Pin Making Homemade Black Currant Jam is a delightful way to preserve the intense, tangy-sweet flavor of ripe summer berries. This vibrant preserve, made with fresh blackcurrants and a touch of lemon juice, results in a glossy, deep-purple spread that captures a perfect balance of tartness and sweetness.
Pin The process of watching the berries burst and transform into a thick, aromatic syrup is incredibly satisfying. Whether you are an experienced preserve-maker or a beginner, this British classic is a rewarding addition to any pantry, offering a taste of summer long after the season has passed.
Ingredients
- 1 kg fresh blackcurrants (cleaned and stems removed)
- 900 g granulated sugar
- 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
Using a heavy-bottomed saucepan is essential for maintaining even heat and preventing the sugar from scorching. Additionally, using a potato masher to lightly crush the berries at the start helps release their natural juices and pectin, which aids in achieving a perfect set.
Varianten und Anpassungen
For a smoother jam, you can pass the cooked blackcurrants through a sieve before adding the sugar to remove the skins and seeds. To experiment with flavor, try adding a split vanilla pod during the boiling process or a small splash of cassis liqueur just before removing the pan from the heat.
Serviervorschläge
This tangy preserve is the perfect partner for warm, buttered toast or freshly baked scones. It is also wonderful when swirled into creamy Greek yogurt, used as a filling for sponge cakes, or served alongside sharp cheeses for a sophisticated contrast.
Pin Creating your own Homemade Black Currant Jam is a simple joy that brings the best of the garden to your table. Once you have mastered the setting point, you will find yourself reaching for this deep purple preserve for every breakfast and snack.
Recipe Q&A
- → How do I know when the jam is ready?
Test the setting point by placing a drop of hot jam on a chilled plate from your freezer. Wait 1 minute, then gently push with your finger—if the surface wrinkles, your preserve has reached the correct consistency and is ready to jar.
- → Can I reduce the amount of sugar?
Sugar acts as both sweetener and preservative, helping the jam set and extending shelf life. Reducing sugar significantly may affect texture and storage time. For lower-sugar options, consider using specialist preserving sugar with added pectin or following specifically tested reduced-sugar methods.
- → How long will this jam keep?
Properly sealed and stored in a cool, dark place, unopened jars will remain at peak quality for 12 months. Once opened, refrigerate and consume within 4 weeks for best flavor and texture.
- → Why do I need to sterilize the jars?
Sterilizing eliminates bacteria and prevents mold growth, ensuring your preserve stays fresh and safe to eat. Wash jars in hot soapy water, rinse thoroughly, then place in a low oven (120°C) for 15 minutes until completely dry before filling.
- → Can I use frozen blackcurrants?
Absolutely—frozen berries work wonderfully and may even release juices more readily. Thaw completely before starting and adjust cooking time slightly if needed, as frozen fruit can contain extra water from ice crystals.
- → What's the purpose of lemon juice?
Lemon juice provides natural acidity, which helps the jam set properly by interacting with the fruit's pectin. It also balances the intense sweetness of sugar and brightens the blackcurrant's natural tangy flavor.