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Blackcurrant jam

Blackcurrant jam, photographed for Pinch of Mint

By Tom · Updated

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  • Takes a bit of care

After spending a day picking fruit at brocksbushes farm shop, tea room & pick your own fruit farm in northumberland, it goes without saying that some homemade jam was on the menu. We picked kilos of fruit including Strawberries, Raspberries, Gooseberries and Redcurrants but it was the Blackcurrants that were crying out for the jam pot.

The recipe

Blackcurrant jam

After spending a day picking fruit at brocksbushes farm shop, tea room & pick your own fruit farm in northumberland.

  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Remove stalks from the blackcurrants (400 g) and wash in cold water.

  2. Step 2

    Place the blackcurrants (400 g) into a saucepan and add the caster sugar (300 g) and lemon juice.

  3. Step 3

    Bring the jam mixture to the boil and cook until it reaches 105°C or 220°F on a sugar thermometer.

  4. Step 4

    Pour the mixture into hot sterilised jars. Check out how to sterilise jars here.

  5. Step 5

    Making jam is a great way to preserve most types of fruit. You can use this method for most soft fruits and berries such as plums, apricots, strawberries, raspberries and many more.

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Questions people ask

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

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Is it vegan?

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