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Blackcurrant jam recipe

Blackcurrant jam recipe
    • 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!


  • 700g blackcurrants, stalks removed
  • 550g caster sugar or granulated sugar
  • Juice of ½ a lemon
  • 125ml of water


  • 3-5 250ml jars
  • Jam thermometer (optional)


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.

A load of blackcurrant in a metal saucepan ready to be turned into blackcurrant jam
The blackcurrants just before they start to boil in a saucepan

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.

Blackcurrant jam bubbling in a saucepan

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.

Four jars of blackcurrant jam, made from following this easy blackcurrant jam recipe
The blackcurrant jam poured into the jars

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