Simple blackcurrant jam
Prep time less than 30 mins
Cook time less than 30 mins
Makes about 450ml/16fl oz (1-2 jam jars)
Dietary Vegetarian
This easy recipe uses the whole fruit for a tart, rich preserve that sets well. It's excellent on crisp toasted rye bread, or spooned with yoghurt onto porridge in the morning. You’ll need a sugar thermometer for this recipe.
Method
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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.
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Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer.
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Leave to cool for a few minutes then pour into hot, clean jars and seal immediately.
Ingredients
- 300g/10½oz fresh blackcurrants
- 300g/10½oz granulated or caster sugar
- 1 small lemon, juice only
Shopping List
Simple blackcurrant jam
Fruit and vegetables
Cooking ingredients
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