Easy blackcurrant jam

    Fresh blackcurrants and sugar, that's it! The amount of pectin that occurs naturally in blackcurrants helps it set up nicely. You could simply spread this blackcurrant jam on your toast, but it's also great for sponge cakes, pavlovas or crumbles.


    17 people made this

    Ingredients
    Makes: 4 300ml jars

    • 1kg fresh blackcurrants
    • 650g, or as needed

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Rinse blackcurrants in cold water; drain and divide into two equal parts.
    2. Place half the backcurrants in a heavy-bottom pan, mash with a potato masher and cook on medium heat until the blackcurrants release most of their juice. Add sugar to taste.
    3. Keep stirring, until all of the sugar has dissolved. Add remaining blackcurrants and cook on low heat for 20 more minutes. Remove any foam that forms on the surface.
    4. Transfer hot jam into four 300ml sterilised jars, close lid tightly and pasteurise 10-15 minutes.

    Suggestion:

    Try adding a spoonful of this blackcurrant jam to black tea to boost your immune system with a powerful dose of vitamin C.

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