Blackcurrant Jam | Homemade Blackcurrant Jam | How to Make Blackcurrant Jam | Best Ever Blackcurrant Jam Recipe | Best Recipe of Blackcurrant Jam | Easy Recipe of Blackcurrant Jam | Blackcurrant Jam Recipe Easy | Homemade Blackcurrant Jam (No Added Pectin): Blackcurrants are both sweet and slightly tart, and are packed with nutrients—especially Vitamin C. For jam makers it should last for up to a year if kept in a cool dark place.
A truly delicious and deeply flavored jam—sweet yet tart, and bursting with fruity goodness. Blackcurrants are naturally very high in pectin, making them one of the easiest fruits to turn into jam—there is absolutely no need to add any extra pectin.
Ingredients
2 lbs. (approx. 6 cups) fresh or frozen blackcurrants
⅓ cup water
3 cups granulated sugar (adjust to taste—blackcurrants are quite tart)
1 tablespoon fresh lemon juice (optional, but it really brightens the flavor)
Flavor Enhancers (Optional):
1 small red chili pepper, finely chopped (adds a subtle hint of heat)
A splash of vanilla extract
A splash of red wine vinegar (deepens the flavor and reduces the need for sugar)
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| Homemade Blackcurrant Jam with No Pectin |
Instructions
1. Prepare the Blackcurrants
- Wash the blackcurrants and remove the stems and any dried ends from each berry. You can use either fresh or frozen blackcurrants—if using frozen berries, there is no need to thaw them beforehand.
2. Soften the Fruit
- Place the blackcurrants and water into a deep, heavy-bottomed saucepan. Bring to a boil over medium heat and cook for about 10 minutes, stirring occasionally, until the blackcurrants have completely softened and begun to break down. If you prefer a smoother jam texture, lightly mash the fruit with a potato masher.
Important Note: Always cook the fruit before adding the sugar. If the sugar is added too early, the fruit skins can toughen.
3. Add the Sugar
- Add the sugar (and lemon juice, if using) over low heat and stir. Continue stirring constantly until the sugar has completely dissolved—this will take about 5 minutes. Do not rush this step.
4. Boil Until Set
- Increase the heat to medium-high and bring the jam to a vigorous boil. The jam will foam up significantly—so ensure your pot is no more than two-thirds full to prevent it from boiling over. Stir frequently and skim off any foam that rises to the surface. Cook for 8–15 minutes, keeping a close watch on the jam throughout this entire process. The jam is considered ready when the foaming subsides, the bubbles appear larger and glossy, and its texture becomes distinctly silky. At sea level, this corresponds to a temperature of approximately 220°F (104°C); at higher altitudes, the temperature may be closer to 216–218°F.
5. Check for Setting
Thermometer: Aim for 220°F at sea level (subtract 2°F for every 1,000 feet of elevation).
Cold Plate Test: Spoon a small amount of jam onto a chilled plate and place it in the refrigerator for 2 minutes. If the jam wrinkles slightly when nudged, it has set.
Spoon Test: Instead of dripping from the spoon in separate drops, the jam will fall together as a single sheet.
Note: The jam may appear slightly thin while still in the pot—it will thicken considerably as it cools.
6. Fill Jars and Store
- Spoon the hot jam into sterilized jars, leaving ¼ inch of headspace at the top. Wipe the rims of the jars with a clean cloth and seal them tightly with the lids. Allow the jam to cool completely to room temperature before placing the jars in the refrigerator.
Storage:
Refrigerator: Once opened, consume within 2 months.
Cool, Dark Place (Pantry): Properly sealed jars remain fresh for up to 1 year.
Water Bath Canning: To preserve the jam safely for an extended period, process the sealed jars in boiling water for 5 minutes (for half-pint jars) or 10 minutes (for pint jars).
Tips:
Use a Deep Pot: Blackcurrant jam produces a significant amount of foam and can easily boil over. Therefore, it is essential to use a pot with high sides.
Do Not Overcook: Blackcurrants are naturally high in pectin; consequently, overcooking can result in a jam that becomes excessively thick and paste-like. Keep a close watch on the jam once it begins to look silky and glossy.
Reduce Sugar Content Carefully: Blackcurrants are quite tart, so do not reduce the sugar quantity too drastically. If you wish to experiment, try using ¾ of the recommended amount and continue tasting the jam as it cooks. Frozen Blackcurrants Can Also Be Used: Use them directly from the freezer—there is no need to thaw them.
Do Not Use 'Jam Sugar': You will only need regular granulated sugar. Using 'jam sugar' (which contains added pectin) will cause the jam to set too firmly. Batch Size: To ensure that the jam cooks evenly and sets properly, do not prepare a batch containing more than 2 pounds (approximately 900 grams) of fruit at a time.
Serving Suggestions:
Spread on toast, crumpets, scones, or English muffins.
Use as a filling for Victoria sponge cakes, tarts, or doughnuts.
Serve on a charcuterie board alongside sharp cheddar or soft goat cheese.
Stir into yogurt, or spoon over vanilla ice cream or cheesecake.
Use as a glaze for roasted duck or game meats.
Thin with a little water and use as a dessert sauce.
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