Homemade Black Currant Jam (Print)

A simple three-ingredient preserve showcasing ripe blackcurrants' natural tanginess, ideal for breakfast spreads and baking.

# What You Need:

→ Fruit

01 - 2.2 pounds fresh blackcurrants, cleaned and stems removed

→ Sweetener

02 - 2 pounds granulated sugar

→ Acid

03 - 2 tablespoons fresh lemon juice

# Directions:

01 - Place a small plate in the freezer for testing jam set point.
02 - In a large heavy-bottomed saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release their juices.
03 - Add sugar to the saucepan and stir to combine. Let the mixture sit for 10 minutes to draw out additional juices from the fruit.
04 - Place the saucepan over medium heat. Stir until sugar dissolves completely.
05 - Increase heat to high and bring the mixture to a rapid boil. Stir frequently to prevent sticking to the bottom of the saucepan.
06 - Boil hard for 10 to 15 minutes, skimming off any foam that rises to the surface. To test setting point, place a drop of jam on the chilled plate. Wait 1 minute, then push gently with your finger—if it wrinkles, the jam has reached the correct consistency.
07 - Remove from heat and let sit for 5 minutes, stirring occasionally to disperse fruit evenly throughout the jam.
08 - Ladle hot jam into sterilized jars, leaving 0.2 inch headspace. Seal immediately with lids.
09 - Let cool at room temperature, then label and store in a cool, dark place.

# Helpful Hints:

01 -
  • Intense Flavor: Blackcurrants have a bold, complex profile that makes for a more interesting jam than standard berry varieties.
  • Naturally High Pectin: These berries set beautifully on their own, ensuring a thick, glistening texture without artificial thickeners.
  • Customizable: Once you master the base, it is easy to add subtle infusions like vanilla or spirits.
02 -
  • Test the Set: Always use the chilled plate test to ensure your jam has reached the correct consistency before bottling.
  • Temperature Control: Ensure the sugar is completely dissolved before bringing the mixture to a rapid boil to prevent a grainy texture.
  • Storage: Once opened, keep the jar refrigerated and consume within 4 weeks for the best flavor.
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