Blackcurrant Jam

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

  1. Wash the blackcurrants and remove any unripe, overripe or brown fruit.
  2. Prepare sterile jars.
  3. 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.
  4. 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.
  5. 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.
  6. Turn up the heat and boil hard for about 10 minutes.
  7. 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.

Serving Suggestions

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

Recipe by Lily - Lincolnshire

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