Blackcurrant Jam Recipe

blackcurrant jam

Blackcurrant jam is really easy to make and get to set as blackcurrants are full of pectin and have enough acid. Be careful to not cook the fruit too quickly or the skins will toughen.

Ingredients for Blackcurrant Jam:

  1. 4 lbs (1.8 kg) blackcurrants
  2. 2 pints (1.15  litres) water
  3. 6 lbs (2.7 kg) sugar

Method for Blackcurrant Jam:

  • Remove the stalks and wash the fruit.
  • Put into a pan with the water, bring to the boil and simmer gently until the fruit is soft.
  • Test for pectin.
  • Add the sugar and stir until it has dissolved.
  • Bring to the boil and boil rapidly for about 5 minutes until the jam sets when tested.
  • Remove the scum.
  • Pot and seal at once.

Makes about 8 lbs (3.6 kgs) of blackcurrant  jam.

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Posted in Val's Preserves, Jams, Fruit, Vegetarian Recipes, Black Currants, All Recipes
28 comments on “Blackcurrant Jam Recipe
  1. How do you test for pectin?

  2. John says:

    See the advice section mentioned above in the recipe for how to test for pectin

  3. Dianne says:

    Help have just bought a tefal jam maker but no recipe for blackcurrant jam. Can I use the gooseberry recipe

  4. Val says:

    I haven’t got a jam maker but would be dubious with black currants.They need to be cooked long and gently for 20-30 minutes before the sugar is added or they will turn out like hard buttons in the jam. Once the sugar has been added, it toughens the tissue and no amount of boiling will soften the fruit.

  5. Liz Smith says:

    Worked a treat and I shall certainly use it again – often!

  6. Janet Sanders says:

    do you have a recipe for diabetic black currant jam?

  7. Val says:

    I’m afraid I don’t. Have you tried a Google search?

  8. Lesley Smith says:

    Hi,

    Did you try blackcurrant jam in the jam maker as I have just bought one and want to try the same!

    Thanks,

    Lesley

  9. Val says:

    I’ve never tried as I haven’t got a jam maker but someone else may come along with the answer.

  10. Glenda Spence says:

    Hi
    If I boil until they are soft first can I use Jam Sugar the
    one with added pectin.
    Thanks

  11. Val says:

    It shouldn’t be necessary as blackcurrants are high in pectin – you could end up with a very solid jam!

  12. Arras says:

    hi making blackcurrant jam for the first time, what sugar should i use

  13. Val says:

    Ordinary granulated sugar.

  14. Will Duffay says:

    No need to check for pectin with Blackcurrants – they have naturally high levels.

    The advice in the completely wonderful and indispensible Marguerite Patten book on jams and chutneys is that when you’re softening the fruit do not let it boil too hard when softening the fruit (or at all, if it can be avoided). You’ll just lose flavour and colour. (Incidentally the Mrs Beeton recipe you’ll fine online is quite hopeless – after the 30 minutes of boiling it advises you’ll end up with something pretty tasteless.)

    Patten advises (off the top of my head) between 1/4 and 1/2 pint of water per lb of fruit, depending on level of ripeness. And it’s the standard 1lb sugar to 1lb fruit. (The high pectin levels mean you can add more sugar – 1lb 2oz per lb of fruit – for a slightly firmer jam.)

    I use caster sugar – slightly finer than granulated so easier to disolve. Don’t bother with jam sugar – waste of money for blackcurrant.

    Finally, wash the jars and lids in plain hot water and then put them in the over at 110C for the 5 minutes of fast boiling after the sugar has disolved and then jar the jam immediately. Then you’ll never get mould and the jam will keep for 2 years or more.

  15. Ronnie Best says:

    To avoid jam with very hard currant it is essential to simmer the currants until tender before adding the sugar.
    I have made this jam every year for at least 20 years and have found this works. Simmer the berries for an hour if needs be. You will not be disappointed with the results

  16. mazzy says:

    Add a nice knob of butter to it 🙂 maz 15g

  17. Sheila says:

    Make all my own jams as did my mother. In the winter blackcurrant jam makes a really soothing hot drink, particulaly good if you have a sore throat. Put 2 good teaspoons of jam in a mug add boiling water to top of cup. Stir with care until it partially dissolves, allow to cool slightly so you do not burn your mouth. Full of vitamin c and much cheaper than buying blackcurrant drink.

  18. Trudy says:

    @Will Duffay: Do I put the lids on straight after putting the jam into the jars

  19. elaine says:

    help my blackcurrant jam hasnt set made some last week set fine.

  20. Norman says:

    I am after a recipe for Blackcurrant and red currant (combined) jam. If you can’t mix why not?
    Any help would be appreciated

  21. Lisa says:

    Wow what a useful website! Thanks all for the great advice, off to make my black currant jam know for the first time. Thanks again

  22. Lisa says:

    Please advise … I have forgotten to test the jam first and it has not totally set, can i reboil it to make it set completely?

  23. Gwen says:

    I have seen recipes that say to remove the leftover dried up blossom before making the jam. Do any of you do this?

  24. kate says:

    @Norman: I make jam with three currants, white, red and black, following the recipe for just blackcurrant and it works fine

  25. sue says:

    Can you use Frozen Blackcurrants in this recipe.

  26. Helen says:

    Great recipe set first time. Would have made more as the family love it but the blackbirds got to the crop first. Can’t blame the website for that!

  27. Val says:

    Yes just use 10% more fruit to sugar to allow for the loss of pectin caused through freezing.

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