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
Ingredients
- 450 g 1 lb blackcurrants
- 450 ml 3/4 pint water
- 550 g 1 1/4 lb sugar
Instructions
- Remove the stalks, then wash the fruit.
- Simmer gently with the water until the skins are really soft.
- Add the sugar
- Stir until dissolved
- Boil rapidly (rolling boil) until setting point is reached.
- I suggest you boil for 15 minutes then test for set, if not set test again after 5 minutes.
Notes
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.
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Here are two more of my popular jam recipes you might like to try:
How to make Easy Plum Jam – Farmersgirl Kitchen
White Currant Jelly-Jam – Farmersgirl Kitchen
Fig & Lime Jam – Farmersgirl Kitchen
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
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.
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.
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:-)
Thanks Camilla. I know you are a prize winning jam-maker, so I graciously accept your compliment 😉
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
Thanks Lucy, I love your blackcurrant curd recipe too. It’s great to share our recipes, especially for seasonal fruit.
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.
It’s funny how closely linked blackcurrants are to childhood. I guess they were such a seasonal treat that were only grown in our gardens, hope you manage to find some blackcurrants at the market.
Ahhhh blackcurrants I mean!!!
I have still never made my own jam, but I think this has to be the year. After we go fruit picking of course!
Definitely this year, before you get too busy 😉
There’s nothing as satisfying as preserving fruit it veg you’ve grown or foraged yourself, is there? Love the rich colour of this!
So true, Kavey.
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!!
I hope you do try, Lisa. It’s not difficult and homemade jam is so good.
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!
What a shame you had to give up the blackcurrant bush, Kate. Hope you manage to find some blackcurrant to build up your supply again.
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.
I totally agree Margot, homemade is the only way to go!
Mmm, you can’t beat homemade jam, unless you boil it so much it goes hard. Who me?
Been there done that! Fortunately, blackcurrants don’t need much boiling.
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!
Oh my goodness, I didn’t know that Christina. I wonder why? Was there some kind of disease that they carried? They seem so innocuous it’s hard to believe they would be illegal. Good luck with your campaign.
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
I’m all for less fuss, Solange. Thanks for your mind comment.