Blackcurrant Jam is one of those simple pleasures that captures summer’s deep, rich flavors in a jar. Tart, sweet, and bursting with bold berry flavor, this small batch blackcurrant jam is easy to make and perfect for spreading on toast, spooning over yogurt, or giving as a thoughtful homemade gift. With just blackcurrants, sugar, and a splash of lemon juice, this recipe lets the natural goodness of the berries shine!
Love making jam? You may also enjoy trying our homemade Strawberry Preserves!
Rich Blackcurrant Jam
When we moved into our new home 4 years ago, I discovered several mature blackcurrant bushes in the yard—and was delighted by the surprise! Each summer, these hardy, low-maintenance plants reward us with clusters of dark berries. I feel so grateful for my generous little currant bushes—healthy and resilient, they provide fruit even after the toughest New York winters. By early to mid-summer, usually in early July, the berries ripen and are ready to be picked and turned into something delicious. Making jam has become one of my favorite ways to use them!
What Are Blackcurrants?
Blackcurrants are small, dark purple berries known for their tart, intense flavor. They grow on woody shrubs and are packed with vitamin C and antioxidants. Popular in European kitchens, blackcurrants are often used in jams, syrups, cordials, and desserts. Their resinous flavor pairs beautifully with sugar, creating preserves that are both sweet and tangy.
Blackcurrants aren’t very popular in the United States because they were banned in 1911 for spreading a fungus called white pine blister rust that could harm pine trees. The federal ban was lifted in 1966, but the berries never really caught on in many places. They aren’t available in most stores, but can sometimes be found at farmer’s markets! If you come across blackcurrants, it might take a few tastes to appreciate their unique flavor—my husband and kids still don’t like them!
Blackcurrant Jam Ingredients
Before you start this recipe, make sure you have everything you need.
- Fresh blackcurrants – Stemmed and washed.
- Water – To prevent the berries from sticking to the pot.
- White sugar – Helps the jam thicken, brings out the flavor, and helps keep it from spoiling.
- Lemon – Balances the sweetness, boosts flavor, helps the jam set, keeps the sugar from crystallizing, and acts as a natural preservative.
Old-Fashioned Blackcurrant Jam Recipe
Blackcurrants are naturally high in pectin, so this jam thickens easily without added ingredients. Follow the directions below to make your own!
STEP 1: Gather your supplies and ingredients. Cooking is always easier when you organize everything and have it ready to use.
- Measure the berries and sugar.
- Wash 3 half-pint mason jars and lids with hot soapy water.
- Gather a heavy-bottomed stock pot or Dutch oven, a spatula, and fresh kitchen towels.
STEP 2: Cook the currants. Place the currants in a medium saucepan. Add ⅓ cup water to prevent sticking. Bring to a simmer over medium heat.
STEP 3: Soften the fruit. Gently simmer for 10 minutes, stirring occasionally, until the currants are soft and starting to break down. Mash them lightly with a potato masher or the back of a spoon if you prefer a smoother texture.
STEP 4: Add sugar. Stir in the sugar and lemon juice. Continue to simmer, stirring often, until the sugar fully dissolves—about 5 minutes.
STEP 5: Cook to thicken. Cook the jam for another 10 minutes, stirring regularly. It will thicken slightly (it sets more as it cools). Look at that gorgeous dark purple color!
STEP 6: Jar the jam. Turn off the stove and remove the jam from the hot burner. Let it cool to room temperature on a trivet. When cool, spoon the jam into clean freezer-safe jars or containers, leaving about ½ inch at the top for expansion.
STEP 7: Seal and let cool. Put the lids on the jars and tighten them just until they’re fingertip tight—not too tight. This allows the jam to expand as it freezes without putting pressure on the lids.
STEP 8: Store in the freezer. Because this homemade jam isn’t processed in a water bath, it needs to be kept in the refrigerator or freezer to stay fresh.
What Does Blackcurrant Jam Taste Like?
Blackcurrant jam has a bold, rustic flavor with just enough sweetness to balance the natural tartness. It’s quite thick and textured from the small seeds, making it a simple and satisfying spread.
Ideas for Gifting and Using
Homemade currant jam makes a lovely gift! Try filling small glass jars, decorating them with twine or ribbon, and adding a handwritten label or tag. It’s perfect for holiday baskets, housewarmings, or teacher gifts.
Beyond toast, you can enjoy blackcurrant jam:
- Paired with sharp cheddar cheese and crackers on a charcuterie board. (My personal favorite!)
- Swirled into plain or vanilla yogurt.
- Warmed slightly and spooned over ice cream or cheesecake!
- Spread between cake layers.
- Stirred into oatmeal or porridge.
- In a classic peanut butter and jelly sandwich!
- Spread inside a grilled cheese sandwich. (Also delicious!)
- Paired with rolls, homemade scones, or biscuits.
More Kid-Friendly Recipes
Looking for more recipes to add to your recipe binder? Here are some of my favorites:
- 3-Ingredient Homemade Hot Chocolate Mix
- Apple Scrap Jelly
- The Best Cinnamon Swirl Bread
- Homemade Vanilla Extract
- The Best Chocolate Chip Muffins
- Easy Strawberry Crisp Recipe
- Easy Patriotic Cookies
- Blueberry Jam Recipe
- Zucchini Bread
Save This Recipe
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Blackcurrant Jam Recipe
Ingredients
- 1.5 lb blackcurrants stemmed and washed
- 1/3 cup water
- 1.5 lb white sugar
- 1/2 lemon juiced
Instructions
- Cook the currants: Place the currants in a medium saucepan with ⅓ cup water to prevent sticking. Bring to a simmer over medium heat.
- Soften the fruit: Gently simmer for 10 minutes, stirring occasionally, until the currants are soft and starting to break down. Mash them lightly with a potato masher or the back of a spoon if you prefer a smoother texture.
- Add sugar: Stir in the sugar and lemon juice. Continue to simmer, stirring often, until the sugar fully dissolves—about 5 minutes.
- Cook to thicken: Cook the jam for another 10 minutes, stirring regularly. It will thicken slightly (it sets more as it cools).
- Jar the jam: Turn off the stove and remove the jam from the hot burner. Let it cool to room temperature on a trivet. When cool, spoon the jam into clean freezer-safe jars or containers, leaving about ½ inch at the top for expansion. Place the lids on the jars, tightening them until they’re fingertip tight.
- Store: Since this jam isn’t shelf-stable, it must be kept refrigerated (use within 4 weeks) or frozen (use within 1 year) to stay fresh.
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