Jam in pot with spoon and bread

Blackcurrant jam

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(3 ratings)

Prep: 30 mins Cook: 30 mins

Easy

Makes 3 x 250ml jars

Make a pot of our stunning, seasonal blackcurrant jam and make the most of these beautiful berries. We love this sweet treat spread on freshly baked bread

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per tbsp

  • kcal33
  • fat0g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre0.5g
  • protein0.1g
  • salt0g
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Ingredients

  • 600g blackcurrants, stripped off the stalks
    Blackcurrants

    Blackcurrants

    black-cuh-rant

    The most intensely coloured and flavoured of all currants, blackcurrants are highly aromatic and…

  • about 400g white caster sugar or granulated sugar
  • juice of ½ a lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. If you don’t have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.

  2. You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan.

  3. Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don’t own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam – if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.

  4. Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.

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Comments, questions and tips

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skigirl44's picture
skigirl44
24th Jul, 2018
5.05
This recipe worked a treat. I divided the amount of blackcurrents to sugar, which was 0.80g and it tasted lovely. So easy to do. I have never made jam before. I have got one blackcurrent bush but next year I am going to buy some more bushes so I can make more of the jam and give it out to my friends and family.
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