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Jars of blackcurrant jam with a spoon Tried & Tested

Blackcurrant jam

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1 stars based on 1 ratings

This is the perfect way to use up a glut of blackcurrants, and is an easy jam to make as blackcurrants are so high in pectin.

Key Information

  • Prep:
  • Bake:
  • 500g jars:10
  • Skill level:easy

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Ingredients

  • 2kg 4½ lb Blackcurrants
  • 3kg 6⅝ lb Preserving sugar Preserving sugar
  • 1½l ½ gal Water cold

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    String the blackcurrants by running a fork down the stem to remove the berries.

  2. Classic mode Step 2

    Place the blackcurrants in preserving pan with 1.5litres cold water, bring up to the boil, then simmer gently until the currants are tender and the mixture has reduced considerably. As the pulp becomes thick, stir it frequently to prevent burning.

    Ingredients for this step

    • 2kg 4½ lb Blackcurrants
    • 1½l ½ gal Water cold
  3. Classic mode Step 3

    Add the sugar, stir until dissolved then bring back to the boil. Boil hard for 5 minutes then test for setting point.

    Ingredients for this step

  4. Classic mode Step 4

    To test for setting point, place 2-3 saucers in the freezer. Pour 1 tsp jam on the saucer and chill in the fridge for 5 mins, the jam should be thick and wrinkle if the setting point has been reached. If thin, return to the heat. Always remove the jam from the heat while testing the set or you may over cook the jam and it will set too hard.

  5. Classic mode Step 5

    Pour the jam into approx 10 500g /lb clean sterilized jam jars, Fill right to the top then cover with waxed jam pot covers and cellophane, or sterilised lids. To sterlise jars, wash well in hot soapy water, rinse, then heat in a warm oven for 10 mins.