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Blackcurrant Jam

Published: Updated:

2 Reviews

Total Time
1h 20m
Prep Time
Bake Time
Makes 10
Makes 10

About the bake

The UK is famed for it's preserves and this Blackcurrant Jam is one of the nations favourites. Our recipe uses a specialist preserving pan to cook down the blackcurrants and preserving sugared to sweeten the jam. If you have a large quantity of blackcurrants this jam recipe is the best way to use them up. There are only so many blackcurrant pies you can make in one summer!

3 ingredients5 steps
  • Egg-Free Recipes
  • Dairy Free Recipes
  • Gluten Free
  • Nut Free
  • Vegetarian
  • Vegan Recipes


  1. Step 1

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

    Ingredients for this step

    • Blackcurrants (2kg)
  2. 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

    • Water (cold) (100ml)
  3. 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

    • Silver Spoon Preserving Sugar (3kg)
  4. 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. 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.


  • For The Jam

    • 2kgBlackcurrants 
    • 3kgSilver Spoon Preserving Sugar 
    • 100mlWater (cold) 


  • Fork
  • Large preserving pan
  • Sterilised jars and lids

Nutritional information per 20g serving

  • Energy 66cal
  • Fat 0g
  • of which Saturates 0g
  • Carbohydrates 16g
  • of which Sugars 16g
  • Protein 0g
  • Salt 0g

2 Baker Ratings

Too much water!

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I used this recipe last night, but do think the amount of water recomended 1 and a half litres is too much, it seemed to take for ages to simmer down and still remained perhaps too liquid overnight result was unset jam.
Maybe use advice from other recipes and just cover fruit with water in the pan when boiling up jam.

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