What makes blackcurrant jam a good choice?
Making your own blackcurrant jam allows you to control the texture and sweetness. Fresh blackcurrants are packed with flavour and natural pectin which helps the jam set perfectly every time. This preserve keeps well in the cupboard so you can enjoy the taste of summer berries all year round. It makes a thoughtful homemade gift for friends and family who enjoy traditional preserves.
How to make blackcurrant jam
Prepare berries: Wash the blackcurrants and remove any small green stems from the fruit. Place the berries in a large saucepan with the water and bring the mixture to a simmer. Cook the fruit gently for about ten minutes until the skins are soft and the liquid is purple. You can use a potato masher to squash some of the berries if you prefer a smoother blackcurrant jam.
Add sugar: Pour the granulated sugar and lemon juice into the pan with the softened fruit. Stir the mixture over a low heat until all the sugar crystals have completely dissolved. Make sure the heat is not too high at this stage to prevent the sugar from burning on the bottom. Once the sugar has gone, you can increase the temperature for the next stage.
Boil jam: Bring the mixture to a rolling boil and cook it for about ten to fifteen minutes. Do not stir it too often while it is boiling hard as it needs to reach the setting point. To test if it is ready, place a small spoonful on a chilled plate and wait a minute. If the blackcurrant jam wrinkles when you push it with your finger, it is ready to be jarred.
Jar and cool: Remove any foam from the surface with a spoon and let the jam sit for five minutes to distribute the fruit. Ladle the hot liquid into clean sterilised glass jars and seal them tightly with the lids. Leave the jars to cool completely at room temperature before moving them to a cool dark place. This ensures the seal is tight and the blackcurrant jam sets properly inside the jars.
Tips to make blackcurrant jam even better
Always use a large pan when making blackcurrant jam because the mixture bubbles up high as it boils. If you find the skins are too tough, cook the berries in the water for a few extra minutes before adding any sugar. Sugar can harden the skins if they are not softened first.
Sterilise your glass jars in the oven or with boiling water to ensure the preserve stays fresh for longer. You can add a small knob of butter at the end of boiling to help clear any foam from the surface. Store the finished jars in a cool cupboard away from direct sunlight for the best results.
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