Save to Pinterest Experience the bold, tangy-sweet flavor of a true British classic with this Homemade Black Currant Jam. Characterized by its stunning deep purple hue and intense aroma, this preserve captures the essence of fresh blackcurrants in every spoonful. Whether you have harvested them yourself or found a fresh batch at the market, turning these tart berries into a glossy, thick jam is a simple and rewarding way to preserve the season's best fruit.
Save to Pinterest Making your own jam allows you to control the texture and flavor, ensuring a product far superior to most store-bought options. This recipe is designed for ease, taking you from prep to jar in just 40 minutes. The high natural pectin content of blackcurrants ensures a reliable set, making this an ideal project for both novice and experienced jam makers.
Ingredients
- Fruit: 1 kg fresh blackcurrants (cleaned and stems removed)
- Sweetener: 900 g granulated sugar
- Acid: 2 tbsp fresh lemon juice
Instructions
- Step 1
- Place a small plate in the freezer (for testing jam set).
- Step 2
- In a large saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release juices.
- Step 3
- Add sugar; stir to combine. Let sit for 10 minutes to draw out juices.
- Step 4
- Place the saucepan over medium heat. Stir until sugar dissolves completely.
- Step 5
- Increase heat to high; bring the mixture to a rapid boil. Stir frequently to prevent sticking.
- Step 6
- Boil hard for 10–15 minutes, skimming off any foam. To test setting point, place a drop of jam on the chilled plate. Wait 1 minute, then push gently with your finger—if it wrinkles, the jam is ready.
- Step 7
- Remove from heat. Let sit for 5 minutes, stirring occasionally to disperse fruit evenly.
- Step 8
- Ladle hot jam into sterilized jars, leaving 0.5 cm headspace. Seal immediately.
- Step 9
- Let cool at room temperature, then label and store in a cool, dark place.
Zusatztipps für die Zubereitung
For the best results, use a heavy-bottomed saucepan to ensure even heat distribution and prevent the sugar from catching. Breaking the skins with a potato masher is a crucial step to release the juices and pectin. Always ensure your jars and lids are thoroughly sterilized before filling to keep your preserve fresh and safe during storage.
Varianten und Anpassungen
If you prefer a smoother, seedless preserve, you can pass the cooked blackcurrants through a fine-mesh sieve before adding the sugar. For a more complex flavor profile, try adding a split vanilla pod during the boiling process or stirring in a small splash of cassis liqueur just before you ladle the jam into jars.
Serviervorschläge
This vibrant jam is perfect for spreading on warm buttermilk biscuits, scones, or crusty sourdough toast. It also works beautifully as a topping for Greek yogurt and oatmeal, or even as a fruity swirl for vanilla bean ice cream. For a traditional British treat, use it as a filling for a classic Victoria sponge cake.
Save to Pinterest Your Homemade Black Currant Jam will keep well in a cool, dark place. Once you have opened a jar, be sure to store it in the refrigerator and consume it within 4 weeks. This preserve makes an excellent handmade gift or a bright addition to your own breakfast table. Enjoy the bold, tangy results of your kitchen craft!
Recipe FAQs
- → How do I know when the jam has reached setting point?
Place a small plate in the freezer before starting. When you think the jam is ready after 10-15 minutes of boiling, drop a small amount onto the chilled plate. Wait one minute, then gently push with your finger—if the surface wrinkles, the preserve has reached setting point and is ready to jar.
- → Can I use frozen blackcurrants instead of fresh?
Yes, frozen blackcurrants work beautifully. Thaw them completely before using and drain any excess liquid. You may need to cook for an additional 2-3 minutes to account for the extra moisture from freezing.
- → How long will this preserve keep?
Properly sealed and stored in a cool, dark place, unopened jars will keep for up to 12 months. Once opened, refrigerate and consume within four weeks for best quality and flavor.
- → Why do I need to let the jam sit for 5 minutes before jarring?
This resting period allows the fruit to distribute evenly throughout the mixture. If you jar immediately, the fruit often rises to the top, resulting in an uneven preserve with berries floating at the surface.
- → What's the purpose of lemon juice in this preserve?
Lemon juice serves two purposes: it adds brightness to balance the intense sweetness, and its natural acidity helps activate the pectin in blackcurrants, ensuring your preserve sets properly without needing additional gelling agents.
- → Can I reduce the amount of sugar?
Sugar acts as both a sweetener and a preserving agent. Reducing sugar below the recommended ratio may affect the set and shelf life. If you prefer less sweetness, try using this preserve more sparingly rather than altering the sugar content.