Black Currant Jam Recipe - Hello Summer!

One of the things I love most about this time of year is going to all the Farmers' Markets! With so much fresh local produce it is hard not to be excited and inspired to create something new daily in the kitchen....this week it is all about preserving as much of that Summer goodness as possible. Black Currants are one of my favourite berries so I picked up a basket of them (14 cups worth :() and made this delicious jam from a recipe my Mum has used "forever". Black Currants are a lot of work to top and tail/clean, but are SO worth the reward! (FYI I used the remaining 8 cups of Black Currants to make my own home made Ribena - OMG delicious!!!)

Black Currant Jam 

  • 6 cups Black Currants (thoroughly cleaned)
  • 4 cups water
  • 10 cups sugar

Combine the Currants and water in a saucepan, place over high heat and bring to the boil. Reduce the heat and simmer, uncovered, for 10 minutes. Cool and pour into a bowl. Cover and let stand overnight.

Pour Currants into a preserving kettle, stir in the sugar and bring to a rapid boil over high heat. Stir constantly for 5* minutes, then pour into hot sterilized jars. Seal in a water bath for 7 minutes. 

Label. Store in a cool dark place

Yield 10 x 250 ml jars



*Check jam to see if it jells by coating back of a cold metal spoon and running your finger through it; if jam stays separated jelling is adequate, if not, continue to cook additional 2 minutes and repeat test etc.


Leave a comment