Homemade Black Currant Jam (Print)

Tangy-sweet preserve made with ripe blackcurrants, sugar, and fresh lemon juice—perfect for spreading on toast or swirling into yogurt.

# Components:

→ Fruit

01 - 2.2 pounds fresh blackcurrants, cleaned and stems removed

→ Sweetener

02 - 2 pounds granulated sugar

→ Acid

03 - 2 tablespoons fresh lemon juice

# Directions:

01 - Place a small plate in the freezer to use later for testing jam setting point.
02 - In a large heavy-bottomed saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release their natural juices.
03 - Add sugar and stir to combine. Let the mixture sit for 10 minutes to draw out additional fruit juices.
04 - Place the saucepan over medium heat. Stir continuously until the sugar dissolves completely.
05 - Increase heat to high and bring the mixture to a rapid boil. Stir frequently throughout to prevent sticking and scorching.
06 - Boil vigorously for 10 to 15 minutes, skimming off any foam that rises to the surface. 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 and holds its shape, the jam has reached the correct consistency.
07 - Remove from heat. Let sit for 5 minutes, stirring occasionally to disperse the fruit evenly throughout the jam.
08 - Using a ladle, transfer the hot jam into sterilized jars, leaving 0.5 centimeters of headspace. Seal jars immediately with lids.
09 - Allow jars to cool at room temperature. Once cooled, label with the date and store in a cool, dark place.

# Chef Secrets:

01 -
  • Simple Ingredients: Only three main components are needed to create a rich, complex flavor.
  • Naturally High in Pectin: Blackcurrants set beautifully on their own, ensuring a thick and glossy texture.
  • Vibrant and Tangy: The bold acidity of the fruit is perfectly balanced by the sugar for a refreshing preserve.
02 -
  • Test for Readiness: Always use the chilled plate test to check the set, as overboiling can make the jam too stiff.
  • Skim the Foam: Use a wooden spoon to skim off any foam that rises to the surface for a clearer, more professional look.
  • Storage: Once opened, remember to refrigerate the jam and consume it within 4 weeks for the best quality and flavor.
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