Recipe: Blackcurrant Jam

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  • 300g/10½oz fresh blackcurrants
  • 300g/10½oz granulated or caster sugar
  • 1 small lemon, juice only


  • Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.
  • Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer.
  • Leave to cool for a few minutes then pour into hot, clean jars and seal immediately.


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