Blackcurrant Jam Recipe
This small-batch blackcurrant jam comes together with just blackcurrants, sugar, and lemon for a sweet-tart spread that’s easy to make and perfect for freezing or gifting.
Servings: 3 half-pint mason jars
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.
Notes
The jam will be very hot! Please handle with care.
