Homemade Blackcurrant Jam

Frozen Blackcurrants

Over the summer I managed to pick a lot of berries which I ended up freezing as I didn’t have the chance to do anything with them.  Yesterday I eventually got some free time and set about making Blackcurrant Jam with some tasty Blackcurrants I picked from Stuarts Dad’s garden.

Blackcurrant Jam (Makes about 7 jars)


1.4Kg Blackcurrants
1.4Kg Granulated Sugar
Juice of 4.5 lemons
small knob of butter


  • Pop a saucer into the freezer and sterilise your jam jars
  • De-stalk and wash the blackcurrants and put them into a large saucepan (or preserving pan if you have one!)
  • Pour the water into the saucepan and cover the blackcurrants.
  • Bring to the boil, then turn down the heat and simmer for around 30 – 40 minutes, or until the fruit is soft and a lot of the water has evaporated
  • Add in the sugar and lemon juice and stir until all the sugar is dissolved
  • Bring to the boil again and then simmer for around 30 mins
  • Take the saucer out of the freezer and drop a little bit of the jam onto it, then push the jam with you finger, if it starts to wrinkle and doesn’t run back to its original shape then its ready.  If it isn’t ready then simmer for another 10 mins
  • Repeat this until the jam is ready.
  • Drop a little butter into the jam and stir until melted, this takes away any froth and leaves the jam glossy
  • Leave to cool for a few minutes, and then pour into the hot sterilised jam jars, cover with a wax disc and screw the lid on tightly
  • Leave to cool completely before labelling and eating!

Blackcurrant Jam waiting to be eaten!