Blackcurrant Jam

This recipe will give you roughly 1.4 to 1.6 litres of jam in total.

In jars, that works out to approximately:

• 4–5 medium jars (300–350 ml)
• 5–6 standard small jars (around 250 ml)
• 2–3 large jars (500–750 ml)

Ingredients

• 1 kg blackcurrants
• 1 kg granulated sugar
• 200 ml water
• Juice of 1 lemon (optional, helps set and flavour)

Method

1. Rinse the blackcurrants thoroughly, removing any stems and leaves.
2. Put the blackcurrants and water into a large pan, bring to a gentle simmer and cook for about 10–15 minutes, stirring occasionally, until the fruit softens and starts to burst.
3. Add all the sugar to the pan. Stir gently over low heat until the sugar has completely dissolved (this prevents crystallisation).
4. Turn up the heat and bring to a rolling boil for 10–15 minutes, stirring regularly. If using, add lemon juice during boiling.
5. Place a small spoonful of jam on a cold plate, let it cool for a minute, then push it with your finger:
   1. If it wrinkles, it’s ready.
   2. If not, boil for a few more minutes and test again.
6. Remove from heat and skim any foam off the top. Carefully ladle the hot jam into sterilised jars, seal immediately with lids.

Storage

• Keep in a cool, dark place.
• Once opened, store in the fridge.
• Properly sealed jars will keep for up to a year.

Tips

• Blackcurrants are naturally high in pectin, so this jam sets well without added pectin.
• For a smoother jam, you can mash the fruit more while cooking.
• Slightly undercooking gives a softer, spreadable jam—overcooking can make it too firm.