River Cottage Blackcurrant Jam Recipe

Every summer, without fail, my grandma would turn the kitchen into a jam-scented wonderland. The back door flung open, bees buzzing around the lavender, and there she’d be — apron on, hair pinned back, and a great big pot of bubbling blackcurrants on the hob. You always knew when the jam was reaching that magical moment — the smell would shift from tart and tangy to rich and warm, almost like a hug in the air.

I’ve since borrowed her habit of freezing a saucer to test for the wrinkle stage — it’s one of those lovely old-school techniques that makes you feel proper. This River Cottage blackcurrant jam isn’t flashy or complicated. It’s just honest, deeply fruity, and gives your toast or sponge cake a burst of dark berry brilliance.

Why You’ll Love It

• Only 3 ingredients — no fuss, no additives, just pure fruit magic.
• Perfect for beginners — if you’ve never made jam before, this is a solid place to start.
• Tastes incredible on everything — toast, yogurt, cake, cheese… or straight off the spoon.
• Freezer-friendly — you can stash a jar away and enjoy summer berries in midwinter.
• Lovely homemade gift — people go wild for a ribbon-tied jar of this stuff.
• Smells like sunshine and childhood while it’s cooking. Trust me.

Ingredients

• 600g fresh blackcurrants, stripped from their stalks
• 400g white caster sugar (or granulated if that’s what you’ve got)
• Juice of ½ a lemon
• 100ml water

How to Make It

Start with a clean setup:

Sterilize your jars first — hot soapy water, rinse, and pop them in a low oven to dry out. Also, stick a small saucer in the freezer (trust me, it’s important later).

Simmer the berries down:

Toss the blackcurrants and water into a big heavy-bottomed pan. Bring them to a gentle boil, then lower the heat and let it simmer for 5 minutes until the berries start to collapse into a deep purple slush. It smells amazing already, doesn’t it?

Smooth or rustic? Your call:

At this point, you can mash the fruit through a sieve if you prefer a smoother jam. If you like seeds and a chunkier texture (I do), leave it all in the pot.

Weigh and sweeten:

Weigh your pulp. For every 500g of pulp, add 400g of sugar. It doesn’t have to be exact to the gram — a little wiggle room is fine. Stir in the lemon juice, too.

Dissolve and bubble:

Warm everything gently at first to melt the sugar without burning it. Once it’s all liquid and glistening, crank the heat and let it boil hard for about 10 minutes. Watch it closely — it should foam up and look a bit wild.

Test that set:

Grab that saucer from the freezer. Spoon on a dab of jam, wait a few seconds, then push it with your finger. If it wrinkles like a gentle frown, it’s ready. If not, give it another 2 minutes and try again.

Jar it up:

Let the jam cool slightly (10–15 minutes helps the fruit suspend evenly). Skim off any foam, give it a lazy stir, and ladle into warm jars. Seal them while hot. Label if you fancy — or don’t. Either way, it keeps for 6 months.

Common Mistakes and How to Dodge Them

Jam too runny?
You probably didn’t boil it long enough or didn’t test the set properly. Bring it back to the boil and test again.

Too thick?
It might’ve gone a minute too far — but don’t panic. Thick jam spreads beautifully on warm scones.

Crystallised sugar?
Make sure the sugar is fully dissolved before you turn up the heat. Stir gently, no rushing.

Too tart or too sweet?
It’s fine to tweak the sugar ratio slightly to your taste. Just don’t go too low or it might not set.

Storage and Reheating

Fridge:
Once opened, keep the jar in the fridge — lasts 3 to 4 weeks.

Freezer:
Yes, you can freeze jam! Use freezer-safe jars or containers, leave a bit of space at the top, and freeze for up to a year.

Reheating:
No need, really. Just warm a spoon under hot water if the jam feels stiff straight from the fridge.

Frequently Asked Questions

Can I use frozen blackcurrants?
Yes — defrost them first and use the juices too.

Do I really need a thermometer?
Nope! The saucer trick works brilliantly and feels more old-school anyway.

Can I double the batch?
You can, but it’s trickier to get the setting point spot on with large quantities. Start small until you’re confident.

Why is there foam on top?
It’s normal! Just skim it off before jarring if you want it clear and pretty.

Nutrition Facts (Per Serving)

• Calories: 33 kcal
• Fat: 0g
• Carbohydrates: 8g
• Sugar: 8g
• Protein: 0.1g
• Fiber: 0.5g
• Sodium: 0

Try More Recipe:

• Mary Berry Blackcurrant Jam Recipe
• James Martin Sweet Shortcrust Pastry
• Bero Yorkshire Pudding Recipe