Save Brighten up your breakfast table with this Homemade Black Currant Jam, a vibrant, tangy-sweet preserve. This classic British recipe uses fresh blackcurrants and just a few simple ingredients to create a deep, rich spread that captures the essence of the fruit perfectly. It is an easy yet rewarding project for any home cook looking to stock their pantry with high-quality preserves.
Save The process involves gently crushing the berries to release their natural juices and boiling them to the ideal setting point. In less than an hour, you can transform a kilogram of fruit into approximately four cups of delicious, homemade jam that is far superior to store-bought varieties.
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 large heavy-bottomed saucepan to ensure even heat distribution and prevent sticking. It is important to skim off any foam that rises to the surface during the boil to achieve a clear preserve. Always perform the wrinkle test on a chilled plate to ensure your jam has reached the correct setting point before jarring.
Varianten und Anpassungen
If you prefer a smoother texture, you can pass the cooked blackcurrants through a sieve before adding the sugar to remove the skins and seeds. To add an extra layer of flavor, consider including a vanilla pod during the boiling stage or stirring in a small splash of cassis liqueur just before you finish.
Serviervorschläge
This jam is traditionally served on warm, buttered toast or fresh scones for a classic breakfast. It also makes a wonderful addition to creamy Greek yogurt or a topping for fresh berries. For a sweet treat, try using it as a filling for sponge cakes or tarts.
Save Once your jars have cooled and been labeled, store them in a cool, dark place. This Homemade Black Currant Jam will keep the bright, intense flavor of summer available in your pantry all year long.
Recipe FAQ
- → How do I know when the jam is ready?
Test the setting point by placing a small plate in the freezer before you start. When you think the jam might be done, place a drop on the chilled plate and wait one minute. Push it gently with your finger—if the surface wrinkles, your preserve has reached the proper consistency and is ready to jar.
- → Can I use frozen blackcurrants?
Yes, frozen berries work perfectly fine. Thaw them completely before starting and drain off any excess liquid that accumulates during thawing. You may need to cook the mixture slightly longer to reach the proper set since frozen fruit contains more water.
- → How long does this preserve last?
Properly sealed and stored in a cool, dark place, your jars will keep for up to 12 months. Once opened, refrigerate and use within four weeks for best quality and flavor. Always check for signs of spoilage before consuming.
- → Why add lemon juice?
Lemon juice serves two purposes: it provides natural acidity which helps the preserve set properly, and it balances the intense sweetness of the sugar while enhancing the natural tartness of the blackcurrants. The result is a more complex, well-rounded flavor.
- → Can I reduce the amount of sugar?
Sugar acts as both a sweetener and a preservative, so reducing it significantly may affect the shelf life and setting ability. For lower-sugar options, look for specialized pectin or use a commercial low-sugar method designed for safe preservation.