Homemade Black Currant Jam

Experience the bold, tangy essence of late summer with this Homemade Black Currant Jam. This classic British preserve captures the deep purple hue and intense flavor of fresh blackcurrants, perfectly balanced with a touch of sugar and bright lemon juice. It is a staple for any breakfast table, offering a vibrant alternative to traditional berry spreads.

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Making your own jam allows you to appreciate the transformation of simple berries into a glossy, jewel-toned preserve. The process is straightforward, and the result is far superior to store-bought versions, retaining the fresh zest of the fruit.

Ingredients

• Fruit: 1 kg fresh blackcurrants (cleaned and stems removed)
• Sweetener: 900 g granulated sugar
• Acid: 2 tbsp fresh lemon juice

Instructions

Step 1

Place a small plate in the freezer (for testing jam set).

Step 2

In a large saucepan, combine blackcurrants and lemon juice. Gently crush some berries with a potato masher to release juices.

Step 3

Add sugar; stir to combine. Let sit for 10 minutes to draw out juices.

Step 4

Place the saucepan over medium heat. Stir until sugar dissolves completely.

Step 5

Increase heat to high; bring the mixture to a rapid boil. Stir frequently to prevent sticking.

Step 6

Boil hard for 10–15 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.

Step 7

Remove from heat. Let sit for 5 minutes, stirring occasionally to disperse fruit evenly.

Step 8

Ladle hot jam into sterilized jars, leaving 0.5 cm headspace. Seal immediately.

Step 9

Let cool at room temperature, then label and store in a cool, dark place.

Zusatztipps für die Zubereitung

To ensure the best results, use a large heavy-bottomed saucepan to prevent the jam from sticking or burning during the rapid boil phase. Always use sterilized jars and lids to maintain the safety and shelf life of your preserve.

Varianten und Anpassungen

For a smoother consistency, you can pass the cooked blackcurrants through a sieve before adding the sugar to remove the skins and seeds. To elevate the flavor, consider adding a vanilla pod during the cooking process or stirring in a splash of cassis liqueur just before jarring.

Serviervorschläge

This vibrant preserve is perfect for spreading thickly on warm buttered toast or freshly baked scones. It also serves as a wonderful tangy swirl for Greek yogurt or a topping for creamy porridge.

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Once opened, remember to keep your Homemade Black Currant Jam refrigerated and enjoy it within 4 weeks to experience its flavor at its peak. Enjoy the rewarding taste of homemade tradition!

Recipe FAQs

→ How do I know when the jam has reached setting point?

Place a small plate in the freezer before starting. When you're ready to test, drop a small amount of hot jam onto the chilled plate and wait one minute. Gently push the jam with your finger—if it wrinkles and forms a skin, it has reached setting point and is ready to jar.

→ Can I use frozen blackcurrants instead of fresh?

Yes, frozen blackcurrants work perfectly well. Thaw them completely before starting and drain any excess liquid. You may need to cook the mixture for an additional few minutes to reach the proper consistency.

→ How long does homemade black currant jam last?

Properly sealed and stored in a cool, dark place, unopened jars will keep for up to one year. Once opened, refrigerate and consume within four weeks for the best quality and flavor.

→ Why should I let the jam sit for 5 minutes before jarring?

This resting period allows the fruit to distribute evenly throughout the mixture, preventing all the berries from floating to the top. It also helps the jam thicken slightly, making it easier to ladle into jars without splashing.

→ What can I add for extra flavor variations?

A split vanilla pod added during cooking creates a subtle, creamy depth. A splash of cassis liqueur enhances the natural blackcurrant flavor. For a spicy twist, try adding a cinnamon stick or a few cardamom pods while boiling.

→ Do I need special equipment for making jam?

A heavy-bottomed saucepan prevents scorching, while a wooden spoon withstands high heat. Sterilized jars and lids are essential for safe preservation. A potato masher helps release juices, and a ladle makes filling jars easier and safer.