How To Make Blackcurrant Jam

Blackcurrant Jam Recipe

Ingredients (Makes ~4–5 medium jars)

• 1 kg fresh blackcurrants

• 1 kg granulated sugar (or jam sugar for easier setting)

• 250 ml water

• 1 tbsp lemon juice (optional, enhances set and flavor)

Equipment

• Large heavy-based saucepan or jam pan

• Wooden spoon or heatproof spatula

• Measuring jug

• Kitchen scales

• Ladle

• Sterilized jam jars with lids

• Candy/jam thermometer (optional but helpful)

• Metal spoon (for testing set)

Preparation Time

• 10 minutes to rinse and prepare fruit

• 15 minutes to sterilize jars

Cooking Time

• 25–45 minutes, depending on water content & desired thickness

Instructions

1. Prepare the Fruit
   Rinse the blackcurrants thoroughly, removing any stems or leaves.

2. Cook the Blackcurrants
   Place blackcurrants and water into your saucepan.
   Heat gently and simmer for about 10 minutes, until the fruit softens and skins burst.

3. Add Sugar and Lemon Juice
   Stir in the sugar and lemon juice.
   Heat slowly, stirring until the sugar has completely dissolved (do not boil yet).

4. Boil to Set
   Increase heat and boil rapidly for 10–15 minutes.
   If using, monitor with a jam thermometer: setting point is 105°C (221°F).

5. Test the Set
   Place a small spoonful of jam on a cold metal spoon or chilled plate.
   Let it cool for 30 seconds and push gently.
   If it wrinkles, the jam is ready. If not, continue boiling 2–3 more minutes and re-test.

6. Jar the Jam
   Remove from heat. Skim off any foam from the surface if desired.
   Ladle the hot jam into sterilized jars, seal with lids, and allow to cool.

7. Store
   Store in a cool, dark place. Refrigerate after opening.

How to Sterilize Jars (Quick Method)

• Wash jars in hot soapy water, rinse, and place them upside down in the oven at 140°C (275°F) for 10–15 minutes.

• Boil lids in water for 10 minutes.

Serving Ideas

• Spread on toast or scones

• Stir into yogurt

• Use as a pastry filling

• Serve alongside cheese plates

Nutritional Information (Approx. per 1 Tablespoon / 20g Serving)

(Values vary slightly depending on cooking time and sugar type.)