Blackcurrant Jam

Blackcurrant Jam © kvalifood.com

Blackcurrant jam is one of the simpler recipes in the jam family, but delivers a strong and aromatic result. Blackcurrants are naturally high in pectin, so the jam sets without any gelling agent.

Ingredients

Yields 4–5 jars

  • 1 kg blackcurrants
  • 4 dl water
  • 1 kg sugar
  • 1 tsp preserving liquid

Directions

Preparation

Rinse the blackcurrants thoroughly.

Cooking

Bring the blackcurrants to a boil with the water and simmer over low heat for about 10 minutes, until the berries are soft and begin to break apart.

Adding sugar and reducing

Stir in the sugar and increase the heat slightly. Cook the jam uncovered for 10–12 minutes, until it thickens.

Finishing

Remove the pan from the heat and stir in the preserving liquid. Pour the jam into clean, scalded jars and seal immediately.

Notes

  • Blackcurrants have a naturally high pectin content, so the jam sets without jam powder or gelling sugar
  • A vanilla pod cooked in from the start gives a softer, more rounded flavour
  • The 1:1 ratio of berries to sugar gives a balanced jam — reduce to 800 g sugar for a more tart version
  • Store in a cool place; keeps for 6 months unopened