Monday, 26 June 2017

Blackcurrant Jam

The blackcurrants are ready and we are spending quite a bit of time picking them before the birds get to them !

One of our favourite ways to use them is in jam. This is very easy because blackcurrants are high in pectin so you don't need to add it and can just use ordinary sugar in the jam. The only thing you have to be careful about is not over-boiling it. I had to throw out 2 jars last year because the jam was so sold I couldn't get it out of the jar !

You need:-

1lb blackcurrants
1/2 pint water
1 1/4 lb sugar

Place the blackcurrants and water in a large pan and heat slowly until the skins on the berries are soft. Only then add all the sugar and stir gently until all the sugar is dissolved. Then boil until setting point is reached. Put a saucer in the freezer and you can test for the setting point by dripping a tiny bit of the boiling jam on the frozen saucer and if it makes a wrinkle when you push the dab of jam then it's ready. This usually happens after 5-10 minutes of boiling. Or you can use a thermometer and wait for it to reach  220F !

Enjoy your jam !


  1. Blackcurrant jam is one of my favourites....and yes I've had the jam so solid you have to slice it rather than spoon it thing!

  2. Glad to know that it's not just me ! I used a thermometer today so I'm hoping that it works, it's just cooling down now !