clumping together.
Once the berries are frozen, transfer them to an airtight container or freezer bag. Seal and label, frozen blackcurrants can last for up to a year.
How long will the jam keep?
The jam will keep for about 1 year after which the flavour may deteriorate. Store in a cool dark place.
Once open store in the refrigerator and use within 2 months
PIn for later–>
Easy Blackcurrant Jam
Equipment
- Preserving pan or
- very large saucepan
- wooden spoon
- 4-5 jam jars sterilised
- jam funnel optional
- heatproof jug and/ or ladle
Ingredients
- 1 kg blackcurrants (2¼lb)
- 750 ml water (1½pt)
- 1½ kg granulated sugar (3lb/)
Instructions
- Wash 1 kg blackcurrants and remove them from the stems. Place into a preserving pan or very large saucepan. Add 750ml water, bring to a simmer and cook for about 10 minutes until the blackcurrants are soft.
- Add 1½ kg sugar and cook over a low heat stirring until the sugar has dissolved.
- Bring to a rolling boil and boil for 10 minutes, then test for a set. Continue to boil for another 2 minutes before retesting and repeat if necessary until setting point is reached. If you have a thermometer the mixture should reach 105℃/220°F.
- Pour into hot sterilised jars and cover. Label when cool.
Notes
- Place a couple of sauces into the fridge before starting, ready for testing the jam for setting point or use a thermometer.
- For hints and tips check out How to sterilise jars, test for set, pot and seal jars when making jams and preserves.
Pat says
Just made 7 jars of this jam lovely recipe sets easily.I made one and half the recipe only change was a put knob of butter for scum prevention.Look forward to trying more recipes as we have an alotoment so have plenty of fruit and veg.
Jacqueline Bellefontaine says
Fabulous. It so satisfying making preserves from your home grown fruit and veg isnt it. Enjoy!
Mary bray says
Hi I got a blackcurrant bush in my garden and it’s full of fruit ready to pick so this weekend I’m going to try make the jam following your recipe .
I have made jam before and it’s mostly turned out lovely so fingers crossed for this time
I will let you know how it went after I,ve made it Jacqueline .
Jacqueline Bellefontaine says
Look forward to hearing what you think. Blackcurrant is one of my favourite jams its so full of flavour.
kathi dunphy says
Judging by the thickened black currant goo lining my jam boiling pot, this double batch is going to set all right. I am in New Brunswick, Canada, a transplanted Brit, and my black currants are so prolific (despite a prolonged drought) that I cant pick them all. Neighbors are helping themselves to make wine with them. I was surprised to find that red currants taste nothing like their black cousins, but they make a pleasant yet humdrum jam compared to the black ones.
Jacqueline Bellefontaine says
I have had a very prolific crop of blackcurrants this year too harvesting over 5kg of them. Not bad from just 3 bushes. I didn't even manage to pick them all. I, of course, made this jam it's my favourite flavour as well as making blackcurrant curd among other things, which I have published over on my other blog Only Crumbs Remain. Not tried making wine though I should have thought of that. And yes sound like your jam will set just right I have found its a nice easy one to get a set. Mt redcurrants were a fail this year but I have made raspberry and redcurrant jam that tastes good. Enjoy your crop. Jacqui
Carole ryan says
What great jam to make easy to do and a great flavour my favourite jam
Jacqueline Bellefontaine says
It's my favourite jam too. I love how the sharpness of the blackcurrants cuts through the sweetness of the jam.
Sue Smith says
I had to boil this for 15 minutes before it looked like it was setting. It was still quite runny so I was not hopeful but after putting it in jars I put them in the fridge and it has set beautifully.
Jacqueline Bellefontaine says
Enjoy! Hope you like it as much as i do when you taste it, It's my favourite jam and will be making it again soon as my currants ripen.
Mary rutter says
found it a lovely easy recipe to follow and made 6 jars of lovely jam ,thank you ,Mary rutter
Jacqueline Bellefontaine says
Fabulous - so glad you found it easy to make.
