Delia Smith Blackcurrant Jam Recipe

There’s something wonderfully grounding about making jam. Maybe it’s the way the fruit softens, almost surrendering to the sugar and heat. Or how the house fills with that deep, heady perfume — sweet and sharp all at once. Every time I make blackcurrant jam, I think of my gran’s pantry, the wooden shelf lined with jars she’d sealed with wax disks and labels scrawled in smudged biro.

I didn’t grow up loving blackcurrants, mind you. They were always the last sweets left in the tin — tart little troublemakers. But then I tasted them like this: softened into a thick, glossy jam that clings to warm toast or drips lazily over a scone with clotted cream. Game-changer.

This recipe is a classic from Delia, and like most things she touches, it’s no-nonsense and works beautifully — no added pectin, no tricks. Just fruit, sugar, water, and a little patience.

Why You’ll Love It

• Only 3 ingredients — no fancy stuff, just pure fruit magic.
• That deep, bold flavour — tart, rich, and a little wild. It wakes up anything you spread it on.
• Keeps beautifully in the fridge or freezer — perfect for batch-making.
• No pectin needed — blackcurrants have enough of their own.
• Makes a thoughtful homemade gift (tie a ribbon round the jar and you’re halfway to Mary Berry).
• Stir it into yogurt, oatmeal, or cocktails — honestly, don’t limit it to toast.

Ingredients

• 450g (3½ cups) blackcurrants
• 450ml (1 pint) water
• 550g (2½ cups) granulated sugar

How to Make It

Prep the fruit:

Give your blackcurrants a good rinse, then pick off all the little stalks. It’s a bit fiddly, so pop on some music or a podcast — makes the time fly.

Simmer them soft:

In a large saucepan, gently simmer the fruit in the water for about 10 minutes, or until the skins are tender and the liquid turns a gorgeous inky purple.

Sugar, meet berries:

Stir in all the sugar. Keep stirring until it’s completely dissolved — you don’t want any crunchy bits.

Bring the heat:

Turn up the heat and bring the mixture to a rolling boil. This is the jam’s dramatic moment. Let it bubble away for 15 minutes.

Check the set:

Take the pan off the heat. Drop a little jam onto a cold saucer from the fridge. Wait a few seconds, then nudge it with your finger. If it wrinkles gently, it’s ready. If not, simmer a few minutes longer and try again.

Jar it up:

Once it’s set, carefully pour the hot jam into warm, sterilised jars. Seal immediately. Let them cool, then store somewhere cool and dark — or just pop one straight in the fridge and have a slice of toast ready.

Common Mistakes and How to Dodge Them

Why isn’t my jam setting?
It might need a few more minutes at a full boil. Blackcurrants are full of pectin, but you still need enough heat to get things moving.

It’s too stiff — what happened?
Overboiled it, most likely. Next time, check your set earlier, around the 10–12 minute mark.

Do I really need to remove all the stalks?
Yep, unfortunately. They make the jam bitter and a bit gritty if left in.

I don’t have a thermometer. Can I still make this?
Absolutely. The saucer test is all you need. Trust your senses — it’s old-school and it works.

Storage and Reheating

Fridge: Keep your opened jar in the fridge for up to a month.
Freezer: Spoon cooled jam into freezer-safe containers, leaving room at the top. Keeps for a year.
Reheat: For drizzling over desserts, warm gently in the microwave or a saucepan over low heat. Add a splash of water if it’s too thick.

Frequently Asked Questions

Can I use frozen blackcurrants?
Yes! Just thaw them first and carry on as normal. Super handy when they’re out of season.

Do I need to add lemon juice?
Not with blackcurrants. They’re naturally high in pectin and acidity, so you don’t need the extra help.

Can I double the recipe?
You can, but jam likes to cook in small batches. Larger volumes take longer to set and are more prone to burning.

Can I make this less sweet?
You could try reducing the sugar slightly, but be aware it may not set as well and won’t keep quite as long.

Nutrition Facts (Per Serving)

• Calories: 38
• Fat: 0.1g
• Carbs: 9.7g
• Sugars: 7.8g
• Protein: 0.2g
• Sodium: 0.3mg
• Potassium: 38mg

Try More Delia Smith Recipes:

• Delia Smith Plum Jam Recipe
• Delia Smith Blackberry And Apple Jam
• Delia Smith Damson Jam Recipe