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.
To make sure you don’t miss any of my recipes, subscribe to my newsletter in the side-bar or follow Farmersgirl Kitchen on Facebook, Instagram, Twitter, Pinterest and Flipboard.
More Jam Recipes from Farmersgirl Kitchen
Rhubarb and Ginger Jam
White Currant Jelly-Jam
Fig & Lime Jam
How to make Easy Plum Jam
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. Or try my recipe for Baked Blackcurrant Swirl Cheesecake
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
- 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.
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.
I love the soft set jam as well . The jam I make probably doesn’t cook long enough to make the berries soft, so this year I will try this recipe and cook the berries until they are much softer. Do you take out the currant seeds or leave them in? Thanks much Ann
Hi Ann, yes cook the currants until nice and soft before you add the sugar. They won’t soften after the sugar is added. For a soft set, test the jam a little earlier, removing the pan from the heat while you check, and as soon as you see a hint of a wrinkle in your wrinkle test it is ready to put into jars.
Thanks I just made the jam today with frozen currants, cooked fruit for 15 minutes and it is thinner than my usual recipe but next time I won’t boil as long, as you suggested, as soon as wrinkle test is positive….no Covid pun intended. Thanks for your reply
It’s always tricky, but once you ‘get your eye in’ you’ll be able to get the set you want. I don’t always get it right myself 😊
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.
Tried your blackcurrant jam recipe today using fruit from my garden. Last time (and the only time) I made jam it was like toffee but this time it worked beautifully. Thank you so much:)
That’s great to hear, Carolyn. Enjoy your jam 😊
Can you use frozen blackcurrants if so how much water do you use
Hi Janet, yes you can use frozen blackcurrants. I just use the same quantity of water and haven’t had any problems. Enjoy your jam making 😊
Thank you I will try this