Jennifer says
Would not set. Such a waste of expensive fruit
Jacqueline A Bellefontaine says
IM so sorry you had problems getting a set. If you followed the recipe you should have got a set without any problem as blackcurrants have quite a high pectin content. I have been making this recipe for years without an issue.
However all is not lost if you get a jam does not set.You can use it in baking try for jam tarts or to sweeten other fruit such as apple or pears in a pire or crumble. It also makes a great sauce for ice cream. Stirred into whipped cream and frozen it also makes a delicious no churn ice cream.
Brian says
you can re boil the jam and it will set if at the correct temperature i think blackcurrant jam is the easiest to make
Jacqueline Bellefontaine says
Yes Brian you can re boil jam if it hasnt set. You can also test for set by temperature for jam that should be 105C but I actually find the wrinkle test the most reliable. Blackcurrants are high in pectin so does set well and I agree it is one of the easiest to make for this reason.
Keith Rydings says
Here goes...First try with blackcurrents...!
Jacqueline A Bellefontaine says
Oh would love to know how you get on. Sadly i didnt get enough blackcurrants off my bushes to make jam this year
jenny paulin says
I have always fancied trying my hand at making jam, but as yet it still eludes me! your jam looks ....well like high quality jam and such a lovely colour too. You make it sound easy to make too which is appealing. I would love to eat that piece of bread covered in your jam! x
Jacqueline Bellefontaine says
Thanks Jenny. I think Homemade jam tastes like high quality bought jam only better. Some jams are a little difficult to get a set (i'll be honest I have had to re-boil strawberry jam more than once) but this one is pretty easy so a good one for a beginner. j x
Angela / Only Crumbs Remain says
How I'd love an allotment Jacqui, I can just imagine how satisfying it is to frow your own produce and then make wonderful things with it once it's harvested! Such a treat to to have homemade jam - and it's so easy to do too 🙂
Angela x
Jacqueline Bellefontaine says
I am very lucky, mine is only about 3x4 m so much smaller than a regular plot, but more than enough for me but it is surrsing how much you can produce from a small space as this years harvest is testament to.
Kate, Meals and Makes. says
I don't have a very sweet tooth so I love slightly sharp fruit like blackcurrants. Blackcurrant jam is one of my favourites. I must try this recipe, I have only made blackberry jam. I overdid the boiling so it ended up being much too solid and very pip heavy (so not one of my finest dishes!!).
Jacqueline Bellefontaine says
I think blackcurrant is much nicer than blackberry but I shall probably make some blackberry jam this year as I have a lot of those coming along too.
Lathiya says
Always love homemade jams..this is absolute delish
Jacqueline Bellefontaine says
Thank you
Eb Gargano | Easy Peasy Foodie says
Oh I love blackcurrant jam, but haven't had it in yonks! I love how simple this recipe is too!! Thanks for linking up to #CookBlogShare 🙂 Eb x
Jacqueline Bellefontaine says
Thanks Eb, I think it is one of the easiest to make, no trouble getting a set
Monika Dabrowski says
Blackcurrant jam is my favourite jam, too! I don't grow my own fruit so I forget that jam can be made at home and never really make it. I'll have to find blackcurrants and make this jam:)
Jacqueline Bellefontaine says
Thank you Monika. I love making my own jam it tastes great and is often cheaper if you find a bargain sauce of fruit like pick your own or strawberries after wimbledon fortnight!
Jhuls @ The Not So Creative Cook says
I love the sound of this one -perfect for my morning sandwich! Thanks for sharing, Jacqui!
Jacqueline Bellefontaine says
Oh yes a lovely jam for sandwiches
Michelle Rolfe says
I moved into an old house 2 years ago and last year discovered in the overgrown courtyard was loads of black currant bushes! I love making Jan and often mix some apple into mine. So satisfying making your own!
Jacqueline Bellefontaine says
What a lovely discovery! Yes jam making is very satisfying.