How to make Blackcurrant Jam
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 jam is so delicious and nothing you buy can every match it.
- 450 g (1 lb) blackcurrants
- 450 ml (3/4 pint) water
- 550 g (1 1/4 lb) sugar
- Remove the stalks, then wash the fruit.
- Simmer gently with the water until the skins are really soft.
- Add the sugar
- Stir until dissoved
- Boil rapidly 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 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.
If you would like to make other kinds of jam and jelly here are a few ideas 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
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 swirl it into yogurt too or make your own fruit corners.