Homemade Blackcurrant Jam: A Sweet and Tangy Delight

Ingredients

  • 1 kg Blackcurrants
  • 1 kg Granulated Sugar
  • Juice of 1 Lemon
  • 250 ml Water

Steps and instructions

  1. Wash the blackcurrants thoroughly and remove any stems.
  2. Place the blackcurrants and water into a large, heavy-bottomed saucepan.
  3. Simmer on medium heat for about 20 minutes, until the fruit is soft and the juices are released.
  4. Add the lemon juice and sugar, stirring constantly until the sugar is completely dissolved.
  5. Bring the mixture to a boil and maintain a fast boil for about 10-15 minutes.
  6. Perform a set test to check if the jam is ready. Spoon a little jam onto a cold saucer, leave for a minute and then push the jam with your finger. If the surface wrinkles, the jam is ready.
  7. If the jam is not ready, boil for a few more minutes and then do the set test again.
  8. Once ready, remove the jam from the heat and let it cool for about 10 minutes.
  9. Pour the jam into sterilized jars, seal, and let them cool completely before storing.

Tools for making

  • Large, heavy-bottomed saucepan - You'll need a large saucepan with a heavy bottom to cook the blackcurrant jam evenly and prevent it from burning.
  • Spoon or spatula - A spoon or spatula will be handy for stirring the jam while it cooks and ensuring that it doesn't stick to the bottom of the pan.
  • Sterilized jars with lids - You'll need clean, sterilized jars with tight-fitting lids to store the blackcurrant jam once it's made.
  • Saucer or small plate - A saucer or small plate will be used to perform the set test and determine if the jam has reached the desired consistency.
  • Funnel - A funnel can be used to transfer the hot jam into the sterilized jars without making a mess.
  • Labels - Labels can be used to mark the jars with the name and date of the jam, making it easier to identify and keep track of.

Recipe variations

  • Add a few tablespoons of fresh mint leaves during the cooking process for a refreshing twist.
  • Replace half of the blackcurrants with raspberries for a mixed berry jam.
  • Add a teaspoon of vanilla extract for a hint of vanilla flavor.
  • Include a pinch of cinnamon or nutmeg for a warm and spiced jam.
  • For a boozy twist, stir in a splash of rum or red wine towards the end of cooking.
  • Add a handful of chopped nuts, such as almonds or walnuts, for added texture.
  • Replace the granulated sugar with honey or maple syrup for a natural sweetener.
  • Experiment with different citrus fruits, such as orange or lime, instead of lemon juice.
  • For a tangy kick, add a small amount of grated ginger or a dash of chili flakes.
  • Combine blackcurrants with other fruits like blueberries or strawberries for a mixed fruit jam.

Recipe overview

This recipe will guide you in making a delicious homemade Blackcurrant Jam. With only four simple ingredients - blackcurrants, granulated sugar, lemon juice, and water, you can create a jam that's full of natural flavor and free from artificial preservatives. The process is quite straightforward, involving simmering the fruits, adding the sugar and lemon juice, and boiling until it reaches the perfect jam consistency. Blackcurrant jam is a delightful addition to your breakfast spread, a sweet companion to your afternoon tea, or even a tasty filling for your home-baked goods. Enjoy the process and relish the results!

Common questions

  1. Can I use frozen blackcurrants instead of fresh ones? Yes, you can use frozen blackcurrants for this recipe. Just make sure to thaw them before using and adjust the cooking time accordingly.
  2. Can I reduce the amount of sugar? The amount of sugar in this recipe is necessary for the jam to set properly and preserve the fruit. It is not recommended to reduce the amount of sugar.
  3. How long can I store the jam? Properly sealed and stored in a cool, dark place, this jam can be stored for up to a year. Once opened, it should be refrigerated and consumed within a few weeks.
  4. Can I double or halve the recipe? Yes, you can double or halve the recipe as needed. Just make sure to adjust the cooking time accordingly.
  5. What should I do if the jam doesn't set? If the jam doesn't set after the recommended cooking time, you can continue boiling it for a few more minutes and then perform the set test again. If it still doesn't set, you can add a small amount of pectin to help it thicken.

Serving dishes and utensils

  • Large, Heavy-Bottomed Saucepan - A large saucepan with a thick bottom helps distribute heat evenly and prevent the jam from burning.
  • Wooden Spoon - A wooden spoon is ideal for stirring the jam as it cooks, as it won't react with the acidic ingredients.
  • Jam Funnel - A jam funnel makes it easier to transfer the hot jam into sterilized jars without making a mess.
  • Sterilized Jars - Clean and sterilized jars are essential for storing the jam and preserving its freshness.
  • Ladle or Jam Spoon - A ladle or jam spoon helps in pouring the hot jam into the jars safely and efficiently.
  • Saucer or Small Plate - A saucer or small plate is used for performing the set test to determine if the jam has reached the desired consistency.
  • Jar Labels - Labels are useful for noting the date of preparation and the contents of each jar.
  • Canning Tongs - Canning tongs are helpful for safely handling hot jars during the canning process.

Origin stories

Blackcurrant jam has its roots deeply entrenched in the European culture, especially in the United Kingdom. The humble blackcurrant gained prominence during World War II when other fruits rich in Vitamin C like oranges became scarce due to the war restrictions. The British government encouraged citizens to grow blackcurrants in their own gardens and allotments. The fruits were then made into syrups, jams and other preserves to ensure that the population, particularly the children, received enough Vitamin C. The habit of making blackcurrant jam at home has continued since then, passing down through generations. It's not just a jar of jam, it's a jar of history!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.