Blackcurrant Jam
This homemade blackcurrant jam is literally jam-packed with flavors and earthy goodies. It been a staple in our home for decades. It’s so versatile and goes with waffles, pancakes, and morning crepes. Its also a cold remedy.
Chronicles
Blackcurrants are a tiny soft skin fruit that are a total powerhouse of vitamins and antioxidants. They have one of the highest vitamin C levels too. Besides being so nutritious, they are perfect for making jams and preserves, ideal for making savory sauces (thanks to their tartness), and can be eaten raw or added to smoothies. Try them topped over vanilla ice cream!
Their deep purple color brings aesthetics to any food.
Blackcurrants are native to Northern Eurasia and are very popular in most of Europe and Asia, but for some reason, they did not prevail in North America.
I am fortunate to have a few blackcurrant bushes in my yard. My brother bought one years ago and planted it in our garden. Since then I moved and took an offshoot with me every time I relocated.
Why should you Make this Recipe?
This blackcurrant jam is easy and quick. If you jar and can the jam, it can stay on the shelf for a year. It goes well with morning toast or scone and can be spooned over melted brie cheese.
Ingredients:
- Blackcurrant
- Sugar: Granulated sugar is the best option to use. Sugar helps preserve the color and flavor of the blackcurrant. If you plan on freezing the jam you can use less sugar. Using honey is also an option but it can overpower the flavor profile.
- Lemon juice: Lemon juice prevents the sugar from crystalizing. It also lowers the pH of the jam which help the fruit pectin to gel properly. Low pH also prevents the bacteria growth.
Special Tools to Use:
- Candy or instant-read thermometer
Time Required:
10 minutes preparation
20 minutes cooking
10 minutes for canning
How to Make Blackcurrant Jam
Give the berries a good wash and rinse, remove the tiny stems from the berries, and discard blemished ones.
Put them in a saucepan, cover them with a small amount of water, and cook until they come to a boil and the berries start bursting. With a spatula, spoon, or potato masher, crush the berries to release the juice.
Add the rest of the water and sugar and cook until the sugar dissolves and starts boiling. You will notice a foam forming on the surface. With a slotted spoon skim off the foam and discard. Cook until the syrup reaches the soft ball stage at 240°F or 116°C on a thermometer, alternatively you can take a drop of the syrup and place it into cold water and it should turn in a soft pliable ball. Add the lemon juice, give it another stir, and turn the heat off.
Canning the Jam
Prepare the canning jars. Wash and sterilize the jars and the lids. I am using 4oz (120 ml) Mason Jars which are also freezer suitable.
Ladle the hot jam into jars leaving 1/4 to 1/2-inch headspace. Screw on canning lids but not tight. Submerge the jars in a water bath and boil for 10 minutes.
Carefully remove the jars from the water bath and leave them on a counter until cools to the touch. Test for Seal and make sure it lid is curved down which is an indication that can is secure and airtight.
The canned jars can be stored for a year in dark, cool pantry or a cupboard.
Blackcurrant jam
Instructions
- Give the berries a good wash and rinse, remove the tiny stems from the berries, and discard blemished ones.
- Put clean blackcurrant berries in a saucepan, cover them with a small amount of water, and cook until it comes to a boil and the berries start bursting.
- With a spatula, spoon, or potato masher crush the berries to release the juice.
- Add the rest of the water, and sugar and cook until the sugar dissolves and starts boiling.
- You will notice a foam forming on the surface.
- With a slotted spoon skim off the foam and discard.
- Cook until the syrup reaches the soft ball stage at 240°F or 116°C on a thermometer (or put a drop into cold water and see if it turns into a soft pliable ball.)
- Add the lemon juice, give it another stir, and turn the heat off.
- Pour the hot jam into clean and sterilized jars. For prolonged storage use your preferred canning method (see the notes above).
