Blackcurrant jam
Homemade blackcurrant jam with a rich, tangy flavor, slow-simmered to perfection and preserved in jars for year-round enjoyment.
Updated : 12 August, 2025
Easy
About 20 min.
Ingredients
300 grams
Blackcurrants
300 grams
Sugar
1
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Remove the stalks from the blackcurrants and place the fruit in a saucepan. Add 250ml/9fl oz water, bring to the boil, then simmer for 20 minutes, or until the skins are very tender and most of the liquid has evaporated.
Step 2
Stir in the sugar and lemon juice, return to the boil, and cook until the temperature reaches 105C/220F on a sugar thermometer.
Step 3
Allow the mixture to cool slightly before pouring into hot, sterilized jars. Seal immediately.