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Blackcurrant Jam

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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.  jar of blackcurrant jam with blackcurrants on the work surface

Blackcurrant Jam

If you follow me on social media or 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.

blackcurrant jam spread on bread with jar in background

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.

jar of blackcurrant jam with blackcurrants on the work surface
Print Recipe
3.82 from 11 votes

Blackcurrant Jam

An easy to make jam with a delicious tangy flavour.
Makes enough for about 4  x 450g(1lb) jars
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Jams and preserves
Cuisine: British
Servings: 72 x 25g (1oz)
Calories: 90kcal

Ingredients

metric - US cups
  • 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

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.
Nutrition information is calculated based on this jam making 4 x 450g (1lb) jars and each serving being 25g (1oz)
 
 

Nutrition

Serving: 25g | Calories: 90kcal | Carbohydrates: 23g | Sugar: 20g | Vitamin C: 28.2% | Calcium: 0.1% | Iron: 0.1%
Tried This Recipe?I would love to know how you got on – Tag me on Instagram or Twitter @RecipeCrumbs or leave me a comment and rate the recipe below

 

I am linking this up to #CookBlogShare hosted this week at Easy Peasy Foodie

 

 Click on the Images for More Jam Recipes Made Easy

jar of peach and Pomegranate jam by recipes made easy
Two jars of raspberry and redcurrant jam one open with a spoon in
Strawberry jam made easy
white currant jam made easy

 

 

About Jacqueline Bellefontaine

Jacqueline has been a cookery writer and food stylist for over 25 years and is a member of the Guild of Food Writers. She is the author of 18 cookbooks and now writes two blogs where she shares the recipes she cooks at home for family and friends, or just for fun. Jacqueline started her food writing career on a weekly magazine and as a result likes to champion good basic home cooking. The daughter of a master baker she is passionate about home baking and is happiest in the kitchen knocking up a batch of buns or baking a loaf of bread. Jacqueline has two grown sons and lives with her husband in Central London.

Reader Interactions

Comments

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  1. Jennifer

    at


    Would not set. Such a waste of expensive fruit

    Reply

    • Jacqueline A Bellefontaine

      at

      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.

      Reply

  2. Keith Rydings

    at

    Here goes…First try with blackcurrents…!

    Reply

  3. jenny paulin

    at


    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

    Reply

    • Jacqueline Bellefontaine

      at

      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

      Reply

  4. Angela / Only Crumbs Remain

    at

    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

    Reply

    • Jacqueline Bellefontaine

      at

      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.

      Reply

  5. Kate, Meals and Makes.

    at

    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!!).

    Reply

    • Jacqueline Bellefontaine

      at

      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.

      Reply

  8. Monika Dabrowski

    at


    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:)

    Reply

    • Jacqueline Bellefontaine

      at

      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!

      Reply

  10. Michelle Rolfe

    at


    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!

    Reply