How to Make a very easy blackcurrant jam even if you have never done any preserving before. This is a fantastic recipe for beginners. My first ever jam was a Blackcurrant Jam and in spite of the reassurances that it always set, it didn’t. Even so, it was really tasty.
This recipe is designed so that if you are a beginner you can hopefully avoid my mistakes and get great results the first time. Even if you don’t do not despair, I know that with a bit of practice your will get some great results.
Ingredients Needed to Make a Simple Blackcurrant Jam:
These amounts can easily be doubled. However, I recommend that beginners start with the smaller amount as it is easier to bring to the correct heat.
- 500g (1lb) of blackcurrants (slightly underripe if possible)
- 500g (1lb) granulated or jam sugar
- 165ml (6 UK fl oz)
- Juice of One Lemon
The Most Basic of Equipment Needed
One large saucepan or Jam making pan
One spoon: wood is best
Jam Jars and lids
Jam setting equipment of choice
Fruit Pectin Levels of Blackcurrants
High
Jam Making Difficulty
Easy to Make Jam
Instructions for Making the Jam
Prepare Your Blackcurrant Fruit
If you have grown your blackcurrants yourself you will need to remove the tails (stalks) and wash your currants. Some people also prefer to remove the tops as well. It does take ages (and I mean ages) so you may prefer not to do this. Make sure you have removed all debris, bugs or leaves from the currants.
If you have shop bought ones you may only need to wash them.
Sterilize and Warm Jam Jars
Wash your jars and lids with warm water and rinse them. Then sterilize them.
Cooking the Jam
Place all of the currants into the pan. Cover them with water and simmer gently on a medium heat until the blackcurrants are soft. This should take between 15 and 20 minutes depending on your hob. (Mine is rubbish, so takes longer) The water should also reduce down until it has almost gone. Stir gently to keep the fruit from sticking to the pan or burning.
Now that almost all the water has gone you can add the sugar and the lemon if you are using one to the saucepan.
Stir in the sugar. It will melt into the fruit.
Bring to the boiling temperature of 105C
Test for setting
Now it is time to test to see if the jam has reached setting point using one of the methods outlined.
Once ready pour into pre-warmed jars (warm jars help prevent the jar cracking and breaking). Place lids on and allow to cool.
Check lids have sealed.
Evaluating Your Finished Blackcurrant Jam
Your jam should set quite quickly once it cools. Don’t worry if it doesn’t though as it can take a few days if you haven’t quite got all the elements right.
Even if it doesn’t set you will still have a tasty soft jam that you can use.
If it doesn’t set take note of where you might have gone wrong for future sessions of jam making. It will more likely be in one of a couple of areas. You may not have got it hot enough which will prevent setting. It may have been hot for too long a time again this may prevent setting and can ruin the taste of the jam. With Blackcurrants, it is unlikely to be too little pectin.
Also, the runny jam can be used for a sauce to go with vanilla ice cream that makes your taste buds tingle! If you use it warm it is fantastic.
