How to make Blackcurrant Jam

How to make blackcurrant jam, one of the easiest jams to set.

This year has been particularly good for blackcurrants in my garden. We had a warm dry spell in early summer when the flowers were pollinated and ‘set’.   Since then we have had an awful lot of rain, not great for other things, but the blackcurrants absolutely love it and are nice and big and juicy and perfect for Blackcurrant Jam!

Blackcurrants are high in pectin so it is a good jam to try if you are a beginner. The pectin is what makes the jam set, fruit like strawberries can be tricky to set, but blackcurrants are perfect for jam making, so if you have never made jam before please do give it a go.  


Homemade Blackcurrant Jam it’s easy to make and so delicious, nothing you buy can every match it.

How to make Blackcurrant Jam
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Blackcurrant Jam has a deep fruity flavour, it's easy to make and a real taste of summer.
Course: jam, preserves
Keyword: blackcurrant, jam, preserves, recipe
Servings: 2 medium jars
Author: Farmersgirl Kitchen
  • 450 g 1 lb blackcurrants
  • 450 ml 3/4 pint water
  • 550 g 1 1/4 lb sugar
  1. Remove the stalks, then wash the fruit.
  2. Simmer gently with the water until the skins are really soft.
  3. Add the sugar
  4. Stir until dissolved

  5. Boil rapidly (rolling boil) until setting point is reached.
  6. I suggest you boil for 15 minutes then test for set, if not set test again after 5 minutes.
Recipe Notes

There are many methods of testing set, I put saucers or small plates in the fridge and drop a spoonful of jam onto the plate, leave in fridge for 5 minutes, if it wrinkles when you push it with your finger then it's ready. Check out the video to see the wrinkle test. Remember to take the jam off the heat while testing. If it's not set then you can put it back on for 5 minutes.


Here is a little help with the main techniques for jam making. Check out the video to see what a ‘rolling boil’ looks like. 

Using the wrinkle test to test for set, if you see that wrinkle you know that your jam will set.

 For more information on jam making techniques, check out the Jam Mistress herself: Vivien Lloyd for tips on Mastering Preserves.

How to make Blackcurrant Jam

To make sure you don’t miss any of my recipes, sign up via the Action Box at the bottom of this post or follow Farmersgirl Kitchen on Facebook, Instagram, Twitter, Pinterest and Flipboard.

Here are two more of my popular jam recipes you might like to try: 

My favourite jam of all time: Rhubarb and Ginger Jam

How to make Easy Plum Jam – Farmersgirl Kitchen 

Homemade White Currant Jelly Jam

White Currant Jelly-Jam – Farmersgirl Kitchen 

How to make Fig & Lime Jam served with cheese and crackers

Fig & Lime Jam – Farmersgirl Kitchen 

How to make Plum Jam - simple and delcious

How to make Easy Plum Jam – Farmersgirl Kitchen 

If you would like to make other kinds of jam and jelly here are a few ideas from Top UK bloggers to expand your repertoire: 

Gooseberry Jam – Baking Queen 74

Easy Redcurrant and Port Jelly– Kavey Eats

Peach and Ice Wine Jam – Kavey Eats

Fig and Strawberry Jam – The Veg Space

Morello Cherry and Raspberry Jam – The Veg Space

Apricot and Vanilla Jam – Tin & Thyme

Easy Blackberry and Apple Jam– Fab Food 4 All

Quick One Punnet Strawberry Jam – Fab Food 4 All

Inheritance Recipes

I’m entering the Blackcurrant Jam for Inheritance Recipes, the Linky run by Coffee & Vanilla and Pebble Soup to celebrate recipes passed down through the family.  I can remember picking blackcurrants with my Granny who then made Blackcurrant Jam.  My Mum is a very accomplished jam maker and I’ve yet to taste anything to better her Raspberry Jam.  

Make your own blackcurrant jam, served here with summer fruit salad


Blackcurrant Jam is perfect in desserts, I used it to top some fat-free Greek yogurt, nectarines, and strawberries.  You can swirl it into yogurt too or make your own fruit corners.


Like this content? Sign up for free updates.

Leave a Reply


12 Comment threads
11 Thread replies
Most reacted comment
Hottest comment thread
12 Comment authors
SolangeChristina | Christina's CucinaChocletteMargotKate | The Veg Space Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

newest oldest most voted
Notify of

It’s very true, there is nothing better than homemade jam and I bet your blackcurrant one tastes amazing with those plump fruits! Thanks for linking to my jams:-)


Those blackcurrants look so good, it is lovely to grow your own fruit then use it to make jam. I must try this with my remaining blackcurrants! Thanks for linking to my jam too

Ren Behan

Ooh so jealous of your blackberries, we had a lovely blackberry bush when I was growing up which has now gone. really miss them each summer, will keep a look out at the local market.

Ren Behan

Ahhhh blackcurrants I mean!!!

Dannii @ Hungry Healthy Happy

I have still never made my own jam, but I think this has to be the year. After we go fruit picking of course!


There’s nothing as satisfying as preserving fruit it veg you’ve grown or foraged yourself, is there? Love the rich colour of this!


I have always wanted to make homemade jam, but always thought it looked complicated, knowing that blackcurrants are high in pectin and as you said a good place to start, I think I will need to try this recipe/method out!!

Kate | The Veg Space

Oh I’m totally with you on homemade jam being SO much better than anything you can buy in shops, I like quite a soft set, and love being able to make jam exactly how I want it. I’m still in mourning for a huge blackcurrant bush we had in our allotment which we had to give up last year, luckily I still have a bit of jam and crème du cassis to keep me going!


Oh, this looks soooo summery! Black currant jam is my favourite as well, but only homemade one… The store bought jams are usually too sweet and don’t have enough flavour.


Mmm, you can’t beat homemade jam, unless you boil it so much it goes hard. Who me?

Christina | Christina's Cucina

You are so lucky to have blackcurrants so available! Did you know they were outlawed in the US for many years? Terrible! I’m on a mission, though- I want to spread the word here in America to teach everyone about this wonderful fruit, no that they are no longer illegal!


Thank you very much for entering your jam in our inheritance recipes. We have a lovely collection of preserves now. However, I’d never heard of berries jam always jelly so that is excellent news as it’s less fiddly x