Blackcurrants are an often overlooked fruit which is now gradually gaining in popularity. They have a dark, sweet and tart flavour that is irresistible, and blackcurrant jam is a great way to enjoy their unique flavour. It’s surprisingly easy to make at home, and will surely make you a fan of this lesser-known preserve.
Blackcurrant jam is a delicious and versatile spread that you can be enjoy in a variety of different ways. While it is commonly used on toast, or as a filling for cakes and pastries, you can also use this jam in savoury dishes e.g. when making roasted meats or grilled vegetables.
In addition to its wonderful flavour, it has several potential health benefits that make it special. blackcurrants are an excellent source of Vitamin C, making blackcurrant jam a great way to boost your immune system. Blackcurrant jam is rich in antioxidants, which can help to protect your cells from damage. They are also thought to have anti-inflammatory properties. If you’ve never tried blackcurrant jam before, I encourage you to give it a try.
Making Blackcurrant Jam
Making homemade blackcurrant jam is a simple process that anyone can learn. You start by gathering the necessary ingredients, which include blackcurrants, sugar, and lemon juice. Next, you wash and destem the blackcurrants. Once prepared, place them in a saucepan with the sugar and lemon juice.
Slowly bring the mixture to a boil and stir occasionally to prevent burning. You remove the mixture after about 15-20 minutes and check for the set jam. When the set point is reached, the jam will be ready to pour into jars and seal. With just a few steps, you can have delicious blackcurrant jam to enjoy any time of year.
Tips for Making Blackcurrant Jam
Making blackcurrant jam is a delicious way to preserve the summer bounty of blackcurrants.
Choose ripe blackcurrants for your jam.
The fruit should be plump and firm, with a deep purple colour. Avoid blackcurrants that are soft or beginning to shrivel as this could compromise the taste and shelf-life of the jam.
Don’t over-cook the blackcurrants.
Cook them just long enough to release their juices and soften them slightly. Overcooking will make the jam too dark and thick.
The addition of a little acidity
This will balance the sweetness of the blackcurrants. Lemon juice or citric acid are both good options. This will also help to preserve the colour of the jam.
You may consider adding the zest of the lemon. I have also added the 2 ‘shells’ of the lemon after juicing to the jam mix.
NOTE: the presence of the lemon skins will contribute more pectin to the blackcurrant mixture which is already high in pectin. You need to be aware that this may mean that the cooking time to reach the set point will be reduced. These lemon halves may also add a subtle bitter note to the overall flavour which, depending on your taste, can be quite pleasant, interacting with the sweet, tart foundation flavours. Remove the halves before ladling the jam into jars.
Additonal pectin rarely needed.
Blackcurrants are naturally rich in pectin, so you do not usually need and additional pectin or other thickener.
Jam texture
If you prefer a smooth jam, blend the weighed amount of blackcurrants ahead of cooking.
Fruit-full addition
You can also set aside a small number of fresh blackcurrants to stir through the mixture towards the end of the cooking process to have the pleasure of a few pieces of whole fruit in the jam.
With these tips in mind, you can easily make a blackcurrant jam that is perfect for enjoying all year round.
Flavour-enhancing Options
Blackcurrant jam is delicious on its own, but you can also customize it with different flavour variations.
- Reduce the lemon juice and add some orange juice +/-orange zest for a bright zingy complementary taste that is just a bit different to the traditional.
- Ginger – If you’re looking for something a little more exotic, why not try blackcurrant and ginger jam? The ginger gives the jam a spicy warm note that pairs perfectly with the blackcurrants.
- Vanilla extract is always a winner with sweet preserves; just makes it a bit more luxurious.
- Cinnamon adds a deeper earthy flavour note.
Ways to Use and Enjoy Blackcurrant Jam
- Spread on toast or scones.
- Use it to finish off cakes and cookies; or stir through a muffin batter before baking.
- Add to yoghurt or ice cream.
- In smoothies or milkshakes.
- As a glaze for meats or poultry – it is especially good with rich, gamey meats.
- In dressings for salads – a teaspoon added to a standard vinaigrette makes for something different and special.
- Mixed with whipped cream as a dessert topping.
