Homemade Black Currant Jam (Print Version)

A vibrant preserve made with ripe blackcurrants, sugar, and fresh lemon juice—perfect for spreading on toast or swirling into yogurt.

# What You Need:

→ Fruit

01 - 2.2 lb fresh blackcurrants, cleaned and stems removed

→ Sweetener

02 - 2 lb granulated sugar

→ Acid

03 - 2 tbsp fresh lemon juice

# How To Make:

01 - Place a small plate in the freezer for testing jam setting point.
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 from the fruit.
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 that rises to the surface.
07 - Place a drop of jam on the chilled plate. Wait 1 minute, then push gently with your finger. If it wrinkles and doesn't flow back together, the jam has reached setting point.
08 - Remove from heat. Let sit for 5 minutes, stirring occasionally to disperse fruit evenly throughout.
09 - Ladle hot jam into sterilized jars, leaving 0.2 inches headspace. Seal immediately with lids.
10 - Let cool at room temperature, then label and store in a cool, dark place.

# Expert Advice:

01 -
  • Rich, bold berry flavor far superior to store-bought versions.
  • Naturally high in pectin, ensuring a perfect set every time.
  • Only three simple ingredients with no artificial preservatives.
  • Easy preparation suitable for beginner jam makers.
02 -
  • Ensure your jars are properly sterilized to prevent spoilage.
  • Don't overcook the jam once the setting point is reached, as this can affect the texture and flavor.
  • Always refrigerate the jar after opening and consume the jam within 4 weeks for peak freshness.
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