There’s something meditative about making jam. The slow bubbling of fruit in a heavy-bottomed pot, the way the sugar melts and darkens, the sharp-sweet scent of currants catching in the steam. No rush. Just you, the stove, and the hope that it sets properly when it’s all cooled down.
I made this Mary Berry blackcurrant jam one quiet morning after clearing out the freezer and finding a bag of last summer’s currants I’d meant to use for months. I’d forgotten how deeply purple and glossy they go, like velvet. And the flavour? Bright and tart with that slight edge of bitterness you only get from blackcurrants — like ribena’s grown-up cousin. It was all done in under ten minutes, and now I’ve got two jars sitting on the shelf, looking smug.
Why You’ll Love It
- Big, bold flavour — blackcurrants don’t mess about.
- Ridiculously quick — 8 minutes and you’re done, honestly.
- Minimal ingredients — fruit, sugar, lemon. That’s it.
- Naturally sets — no faffing with pectin.
- Perfect for toast or baking — or straight off the spoon (we’ve all done it).
- Lovely little homemade gift — if you don’t eat it all first.
Ingredients
- 4 cups fresh blackcurrants (washed, dried, and stems removed)
- 1½ cups white sugar (add up to ½ cup more if you like it sweeter)
- 1 tbsp lemon juice
How to Make It
Get your berries in the pot:
Pop your blackcurrants, sugar, and lemon juice into a large saucepan. Go for a deep one — jam likes to splatter.
Warm it gently:
Start on low heat, stirring now and then until the sugar melts into a syrup. You don’t want it to catch or burn — patience is your friend here.
Mash it up:
Once the mixture starts to heat through, use a potato masher to gently squish the currants. You’re not aiming for a puree — just breaking them up so the juices release.
Crank the heat and watch it boil:
Now turn the heat up and bring it to a good, rolling boil. Stir every half minute or so — it helps keep things even and stops it from bubbling over. It’ll go all frothy and jewel-like.
Keep your eye on the temp:
If you’ve got a jam thermometer, aim for 220°F (or 105°C) if you’re at low altitude. Up high? Go for 210°F. Try not to let the tip touch the bottom of the pot — just hold it in the middle.
Take it off the heat:
Once it hits the right temperature, whip it off the heat straight away. It’ll still look runny — ignore your instincts. It thickens up as it cools.
Jar it up:
Pour (carefully!) into two sterilised mason jars. Let them cool uncovered, then pop on the lids once they’re at room temp. Try not to touch the jam. It’s lava.
Common Mistakes and How to Dodge Them
Why didn’t my jam set?
You probably didn’t boil it long enough or hot enough. Always use a thermometer or try the cold plate test if you’re old school.
Why does it taste too sweet or too sharp?
Blackcurrants are punchy. If it’s too tart, add more sugar next time. Too sweet? Cut it back a bit or add extra lemon juice.
Can I double the recipe?
You can, but it gets tricky to manage in one pan. Boiling too much at once can stop it setting. Try two smaller batches instead.
Personal mistake?
I once stirred with a plastic spatula and melted the handle right into the jam. Don’t be like me — use a wooden spoon.
Storage and Reheating
Fridge: Once opened, keep the jar in the fridge for up to 2 weeks.
Freezer: This jam freezes beautifully. Just make sure the container has room to expand. Use within 6 months.
Reheating: Don’t really need to — just let it come to room temp. But if you want it looser for drizzling, warm a bit in a pan or microwave for 10–15 seconds.
Frequently Asked Questions
Can I use frozen blackcurrants?
Absolutely. No need to thaw, just toss them in the pot. Might take a minute longer to reach boil.
Can I reduce the sugar even more?
You can, but don’t go too far — sugar helps preserve and set the jam. Try cutting just ¼ cup first and see how it behaves.
Can I water-bath can this jam?
You could if you’re planning to store it long-term unrefrigerated. Just follow proper sterilising and sealing steps.
Can I add herbs or spices?
A sprig of thyme or a little cinnamon could be lovely — just steep during boiling and pull out before jarring.
Nutrition Facts (Per Serving — about 1 tbsp):
- Calories: 38
- Fat: 0.1g
- Carbs: 9.7g
- Sugar: 7.8g
- Protein: 0.2g
- Sodium: 0.3mg
More Mary Berry Recipe:
Mary Berry Blackcurrant Jam Recipe
Description
Quick, bold, and brimming with tangy berry flavour — this Mary Berry blackcurrant jam is the ultimate 8-minute homemade spread.
Ingredients
Instructions
- Combine currants, sugar, and lemon juice in a deep pan over low heat.
- Stir until sugar dissolves, then mash the fruit gently.
- Bring to a boil, stirring often.
- Boil until temp reaches 220°F (or 210°F at altitude), about 8 minutes.
- Remove from heat and pour into sterilised jars.
- Let cool uncovered, then seal once at room temp.
Notes
- Don’t worry if it looks runny hot — it’ll set as it cools.
- Use a deep pot — jam can bubble up more than you expect.
- Always sterilise your jars before use.
- If using frozen berries, the cook time might stretch slightly.