Blackcurrant jam is a wonderfully delicious way to enjoy the sweet and tart taste of blackcurrants. It’s easy to make, and with just a few simple ingredients you can be enjoying your homemade blackcurrant jam in no time. Once you experience the deliciousness of this spread, I think you’ll be hooked!
So, if you are looking for a new and exciting jam recipe to try this season, be sure to give this one a go and start exploring the magical taste of blackcurrants today!
For more information see RESOURCES and RECIPES.
Blackcurrant Jam Recipe
Equipment
- 1 Kitchen scales
- 1 Bowl for washing the fruit
- 1 Colander
- 1 Large saucepan
- 1 Long-handled spoon for stirring
- 1 Ladle
- 1 Jam Funnel
- 1-2 1-2 plates in the freezer
- Clean, sterilised glass jars with sealable lids
- Optional: Blender
Ingredients
- 1 kg blackcurrants, washed and hulled
- 750 g sugar
- 1 lemon, juiced
Instructions
- Remove any remaining stems from the blackcurrants.
- Wash the blackcurrants and the lemon. Cut and juice the lemon.
- Put the blackcurrants into a preserving pan or a wide-based saucepan.
- Add the sugar and lemon juice and stir well to combine. You also have the option of adding the zest of the lemon.
- Bring to a boil over medium heat, stirring occasionally to prevent scorching.
- Bring to a rolling boil and cook for 5-10 minutes, stirring occasionally.
- Check the set of the jam – Wrinkle Test or Candy Thermometer reading of 105C.
- Remove from the heat and leave to stand for 5-10min.
- One final stir to redistribute the fruit, and then ladle into the sterilised jars.Seal the jars and leave to cool completely before storing in a cool. dark place.
Notes
Tips for Making Blackcurrant Jam
Making blackcurrant jam is a delicious way to preserve the summer bounty of blackcurrants.Choose ripe blackcurrants for your jam.
The fruit should be plump and firm, with a deep purple colour. Avoid blackcurrants that are soft or beginning to shrivel as this could compromise the taste and shelf-life of the jam.Don’t over-cook the blackcurrants.
Cook them just long enough to release their juices and soften them slightly. Overcooking will make the jam too dark and thick.The addition of a little acidity
This will balance the sweetness of the blackcurrants. Lemon juice or citric acid are both good options. This will also help to preserve the colour of the jam. You may consider adding the zest of the lemon. I have also added the 2 ‘shells’ of the lemon after juicing to the jam mix. NOTE: the presence of the lemon skins will contribute more pectin to the blackcurrant mixture which is already high in pectin. You need to be aware that this may mean that the cooking time to reach the set point will be reduced. These lemon halves may also add a subtle bitter note to the overall flavour which, depending on your taste, can be quite pleasant, interacting with the sweet, tart foundation flavours. Remove the halves before ladling the jam into jars.Additional pectin rarely needed.
Blackcurrants are naturally rich in pectin, so you do not usually need and additional pectin or other thickener.Jam texture
If you prefer a smooth jam, blend the weighed amount of blackcurrants ahead of cooking.Fruit-full addition
You can also set aside a small number of fresh blackcurrants to stir through the mixture towards the end of the cooking process to have the pleasure of a few pieces of whole fruit in the jam. With these tips in mind, you can easily make a blackcurrant jam that is perfect for enjoying all year round.Flavour-enhancing Options
Blackcurrant jam is delicious on its own, but you can also customize it with different flavour variations.-
- Reduce the lemon juice and add some orange juice +/-orange zest for a bright zingy complementary taste that is just a bit different to the traditional.
- Ginger – If you’re looking for something a little more exotic, why not try blackcurrant and ginger jam? The ginger gives the jam a spicy warm note that pairs perfectly with the blackcurrants.
- Vanilla extract is always a winner with sweet preserves; just makes it a bit more luxurious.
- Cinnamon adds a deeper earthy flavour note.
Ways to Use and Enjoy Blackcurrant Jam
-
- Spread on toast or scones.
-
- Use it to finish off cakes and cookies; or stir through a muffin batter before baking.
-
- Add to yoghurt or ice cream.
-
- In smoothies or milkshakes.
-
- As a glaze for meats or poultry – it is especially good with rich, gamey meats.
-
- In dressings for salads – a teaspoon added to a standard vinaigrette makes for something different and special.
-
- Mixed with whipped cream as a dessert topping.
Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.