Blackcurrant Jam is one of the easiest jam’s you can make. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar.
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!
What are blackcurrants?
Blackcurrants are small tart berries that grow on a woody shrub. They are easy to grow in the garden and will even grow well in containers. Blackcurrants ripen in mid-summer and are ready to pick when they turn from dark red to black.
Can you freeze blackcurrants?
Blackcurrants freeze really well. You simply place them on a fray in a single layer. Open freeze and then put into a freezer-proof container. You can also buy frozen blackcurrants if you are not able to find them in the shops.
How to make Blackcurrant Jam
You need a large pan to make jam because when the sugar boils it rises in the pan. It will boil over if you don’t have a big enough pan
To make the jam, place the blackcurrants and water in the pan and cook until soft, then add the sugar and stir over low heat until the sugar has dissolved. Bring the Blackcurrant Jam to a rolling boil and boil for about 15 minutes
What does a Rolling Boil look like?
I learned about jam-making from my Mum and my grandmother. A lot of what you learn in cooking and baking is very visual. It’s much easier to understand when you can see what you are aiming for. So here is a little help with the main techniques for jam making. The video below will show you what a ”rolling boil’ looks like.
The Wrinkle Test – is the jam going to set?
Once the jam has boiled, you will need to check if it will set (firm up) once cooled. There are many different ways to test for setting point. You can use a jam thermometer, you can use the ‘flake’ test, but I have always used the wrinkle tesst.
You need to place some saucers in the fridge before you start making the jam. Then once you have boiled your jam for 15 minutes, take the pan off the heat and put a teaspoon of the jam onto one of the cold saucers.
Place the saucer in the fridge and leave for 5 minutes. Then remove the saucer and push your finger across the jam. If it wrinkles, you can skim off the froth and pot up your jam.
My jam didn’t wrinkle – what do I do?
If you haven’t got a wrinkle, put the pan back on the heat and boil for another five minutes, then test for set on another cold saucer.
For more information on jam making techniques, check out the Jam Mistress herself: Vivien Lloyd for tips on Mastering Preserves.
More Jam Recipes from Farmersgirl Kitchen
More Jam Recipes
Gooseberry Jam another delicious British summer fruit jam from Baking Queen 74
Easy Redcurrant and Port Jelly – An ideal jelly to serve with lamb or with cold meats from Kavey Eats
Peach and Ice Wine Jam – something a little different but, oh so delicious from Kavey Eats
Fig and Strawberry Jam – I’ve never thought of combining figs and strawberries but Kate at The Veg Space has created this amazing jam, well worth trying if you love figs.
Morello Cherry and Raspberry Jam – Another interesting fruit combination from The Veg Space. These gorgeous red fruits will make a lovely sweet preserve
Apricot and Vanilla Jam – Apricots are one of my favourite fruits and I love the sound of this Apricot and Vanilla Jam recipe from Tin & Thyme
Easy Blackberry and Apple Jam– I love foraging for blackberries and this easy Blackberry and Apple Jam is a winner from Fab Food 4 All
Quick One Punnet Strawberry Jam – Another awesome recipe from Fab Food 4 All who has come up with the clever idea of making jam from one punnet (pack) of strawberries.
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 use it to make jam tarts, as a topping for cheesecake, to fill a sponge cake or swirl it into yogurt to make your own fruit corners.
How to make Blackcurrant Jam
- 450 g 1 lb blackcurrants
- 450 ml 3/4 pint water
- 550 g 1 1/4 lb sugar
- Place 3 saucers into the fridge to use when testing for set.
- 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.