| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 0g | 0g | 65g |
| sugars | fibre | protein | salt |
| 60g | 2g | 1g | 0.005g |
I just can’t stop gushing about the Blackcurrant Jam recipe that I’ve been lucky enough to perfect over my years of cooking. Born in the heartland of Nebraska, I’ve always had a fondness for homey, comfort food. But something about this delectable spread takes me back to the berry-picking days of yesteryears, when we’d spend afternoons in the sun filling baskets with fresh fruits.
A Trip Down Memory Lane
This Blackcurrant Jam recipe isn’t your everyday sweet spread. The beautiful blend of fresh blackcurrants, sugar, and lemon lends the jam a taste that’s truly reminiscent of home. And with the addition of pectin, it achieves a perfectly glossy, spoonable texture that’s a joy to spread on a hunk of warm bread. Each jar of homemade jam brings back cherished memories of berry picking at my old home. Sweet summertime in Nebraska, sticky fingers stained with berry juice, laughing and working under the vast, cloud-dappled skies—a good old-fashioned heartland pastime.
A Fruitful Health Companion
While I’m always drawn in by the comforting recollections this recipe provides, I should also mention the health benefits of homemade Blackcurrant Jam. Blackcurrants are well-known for their high vitamin C content, which is known to boost immunity, thanks to its antioxidant properties. The best part is, even when cooked, these small yet potent berries manage to retain much of their nutritional benefits. Check out this study published in Food & Function if you’re intrigued.
Apart from the nutritional benefits of the blackcurrants, I also love that this jam recipe allows me to control the sugar content. And if you’d like, you can switch out the granulated sugar for healthier alternatives like honey or agave syrup to further reduce the caloric intake.
Spread the Love
While I adore smothering my toast with this Blackcurrant Jam, it also pairs nicely with a number of other dishes. For breakfast plates, you can serve it with freshly baked scones or fluffy pancakes. If you’re feeling indulgent, try swirling a spoonful of jam into your bowl of vanilla ice cream or using it as a filling for a traditional Victoria Sponge Cake.
Alternatively, if you’re looking for something more savory, this jam works amazingly well as a glaze for roast meats. Bet you didn’t see that coming, did you? When combined with a hint of garlic, the sweetness of the jam complements perfectly with the richness of roasted pork or poultry. Here’s a favorite recipe of mine that’s definitely worth trying.
Whether you’re drawn by memories of home, looking to make healthier choices, or trying to find new ways to enjoy your meals, I wholeheartedly believe that this Blackcurrant Jam recipe simply ticks all the boxes.
What You’ll Need
- 3.5 cups of fresh blackcurrants
- 3 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/2 cup of water
- 1 packet of pectin (1.75 oz)
Method
Step One
Start by washing the blackcurrants thoroughly and eliminating any stems, leaves or bad fruits.
Step Two
In a large pot, combine your fresh blackcurrants and water. Bring the mixture to a slow boil over medium heat, stirring occasionally until the blackcurrants have burst and released their juice. It should take about 15-20 minutes.
Step Three
Add the sugar to the pot and stir until it is fully dissolved. Once done, increase the heat and bring the mixture to a boil again.
Step Four
Slowly add the pectin and lemon juice into the pot, stirring continuously to ensure that it’s evenly distributed. Allow the mixture to boil for an additional few minutes until the jam starts to thicken up.
Step Five
Test the jam for its readiness by dropping a small amount onto a chilled plate. If it gels and wrinkles when you push it with your finger, it is ready. If not, keep boiling and repeat the test every few minutes.
Step Six
Once your jam is ready, remove the pot from the heat. Ladle the hot jam into sterilized jars, leaving a quarter inch of headspace. Seal the jars while they’re hot. Allow them to cool at room temperature before storing them in a cool, dark place.
