Blackcurrant Jam is a very popular, and very tasty jam – it has a rich and deep, fruity-berry flavour, and a wonderfully strong dark colour, which looks good when spread on scones or freshly baked bread and butter.
Blackcurrant Jam Recipe
Makes about 1.3kg of jam to pot. You can add in an optional tablespoon or two of cassis, a sweet, dark red liqueur that is made from blackcurrants.
- 1.3 Kg fresh blackcurrants
- 1 orange (zest and juice)
- 475ml water
- 1.3 Kg granulated sugar (warmed)
- 2 tbsp Cassis (optional)
Place the picked over blackcurrants, grated orange zest and juice, and the water in a large heavy preserving pan. Bring up to the boil, then reduce the heat and simmer gently for 30 minutes.
Add the warmed sugar to the pan and stir over a low heat until the sugar has dissolved. Bring the mixture to the boil and cook for about 10 minutes, or until the jam reaches the setting point (105°C/220°F).
Remove the pan from the heat and skim off any scum and impurities from the surface using a slotted spoon. Leave to cool for 5 minutes, then stir in the optional cassis (if using). Pour the jam into warmed sterilized jars and seal. Leave the jars to cool completely, then label and store in a cool, dark place.