Blackcurrants are native to Europe and Asia and are found in all sorts of products, from jams and jellies to juices and sweets. Here is how to make blackcurrant jam to accompany your next piece of toast or sweet treat!
Did you know that blackcurrants were banned in the USA in 1911 because they were believed to produce a fungus that could damage pine trees? The ban was lifted in 2003, but due to this blackcurrant jams and jellies are seen as a very British flavour and are uncommon to find across the pond.
Blackcurrant jam recipe
Preparation time: 25 mins
Cook time: 30 mins
Servings: 96 servings or makes 3 pints.
What you will need
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A large wide heavy-based pot
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A ladle
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Mason jars with lids
Ingredients
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4 cups (500g) fresh or frozen blackcurrants, washed, stemmed and dried tips removed
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360ml water
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800g cane sugar (blackcurrants are more acidic and less sweet than other berries but you can use less sugar if preferred)
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2 tablespoons freshly squeezed lemon juice
Method
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Place the blackcurrants in a medium stockpot along with the water. Bring to a boil then simmer for about 10 minutes until the berries are softened. Add the sugar and lemon juice and simmer until the temperature registers 220 degrees.
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If you're going to use the jam within a few months, pour the jam into sterilised jars and once cool, store it in the fridge.
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For long-term storage you can use the water bath canning method: Ladle the hot jam into sterilised jars, wipe the rims of the jars and screw on the lids. Process the jars in a water bath canner (5 minutes for half-pints, 10 minutes for pints and quarts). Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rims and storing them in a dark cool place to store.
Recipe from Daring Gourmet
Notes
If stored in the fridge, this jam will keep for a few months.
Make sure to sterilise your jars. See how to sterilise your jars in our article on how to make jam here.
Below is a video tutorial for an easy blackcurrant recipe
When are blackcurrants in season?
Black, red and white currants are seasonal in late to mid-summer between July and August in the UK.
Are blackcurrants high in pectin?
Blackcurrants have enough pectin in them that you can just use sugar. The usual sugar to fruit ratio is usually half and half.
Can you use frozen blackcurrants for jam?
Frozen blackcurrants are perfect for jam. Just put them in the pan with the water the same as fresh blackcurrants.
What can you put blackcurrant jam on?
The list is endless, from bread, scones, pancakes, waffles, cheesecake, rice puddings, tarts, cakes and even vinaigrettes for salad.