Blackcurrant jam - recipe

Blackcurrant jam

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  1. 1

    String the blackcurrants by running a fork down the stem to remove the berries.

  2. 2

    Place the blackcurrants in preserving pan with 1.5litres cold water, bring up to the boil, then simmer gently until the currants are tender and the mixture has reduced considerably. As the pulp becomes thick, stir it frequently to prevent burning.

    For this step you'll need:

    • 2kg Blackcurrants
    • 1½l Water cold
  3. 3

    Add the sugar, stir until dissolved then bring back to the boil. Boil hard for 5 minutes then test for setting point.

    For this step you'll need:

    • 3kg Preserving sugar
  4. 4

    To test for setting point, place 2-3 saucers in the freezer. Pour 1 tsp jam on the saucer and chill in the fridge for 5 mins, the jam should be thick and wrinkle if the setting point has been reached. If thin, return to the heat. Always remove the jam from the heat while testing the set or you may over cook the jam and it will set too hard.

  5. 5

    Pour the jam into approx 10 500g /lb clean sterilized jam jars, Fill right to the top then cover with waxed jam pot covers and cellophane, or sterilised lids. To sterlise jars, wash well in hot soapy water, rinse, then heat in a warm oven for 10 mins.

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