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Close up Blackcurrant Jam on Spoon

How to make Blackcurrant Jam

Janice Pattie
Blackcurrant Jam has a deep fruity flavour, it's easy to make and a real taste of summer.
4.36 from 48 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course jam, preserves
Cuisine British, Scottish
Servings 42 Servings
Calories 57 kcal


  • 450 g blackcurrants 1 lb
  • 450 ml water 3/4 pint
  • 550 g sugar 1 1/4 lb


  • 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.


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 the 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.
PLEASE NOTE: I have made double quantities successfully, but care needs to be taken if you plan to make three times the quantity as it is difficult to ensure set and avoid burning the bottom of the pan. 


Calories: 57kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 35mgSugar: 13gVitamin A: 25IUVitamin C: 19mgCalcium: 6mgIron: 1mg