Homemade Black Currant Jam

There's something deeply satisfying about transforming seasonal fruit into a preserve that captures summer's essence in a jar. This traditional Black Currant Jam recipe celebrates the intense flavor of these small, jewel-like berries, prized for their deep, wine-like character and perfect balance of sweetness and tartness. Each spoonful delivers the concentrated essence of ripe blackcurrants, preserved at their peak and ready to brighten morning toast or afternoon tea throughout the year.

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Black currants have been a staple in British preserving traditions for centuries, prized for their high pectin content which creates a naturally perfect set. This recipe honors that heritage with a straightforward approach that lets the fruit's distinctive character shine. The deep purple-black color and glossy texture make this jam as beautiful as it is delicious.

Ingredients

• 1 kg fresh blackcurrants (cleaned and stems removed)
• 900 g granulated sugar
• 2 tbsp fresh lemon juice

Instructions

Prepare for testing

Place a small plate in the freezer (for testing jam set).

Prepare the fruit

In a large saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release juices.

Add sweetener

Add sugar; stir to combine. Let sit for 10 minutes to draw out juices.

Begin cooking

Place the saucepan over medium heat. Stir until sugar dissolves completely.

Boil the mixture

Increase heat to high; bring the mixture to a rapid boil. Stir frequently to prevent sticking.

Cook to setting point

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.

Rest before jarring

Remove from heat. Let sit for 5 minutes, stirring occasionally to disperse fruit evenly.

Fill jars

Ladle hot jam into sterilized jars, leaving 0.5 cm headspace. Seal immediately.

Cool and store

Let cool at room temperature, then label and store in a cool, dark place.

Zusatztipps für die Zubereitung

The wrinkle test is crucial for achieving the perfect consistency. If your jam doesn't wrinkle on the chilled plate, continue boiling for another 2-3 minutes before testing again. Don't overcook or you'll lose the fresh fruit flavor. When cleaning the blackcurrants, a small fork can help remove the tiny stems efficiently.

Varianten und Anpassungen

For a smoother texture, pass the cooked blackcurrants through a sieve before adding sugar to remove the skins and seeds. Adding a vanilla pod during cooking or a splash of cassis liqueur just before jarring adds wonderful complexity. This recipe also works well with a mix of black and red currants for a slightly less intense flavor profile.

Serviervorschläge

Black currant jam is exceptionally versatile. Spread it on warm scones or toast for breakfast, swirl it through plain yogurt, use as a filling between cake layers, or pair with strong cheeses on a charcuterie board. It also makes an excellent glaze for roast duck or venison, offering a sweet-tart contrast to rich meats.

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This black currant jam recipe captures summer in a jar—a little dollop of sunshine for grey winter mornings. The intense berry flavor mellows and deepens over time, making it even more delicious after a few weeks in storage. Whether you're an experienced preserver or trying jam-making for the first time, this foolproof recipe delivers consistently excellent results that will have you reaching for your toast and butter with anticipation.

Questions & Answers

→ How do I test if the preserve is set properly?

Place a small plate in the freezer beforehand. Drop a bit of the hot preserve on the chilled plate, wait one minute, then push gently. If it wrinkles, the set is achieved.

→ Can I make the spread smoother?

Yes, pass the cooked blackcurrants through a sieve before adding sugar to remove skins and seeds for a smoother texture.

→ Are there any flavor variations I can try?

Adding a vanilla pod or a splash of cassis liqueur can enhance the flavor for a richer taste experience.

→ What tools are recommended for preparation?

Use a large heavy-bottomed saucepan, wooden spoon, potato masher, ladle, sterilized jars and lids, and a small plate for the set test.

→ How should the finished preserve be stored?

Allow it to cool at room temperature, label, and store in a cool, dark place. Refrigerate after opening and consume within 4 weeks.