Blackcurrant season has been long over but I have only just managed to make my first batch of blackcurrant jam from this years crop from the bags we stored in the freezer. It had to be done a) make space in the freezer for the last of the runner beans (and my brother and sister are complaining there isn’t enough space for ice cream in there), b) blackcurrant jam is just what I crave on wet, cold days in winter so I needed some at the ready, and c) blackcurrant jam is delicious.
Blackcurrants are high in pectin so you should not need to add any. This is the best recipe from the River Cottage Preserves Handbook. It is easy and delicious, as far as jam making goes.
(Makes 7-8x 340g jars)
– 1kg blackcurrants -600ml water – 1.5kg granulated sugar
- Remove stalks and leaves from the blackcurrants (the dried flowers at the end are fine to leave). Put them in a large pan and add the water, bringing it to the boil before allowing it to simmer for 15-20 minutes, until the fruit is soft and broken down to let all the juices out but not completely slushy/disintegrated.
- Add the sugar and stir in until dissolved then bring the pan to a rolling boil. Leave it to boil furiously for 5 minutes. Remove from heat and stir until it is room temperature (try pectin test here if you would like and if it has not set, bring back to the boil or add a little liquid pectin).
- Leave it to cool – if the blackcurrants are going to float to the top of the jars, leave it to cool a little longer. If they still refuse to sink slightly, then bring it back to the boil for a couple of minutes until they do.
- Once cool, bottle in sterilised jam jars and store in a cool, dry place overnight to allow it to set a little more.