Farmersgirl Kitchen

How to make Blackcurrant Jam

How to make blackcurrant jam, one of the easiest jams to set.

Jams | July 24, 2016 | By

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!

Blackcurrants are high in pectin so it is a good jam to try if you are a beginner. The pectin is what makes the jam set, fruit like strawberries can be tricky to set, but blackcurrants are perfect for jam making, so if you have never made jam before please do give it a go.  

Homemade Blackcurrant Jam it’s easy to make and so delicious, nothing you buy can every match it. 

Blackcurrant Jam
Yields 1
Blackcurrant Jam has a deep fruity flavour, it's easy to make and a real taste of summer.
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Ingredients
  1. 450 g (1 lb) blackcurrants
  2. 450 ml (3/4 pint) water
  3. 550 g (1 1/4 lb) sugar
Instructions
  1. Remove the stalks, then wash the fruit.
  2. Simmer gently with the water until the skins are really soft.
  3. Add the sugar
  4. Stir until dissoved
  5. Boil rapidly until setting point is reached.
  6. I suggest you boil for 15 minutes then test for set, if not set test again after 5 minutes.
Notes
  1. 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 fridge for 5 minutes, if it wrinkles when you push it with your finger then it's ready. 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.
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/
 For more information on jam making techniques, check out the Jam Mistress herself: Vivien Lloyd for tips on Mastering Preserves.

How to make Blackcurrant Jam

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If you would like to make other kinds of jam and jelly here are a few ideas from Top UK bloggers to expand your repertoire: 

Rhubarb and Ginger Jam – Farmersgirl Kitchen 

White Currant Jelly-Jam – Farmersgirl Kitchen 

Gooseberry Jam – Baking Queen 74

Easy Redcurrant and Port Jelly– Kavey Eats

Peach and Ice Wine Jam – Kavey Eats

Fig and Strawberry Jam – The Veg Space

Morello Cherry and Raspberry Jam – The Veg Space

Apricot and Vanilla Jam – Tin & Thyme

Easy Blackberry and Apple Jam– Fab Food 4 All

Quick One Punnet Strawberry Jam – Fab Food 4 All

Inheritance Recipes

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.  

Make your own blackcurrant jam, served here with summer fruit salad

 

Blackcurrant Jam is perfect in desserts, I used it to top some fat-free Greek yogurt, nectarines, and strawberries.  You can swirl it into yogurt too or make your own fruit corners.

 

Comments

    • Leave a Reply

      Janice Pattie
      July 25, 2016

      Thanks Camilla. I know you are a prize winning jam-maker, so I graciously accept your compliment 😉

  1. Leave a Reply

    Lucy
    July 25, 2016

    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
    Lucy recently posted…Easy Blackcurrant CurdMy Profile

    • Leave a Reply

      Janice Pattie
      July 25, 2016

      Thanks Lucy, I love your blackcurrant curd recipe too. It’s great to share our recipes, especially for seasonal fruit.

    • Leave a Reply

      Janice Pattie
      July 25, 2016

      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.

    • Leave a Reply

      Janice Pattie
      July 26, 2016

      Definitely this year, before you get too busy 😉

  2. Leave a Reply

    Lisa
    July 25, 2016

    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!!

    • Leave a Reply

      Janice Pattie
      July 26, 2016

      I hope you do try, Lisa. It’s not difficult and homemade jam is so good.

  3. Leave a Reply

    Kate | The Veg Space
    July 26, 2016

    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!
    Kate | The Veg Space recently posted…33 Vegan Sunday Lunch Recipes you need to know about…..My Profile

    • Leave a Reply

      Janice Pattie
      July 26, 2016

      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.

    • Leave a Reply

      Janice Pattie
      July 26, 2016

      I totally agree Margot, homemade is the only way to go!

    • Leave a Reply

      Janice Pattie
      July 27, 2016

      Been there done that! Fortunately, blackcurrants don’t need much boiling.

    • Leave a Reply

      Janice Pattie
      July 29, 2016

      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.

  4. Leave a Reply

    Solange
    August 12, 2016

    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

    • Leave a Reply

      Janice Pattie
      August 12, 2016

      I’m all for less fuss, Solange. Thanks for your mind comment.

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