This easy blackcurrant jam recipe by Mary Berry is a quick and simple way to enjoy fresh, juicy blackcurrants. With just three ingredients, you can create a tangy and sweet spread perfect for toast or desserts. Plus, it’s flexible—use common pantry items like granulated sugar and lemon for a burst of flavor!
Ingredients Needed
- 300g / 10½oz fresh blackcurrants
- 300g / 10½oz granulated or caster sugar
- 1 small lemon, juice only
- 250ml / 9fl oz water
How To Make Blackcurrant Jam
- Prepare the Blackcurrants: Pick all the stalks from the blackcurrants and place the fruit in a saucepan.
- Cook the Currants: Add 250ml (9fl oz) of water, bring to a boil, and then simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.
- Add Sugar and Lemon: Stir in the sugar and lemon juice. Bring to a boil.
- Cook the Jam: Cook until the mixture reaches 105°C (220°F) on a sugar thermometer.
- Jar the Jam: Allow to cool for a few minutes, then pour into hot, clean jars and seal immediately.
Recipe Tips
- Sterilize Your Jars: Before pouring in the jam, make sure your jars are clean and hot. You can sterilize them by placing them in a hot oven for 10 minutes.
- Check the Temperature: Use a sugar thermometer to ensure the jam reaches 105°C (220°F). This is crucial for the jam to set properly.
- Skim Off Foam: After cooking the jam, skim off any foam that forms on top. This helps achieve a clear, smooth finish.
- Label Your Jars: Once the jam is sealed and cooled, label the jars with the date. This will help you keep track of freshness and enjoy it at its best!
How To Store Leftovers?
- Refrigerate: Let the leftover blackcurrant jam cool to room temperature. Then, seal it in clean, airtight jars and store it in the refrigerator for up to 6 months.
- Freeze: For longer storage, freeze the jam after it cools completely. Use freezer-safe containers and leave space at the top for expansion. The jam can be frozen for up to 1 year. To use, thaw it in the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 tablespoon (15g)
- Calories: 40
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: Not specified
- Total Carbohydrate: 9g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 0g
Try More Mary Berry Recipes:
- Mary Berry Spinach Roulade
- Mary Berry Apple And Rhubarb Crumble
- Mary Berry Orange Drizzle Cake
- Mary Berry Lemon And Lime Cake
Mary Berry Blackcurrant Jam Recipe
Description
This easy blackcurrant jam recipe by Mary Berry is a quick and simple way to enjoy fresh, juicy blackcurrants. With just three ingredients, you can create a tangy and sweet spread perfect for toast or desserts. Plus, it’s flexible—use common pantry items like granulated sugar and lemon for a burst of flavor!
Ingredients
Instructions
- Prepare the Blackcurrants: Pick all the stalks from the blackcurrants and place the fruit in a saucepan.
- Cook the Currants: Add 250ml (9fl oz) of water, bring to a boil, and then simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.
- Add Sugar and Lemon: Stir in the sugar and lemon juice. Bring to a boil.
- Cook the Jam: Cook until the mixture reaches 105°C (220°F) on a sugar thermometer.
- Jar the Jam: Allow to cool for a few minutes, then pour into hot, clean jars and seal immediately.
Notes
- Sterilize Your Jars: Before pouring in the jam, make sure your jars are clean and hot. You can sterilize them by placing them in a hot oven for 10 minutes.
- Check the Temperature: Use a sugar thermometer to ensure the jam reaches 105°C (220°F). This is crucial for the jam to set properly.
- Skim Off Foam: After cooking the jam, skim off any foam that forms on top. This helps achieve a clear, smooth finish.
- Label Your Jars: Once the jam is sealed and cooled, label the jars with the date. This will help you keep track of freshness and enjoy it at its best!
Mary Berry Blackcurrant Jam Recipe