Blackcurrant Jam Recipe

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makes: 4.5kg
Skill: easy
Blackcurrants are about so much more than just squash – this blackcurrant jam recipe is so easy to make and you can enjoy it year-round and not just when it’s in season. If you’ve got a glut of fruit, this is the easiest way to use it up – blackcurrant jam makes a really lovely gift for loved ones and will keep for a long time unopened. Once you’ve opened a jar, try and eat it within a couple of weeks and keep it in the fridge. If you see any mould appearing, it’s no longer good to eat.

How To Make Blackcurrant Jam


  • 1.8kg blackcurrants
  • 1.7 litres water
  • 2.7kg granulated sugar
  • small knob butter


  • Leave the blackcurrants to soak in a sink filled with cold water. Pull them off their stalks and put into a preserving pan with the water. Bring to the boil and simmer, uncovered, for about 40 minutes, until the fruit is softened and the water reduced.

  • Add the sugar, stirring frequently until the sugar has dissolved, bringing it up to a gentle boil. Let it bubble for 10 minutes then test for a set – put a spoonful on to a chilled saucer then place it in the fridge for 5 minutes. Turn the jam right down in the meantime. The test should have set to a jam-like consistency if you push it with your finger. If not, return to the heat, re-boil then test again.

  • Add the butter, stir well. Cool the jam for 10 minutes to prevent the fruit sinking in the jar; ladle into sterilised jars – don’t fill to the top. Let the jam cool before covering.

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