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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


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


  • 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.