Blackcurrant jam
This blackcurrant jam is a family favourite and is very easy to make, and eat! We love blackcurrant jam in so many things that we have become quite creative! This jam is quite delicious with duck and most game dishes, and of course in a variety of sweet dishes like blackcurrant tarts and on ice cream; the opportunities to enjoy are endless! Blackcurrants are usually in season from June through August so look out for these berries in farm shops and supermarkets around this time.
Ingredients
Makes: 8 jars blackcurrant jam
- 1.35kg blackcurrants
- 1.2L water
- juice of 1 lemon
- 2.2kg caster sugar
Method
Prep:10min ›
Cook:2hr ›
Ready in:2hr10min
- Wash the blackcurrants and remove as many of the stems as possible, as these will add bitterness to the flavour of the jam. In a preserving pan, combine the blackcurrants, water and lemon juice and simmer over a low heat for 2 hours until the fruit is soft and pulpy.
- Add the sugar and bring the mixture to the boil. Boil for 5 minutes then begin testing for the setting point by placing a drop of jam onto a cold plate. If you push it with your finger and it wrinkles, it is ready.
- Transfer to sterilised jars and cover immediately. Leave undisturbed in a cool, dark place for 24 hours.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
My neighbour has a blackcurrant bush, she is away on holiday, she said help yourself, thought what can i do with these, at first thought what alot of water and sugar, and i added the sugar before i should have, but let it simmer away without a lid for maybe 2 hours 15 minutes, put it in my sterile jars, only yielded 6 jars, but they were larger than normal jam jars, fantastic, not over sweet, like some, i am so proud of myself, first time ever making it, roll in next year, so i can make it again, thank you for this great recipe! - 04 Aug 2015
I guess with the jelly, yiu could use cheese cloth - 25 Aug 2017
Spot on - 28 Jul 2016