Mary Berry Blackcurrant Jam, you’ll need fresh black currants, white sugar, and lemon juice. This straightforward recipe demands a mere 8 minutes of boiling, resulting in a delectable spread. With a total time investment of 8 minutes, it yields two mason jars of this delightful jam.
More Mary Berry Recipe:
🤎 Why You’ll Love This Blackcurrant Jam:
- Intense Black Currant Flavor: Mary Berry Blackcurrant Jam captivates with the bold and authentic taste of fresh black currants.
- Perfect Sweet-Tangy Balance: Experience a harmonious blend of sweetness and tanginess, creating a delightful flavor profile.
- Effortless Preparation: Crafted with minimal ingredients, this jam offers a quick and easy recipe for both novice and experienced cooks.
❓ What Is Mary Berry Blackcurrant Jam Recipe?
Mary Berry Blackcurrant Jam is made with fresh black currants, white sugar, and a tablespoon of lemon juice. Combine in a pot, heat, and mash until boiling.
🍇 Mary Berry Blackcurrant Jam Ingredients
- 4 cups fresh black currants, washed, dried and stems removed
- 1 1/2 cups white sugar (add an additional 1/2 cup if desired)
- 1 tablespoon lemon juice
🧉 How To make Mary Berry Blackcurrant Jam
- Put the sugar and lemon juice in a large pot with the black currants.
- Once everything is mixed, raise the heat and stir the mixture often until it starts to bubble and get hot.
- Mash the currants with a potato masher until they start to break up.
- When the mixture starts to boil, stir it about every 30 seconds.
- Keep an eye on the jam as it boils with an instant-read thermometer. Here’s a link to mine (affiliate link). Don’t let the thermometer hit the bottom of the pot; make sure it’s in the middle of the jam.
- Don’t stop boiling until it hits 220 degrees Fahrenheit (for low elevations) or 210 degrees Fahrenheit (for high elevations). Keep letting the temperature rise. It should only take eight minutes or so.
- When the jam reaches the right temperature, take the pot off the heat and carefully pour the jam into two mason jars. At this point, the jam may look a little runny, but don’t worry! It will get thicker as it cools down.
- Once the jars are fully cool, put the caps on them and let them cool at room temperature.
💭 Recipe Tips:
- Freshness Matters: Ensure the black currants are fresh, washed, dried, and with stems removed for the best flavor.
- Citrusy Zing: Enhance the flavor profile with a tablespoon of lemon juice for a delightful citrusy kick.
- Gentle Heating Start: Begin with low heat when mixing sugar, lemon juice, and currants to avoid burning.
🧇 What To Serve With Blackcurrant Jam?
Blackcurrant Jam can be served with Warm Toast, Scones, Vanilla Ice Cream Topping, Pancakes or Waffles, Yogurt Parfait, Cheese Board Companion, Dessert Fillings, Glaze for Meats, or Cocktail Mixer.
🎚 How To Store Leftovers Blackcurrant Jam?
- In the fridge: Store Leftovers Blackcurrant Jam in a continair for to two weeks.
- In the freezer: You can store Leftovers Blackcurrant Jam in a freezer-continair for 6 months.
FAQ’S:
Can I Add Chopped Nuts For Texture?
Yes, you can enhance the texture of Blackcurrant Jam by adding chopped nuts. Simply fold in the nuts after the jam has reached the desired temperature and before pouring it into the mason jars.
Can I Use This Jam As A Topping For Cheesecake?
Blackcurrant Jam makes a delightful topping for cheesecake allow the jam to cool and set before spreading it over the cheesecake for a delicious burst of flavor.
How Can I Make This Jam Less Sweet?
To make the jam less sweet, you can reduce the amount of white sugar used in the recipe. Start by using only 1 cup of sugar instead of the recommended 1 1/2 cups, and adjust according to your taste preferences.
Can I Use Frozen Black Currants For This Jam?
While the recipe recommends fresh black currants, you can use frozen ones as well. Keep in mind that using frozen berries may slightly alter the texture of the jam, but it will still be delicious.
More Mary Berry Recipe:
- Mary Berry Condensed Milk Ice Cream
- Mary Berry Apple And Rhubarb Crumble
- Mary Berry Double Chocolate Chip Cookies
Mary Berry Blackcurrant Jam Nutrition Facts:
- Calories: 38
- Total Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0.3mg
- Total Carbohydrates: 9.7g
- Dietary Fiber: 0g
- Sugars: 7.8g
- Protein: 0.2g
- Calcium: 6.6mg
- Iron: 0.2mg
- Potassium: 38.3mg
Mary Berry Blackcurrant Jam Recipe
Description
Mary Berry Blackcurrant Jam, you’ll need fresh black currants, white sugar, and lemon juice. This straightforward recipe demands a mere 8 minutes of boiling, resulting in a delectable spread. With a total time investment of 8 minutes, it yields two mason jars of this delightful jam.
Ingredients
Instructions
- Put the sugar and lemon juice in a large pot with the black currants.
- Once everything is mixed, raise the heat and stir the mixture often until it starts to bubble and get hot.
- Mash the currants with a potato masher until they start to break up.
- When the mixture starts to boil, stir it about every 30 seconds.
- Keep an eye on the jam as it boils with an instant-read thermometer. Here’s a link to mine (affiliate link). Don’t let the thermometer hit the bottom of the pot; make sure it’s in the middle of the jam.
- Don’t stop boiling until it hits 220 degrees Fahrenheit (for low elevations) or 210 degrees Fahrenheit (for high elevations). Keep letting the temperature rise. It should only take eight minutes or so.
- When the jam reaches the right temperature, take the pot off the heat and carefully pour the jam into two mason jars. At this point, the jam may look a little runny, but don’t worry! It will get thicker as it cools down.
- Once the jars are fully cool, put the caps on them and let them cool at room temperature.
Notes
- Freshness Matters: Ensure the black currants are fresh, washed, dried, and with stems removed for the best flavor.
Citrusy Zing: Enhance the flavor profile with a tablespoon of lemon juice for a delightful citrusy kick.
Gentle Heating Start: Begin with low heat when mixing sugar, lemon juice, and currants to avoid burning.