I’ve never been the best cook in the world, but sometimes you just have to have a go. My Fiance is way better than me at all things culinary, but due to other commitments it was up to me to make the most of some of the superb Black Currants we picked last week at Cattows Farm before the started to go off / mouldy. So I kinda flew by the seat of my pants with a few yelled instructions from Tina in the other room… To keep things simple I went for the simplest Jam recipe possible and hoped for the best!
Easy Homemade Black Currant Jam Recipe – Makes 4 to 5 Jars
1kg of Black Currants (As freshly picked as possible)
1kg of Granulated Sugar
1 x Large Saucepan
1 x Wooden Spoon
1 x Tea Spoon
1 x Plate, Chilled
First put the Black Currants in a colander and wash the fruit with cold water to remove any bits of leaves, lose stems, spiders etc! I didn’t bother topping and tailing the currants. My Mother would have done, but I’m blowed if I’m sitting there for hours chopping the little brown bits off a million and one Black Currants!
Empty Currants into the saucepan and turn the heat to medium. Stir regularly to stop the fruit burning. The fruit will start to reduce down quite quickly and eventually begin to boil. Keep stiring them as they can burn easily.
Get The Right Equipment!
A good quality Jam or Maslin Pan will make Jam making much easier!
When the “Stewed” Black Currants have the right mix of juice and whole fruit, pour in the Kilo of sugar and continue stiring. The sugar should melt down quickly. Keep boiling the mixture for about 10 mins or so. Some say it takes longer but that’s all mine took.
After about 10 mins, take a Teaspoon of the hot Jam from the saucepan and drip it on to the chilled plate. Turn the heat down on the boiling jam to minimum and put the plate in the fridge for about 5 mins.
After 5 mins, remove the plate from the fridge and push the jam with your finger. if it wrinkles up and looks to be a jam like consistency, it’s ready to pour into jars. If not, wack the heat back up on the saucepan and boil it for another 5/10 mins. Again don’t forget to stir it… Burnt Jam tastes awful!
Once you’re happy with your jam and think it’s ready, pour it into steralized jars and pop the lids on asap. That way as the hot jam and air above the jam inside the jar cools, it’ll create a vacuum, pulling seal on the lid nice and tight. If you’re using recycled jars you’ll probably hear the little safety buttons pop down after about an hour as the jam cools. Having a vacuum inside the jars keeps them 100% airtight and the jam keeps much much longer.
Once the jam has cooled completely, store in a cool place. Properly stored jam can keep for over a year i.m.o.
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