Blackcurrant jam is one of the easiest jams to make because it is rich in natural pectin and sets very easily.
Blackcurrants grow well in our moist, temperate climate, producing a rich crop of fruits in summer.
To make a soft jam the fruit needs to be cooked well before the sugar is added.
Ingredients for Blackcurrant Jam
- 1 1/2 lb (680g) blackcurrants (stalks removed)
- 14oz (400g) sugar
- Juice of 1/2 lemon
How to Make Blackcurrant Jam
- Wash the blackcurrants and remove any unripe, overripe or brown fruit.
- Prepare sterile jars.
- Put the blackcurrants into a large preserving pan with about 1/4 pint (140ml) of water. Bring to the boil and simmer for about 15 minutes until the fruit is soft and pulpy.
- To make a smooth jelly, remove the skins and pips by pushing the fruit through a sieve. To make a standard jam, leave the pulp as it is. Weigh the fruit pulp and weight out about 14oz (400g) of sugar to every 1lb (450g) of pulp.
- Put the pulp back into the pan and add the lemon juice and sugar. Bring to a gentle heat and stir until all the sugar is dissolved.
- Turn up the heat and boil hard for about 10 minutes.
- Test for a set. Once the setting point is reached remove the pan from the heat and leave to one side for 2-3 minutes. Skim of any scum from the surface and ladle into warm sterilised jars. Seal immediately.
Serve on warm buttered toast or scones or use as a jam layer in sponge cake.
Other recipes to try: Rhubarb Jam | Victoria Sponge | Recipe Index