Home made blackcurrant jam


Home made blackcurrant jam

home grown blackcurrants

Blackcurrants are incredibly good for us, very rich in vitamin C and polyphemols when eaten raw, e.g. In a classic summer pudding like this wonderful looking example from Delia Smith

They are easy to grow, not needing much looking after and reward you with 10-15lbs of fruit, per bush, per year. If you’d like to grow your own and enjoy this wonderful fruit in summer puddings, ice creams, smoothies and of course, jam, here’s how to grow them

If you would like to make your own home made jam, but have never tackled it before, this is a great one to start with as it’s one of the easiest. Having said that, raw blackcurrants are hard to find in the shops. I am lucky enough to be able to grow some in the garden, if you don’t have that privilege, you might know someone with an allotment, or  scout the greengrocers. Assuming you can find some, here’s a fab recipe for home made blackcurrant jam.





blackcurrant jam


Home made jam

Home made blackcurrant jam

A good jam to start with if you haven't made it before
3 from 2 votes
Prep Time: 10 mins
Cook Time: 20 mins
Cooling: 10 mins
Total Time: 40 mins
Course: Snack
Cuisine: English
Keyword: foraged, vegan, vegetarian
Dietary Requirements: Dairy Free, Gluten Free, Low Fat, Nut Free, Vegan, Vegetarian
Other: Freezes Well
Servings: 6 370g jars
Calories: 196kcal
Author: Thrifty Lesley
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value 🙂
If you enjoyed this recipe, would you please consider leaving a review? It would really help


  • 1 kg blackcurrants
  • 1 kg sugar
  • 1.5 pints water
  • generous knob of butter


  • First of all, remove your currants from their stalks.
  • Sort through them and remove any leaves, stones and unusable currants. Give them a rinse under the tap and drain.
  • Now put the currants and water in a large saucepan able to tolerate very
    hot temperatures. You don’t need a preserving pan if you haven’t got
    one. If you do have one of course, feel free to use it
  • Cover, bring to the boil, and simmer gently for around 20 minutes. Stir every now and again to prevent the pulp sticking and burning.
  • The skins need to be soft. Do not rush this step. Cook the fruit on too
    high a heat and they may catch and give your lovely jam a burnt flavour.
    Cook for not enough time and you’ll have hard or chewy fruit in the
    finished jam.
  • Once the fruit is soft enough, add the sugar. Remove the lid and boil quite fast until setting point is reached. This should be about 10 minutes
  • You can test this by putting a teaspoon of jam on a cold saucer and
    putting it in the fridge for a couple of minutes. If it’s ready, it will
    have formed a skin in that time and when you push it gently with a
    finger you’ll see that skin.
  • If you have a thermometer able to measure high enough, it should set when it reaches 104c/220f. Just keep simmering until it’s ready, but, on the other hand, don’t simmer more than necessary, or the lovely fresh  flavour will gradually be lost.
  • While the jam is simmering, sort your jam jars out. If you haven’t already, wash them, and pop them in a low oven to sterilise them. Some people use jars fresh from the dishwasher. Whatever you do, they need to be very clean, and dry.
    Any water in the jars allows a sugar syrup to develop, and over time, that may well grow mould, spoiling your lovely jam.
    And they need to be scrupulously clean so your jam will keep well, there must be no germs, bacteria or mould spores at all in the jars.
    And don’t forget the lids. If you are not using lids, cover the jars with cellophane circles and elastic bands. Or use circles cut from cereal box inners and perhaps a pretty ribbon. A little gingham fabric looks fabulous. Anything that will keep the jam clean and dry will do the job.
  • Once the jam is ready to set, stir in a generous knob of butter, this gets rid of any scum floating on the surface. Stir well. Leave to cool for about 10 minutes, stirring now and again
  • Put your jars on a heatproof surface and carefully ladle in the jam. Be careful, splashes will burn you badly at this temperature. A jam funnel is helpful for this
  • I usually put a very clean tea towel over the filled jars until they are just warm and only then put the lid on. The tea towel is to keep any mould spores in the air, off the surface of the jam.
    Others have recommended putting the lids on straight away and turning the jars upside down


Nutrition Facts
Home made blackcurrant jam
Amount Per Serving
Calories 196 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 3mg0%
Potassium 140mg4%
Carbohydrates 50g17%
Sugar 43g48%
Protein 1g2%
Vitamin A 100IU2%
Vitamin C 79mg96%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

Take care of your family and your budget

Before putting together the meal planners, Lesley surveyed what was needed. Of the existing 14 budget meal plans, most are cheap meals for 2 people so can be sized up or down. Others are cheap family meals for 4 people, or meals for one

Want to know more about how to feed yourself for £1 a day? Try Cheap Family Recipes for monthly meal plans

Thrifty Lesley has an associated Facebook Group. Do come over and say hello if you haven’t already joined. I’d love to see you!

I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community.


1 Comment

  1. Hilary

    I thought it seemed like a lot of water but it turned out perfectly, really fruity and delicious. Thanks.

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating