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Blackcurrant Jam
A beautifully deep, dark jam with the powerful, distinctive flavour that only blackcurrants can give. Blackcurrants are naturally very high in pectin and acid, which means this jam sets reliably and brilliantly every time — an absolute must-make when the crop comes in.
Blackcurrant is usually ready July to August. More blackcurrant recipes, or see what to sow this month where you are.
Ingredients
- 900 g fresh blackcurrants, stripped from stalks
- 300 ml water
- 1250 granulated sugar
Method
- Sterilise 5 jam jars in the oven at 120°C for 15 minutes.
- Place the blackcurrants and water in a large preserving pan. Bring to the boil and simmer for 15–20 minutes until the skins are very tender and the fruit is completely soft.
- Add the sugar and stir over a low heat until completely dissolved.
- Bring to a rapid rolling boil and boil hard for 8–10 minutes.
- Test for a set on a cold plate. When the surface wrinkles when pushed, the jam is ready.
- Skim off any foam. Ladle into warm sterilised jars and seal immediately. Label once cooled.
Tips
- It is essential to simmer the blackcurrants in water first until the skins are fully tender — adding sugar before this stage will result in tough, chewy skins in the finished jam.
- Blackcurrants have an extraordinarily high pectin content, so this jam sets easily without added lemon juice.
Ring the changes
- Stir in 2 tbsp of cassis liqueur just before potting for an intensely flavoured adult jam.
Keeping it
Store sealed in a cool, dark place for up to 18 months. Once opened, refrigerate and use within 6 weeks.
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