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 Blackcurrant Jam Recipe
Description
Delia Smith’s Blackcurrant Jam is a glossy, deeply flavoured preserve with just the right balance of sweetness and tang — perfect for spreading, spooning, or sneaking by the spoonful.
Ingredients
Instructions
- Rinse and de-stalk the blackcurrants.
- Simmer in water for 10 minutes until soft.
- Stir in sugar and boil for 15 minutes.
- Test for set on a cold saucer. Boil longer if needed.
- Pour into sterilised jars and seal.
Notes
- Fully ripe blackcurrants give the best flavour.
- Always sterilise jars to avoid spoilage.
- Stir often while boiling to prevent sticking.
- Use cold saucers for a reliable set test.