Blackcurrant jam recipe
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- Prep time:
- Cooking time:
- Total time:
- Serves: 3-5 250ml jars
Blackcurrant jam is about as easy as it gets when it comes to homemade jam making! It's hard to beat this tangy blackcurrant jam recipe, especially when it's spread on hot buttered toast or scones!
- Gluten-free
- Vegetarian
- Vegan
Ingredients
- 700g blackcurrants, stalks removed
- 550g caster sugar or granulated sugar
- Juice of ½ a lemon
- 125ml of water
Equipment
- 3-5 250ml jars
- Jam thermometer (optional)
Method
Stage 1
The first thing you should do when following this blackcurrant jam recipe is to sterilise your jars by putting them in the oven. You should also put a saucer in the freezer to chill.
Put the blackcurrants into a large saucepan with 125ml of water. Bring to the boil and simmer for 5 minutes until the blackcurrants have broken down to a pulp.
Stage 2
Add the 550g of sugar into the saucepan and mix together with the fruit pulp.
Pour the lemon juice into this mix and then heat gently, stirring, to dissolve the sugar.
Turn up the heat, bring to the boil and cook the mixture for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don’t have a thermometer, test for setting point by putting a little of the jam onto the cold saucer. After a minute gently push your finger through the jam – if the surface wrinkles, it’s ready. If not, return to the boil for 2 mins, then repeat the test.
Stage 3
Take off the heat and leave to cool for a few minutes. Stir gently to mix the fruit, then ladle into your sterilised jars.
This blackcurrant jam should keep for over a year if stored in a cool, dry cupboard.
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