Blackcurrant Jam

This homemade Blackcurrant Jam recipe is so simple and easy; you only need 4 ingredients to make it and it’s made in under 15 minutes with no added pectin. A great way to preserve your summer fruit and enjoy them all year round.


Last week, we went berry picking in a lovely farm in Edinburgh. If you have ever picked your own summer berries, then you know it’s a delightful experience and the memories last a lifetime. It is a culmination of things that make the entire experience memorable – the location, the company your with, the weather, the feeling of wandering through green fields, foraging for your own punnet of delicious fruit. It’s a fantastic way to get closer to nature and also a great way to support your local farmers. And its so rewarding when you get to take the produce home to make something wonderful with it.

We usually pick strawberries and raspberries every year. But this year, we noticed there were so many blackcurrant bushes and decided to pick them instead. I had never made anything with blackcurrants before, so I knew I was in for a challenge; that thought in itself got me very excited. There are many lovely recipes that could be made with this inky tart little berries…cakes, ice cream, cordial, tarts or even wine. Well, I decided to make jam this time, its a great way to enjoy the flavours of blackcurrant all year through.

Relish this lovely homemade jam on toasts, pancakes, freshly baked scones, add them to your favourite smoothies or even use it as a filling for biscuits and pastries. So go ahead and give this recipe a try!

Blackcurrant Jam

This homemade Blackcurrant Jam recipe is so simple and easy; you only need 4 ingredients to make it and it's made in under 15 minutes with no added pectin. A great way to preserve your summer fruit and enjoy them all year round.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 Mini jars

Ingredients
  

  • 2 cups Blackcurrants
  • 3/4 cup Sugar
  • 2 tsp Lemon juice
  • 4 tbsp Water

Instructions
 

  • Wash the berries, remove the stems and dried tips. Pat dry them with kitchen towel.
  • Place blackcurrants, sugar and water in a stock pot and bring to the boil slowly.
  • Cook till the sugar has dissolved and once it starts boiling, pour in lemon juice. Simmer for another 10 minutes till the blackcurrants has turned mushy and the mixture has thickened to jelly like consistency. Don't over boil as this will make the jam too thick once it cools down.
  • Transfer the jam into sterilised warm jars and put lids on immediately. Once completely cooled, refrigerate for immediate use or store the jam jars in a cool and dry place for later consumption.

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