Homemade Black Currant Jam (Printable)

Tangy-sweet preserve made with ripe blackcurrants, sugar, and fresh lemon juice

# What you'll need:

→ Fruit

01 - 2.2 pounds fresh blackcurrants, cleaned and stems removed

→ Sweetener

02 - 2 pounds granulated sugar

→ Acid

03 - 2 tablespoons fresh lemon juice

# Method:

01 - Place a small plate in the freezer for testing jam set.
02 - In a large heavy-bottomed saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release juices.
03 - Add sugar and stir to combine. Let sit for 10 minutes to draw out juices.
04 - Place the saucepan over medium heat. Stir until sugar dissolves completely.
05 - Increase heat to high and bring the mixture to a rapid boil. Stir frequently to prevent sticking.
06 - Boil hard for 10 to 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.
07 - Remove from heat. Let sit for 5 minutes, stirring occasionally to disperse fruit evenly.
08 - Ladle hot jam into sterilized jars, leaving 0.2 inches headspace. Seal immediately.
09 - Let cool at room temperature, then label and store in a cool, dark place.

# Expert Advice:

01 -
  • Quick and easy preparation with a total time of only 40 minutes.
  • Simple, clean ingredients: just fruit, sugar, and lemon juice.
  • Versatile use as a breakfast spread or a tangy yogurt topping.
  • Diet-friendly: Vegetarian, Gluten-Free, and Vegan.
02 -
  • Sterilize your jars and lids thoroughly to ensure your jam stays fresh in storage.
  • Don't skip the chilled plate test; it is the most reliable way to know your jam has reached the setting point.
  • Let the jam sit for 5 minutes after boiling before jarring to prevent the fruit from settling at the bottom.
  • Leave exactly 0.5 cm of headspace in the jars to allow for a proper seal.
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