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. 
Blackcurrant Jam
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.
The allotments are surrounded by houses and have a very mild micro climate (we do not often get frosts) so everything tends to be a little early. This means that I am already making lots of lovely dishes from the berries such as my raspberry and hazelnut crumble cake and raspberry mousse.
I have made my own jam for many years, and it’s time for this years batch. Its really not very difficult and the flavour is so good. In the past whenever I have got a bargain bag of fruit out comes my large stock pot. Strangely enough I have never got around to buying a preserving pan.
Last year I had enough whitecurrants to make whitecurrant jam. It was the first year I have made jam from home grown fruit and it is very satisfying to make.
An abundance of berries
It would appear I am not alone in having a good crop of berries this year. I have received quite a few comments here and on instagram and facebook, saying how this year is proving to be a great year for soft fruits.
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 pick your own. So look out for them.
I am on my 3rd summer season with my allotment and for the first year my blackcurrant bush has produced enough fruit to make jam. It is an easy jam to make as all your need are blackcurrants water and sugar.
Blackcurrant Jam
Ingredients
- 1 kg blackcurrants (2¼lb)
- 750 ml water 1½pt (3 cups)
- 1½ kg granulated sugar (3lb/6¾ cups)
Instructions
- Wash the blackcurrants and remove them from the stems. Place into a preserving pan or very large saucepan. Add the water, bring to a simmer and cook for about 10 minutes until the blackcurrants are soft.
- Add the 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
Nutrition
I am linking this up to #CookBlogShare hosted this week at Easy Peasy Foodie
kathi dunphy
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
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
What great jam to make easy to do and a great flavour my favourite jam
Jacqueline Bellefontaine
It’s my favourite jam too. I love how the sharpness of the blackcurrants cuts through the sweetness of the jam.
Sue Smith
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
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.
Jennifer
Would not set. Such a waste of expensive fruit
Jacqueline A Bellefontaine
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
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
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
Here goes…First try with blackcurrents…!
Jacqueline A Bellefontaine
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
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
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
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
I am very lucky, mine is only about 3×4 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.
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
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
Always love homemade jams..this is absolute delish
Jacqueline Bellefontaine
Thank you
Eb Gargano | Easy Peasy Foodie
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
Thanks Eb, I think it is one of the easiest to make, no trouble getting a set
Monika Dabrowski
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
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
I love the sound of this one -perfect for my morning sandwich! Thanks for sharing, Jacqui!
Jacqueline Bellefontaine
Oh yes a lovely jam for sandwiches
Michelle Rolfe
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
What a lovely discovery! Yes jam making is very satisfying.