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Blackcurrant Jam

Blackcurrant Jam

Preparation Time: 10 mins
Cooking Time: 20 - 30 mins
  • 4lb/1.8kg blackcurrants
  • 5lb/2.25kgs sugar, warmed
  • A good 1½ pints of water

Place washed fruit - stalks removed - in a preserving pan with the water and simmer gently for at least an hour until the fruit is soft. Add the warmed sugar, stirring occasionally until boiling, then boil rapidly until jam will set when tested, about 15-20 minutes. To test for set remove from heat and put a drop of jam on to a saucer (chilled in the freezer).

Push the surface of the jam with your finger, the top should wrinkle if setting point is reached. Allow to cool for 20 minutes then pour the jam into warmed jars (heated at 150°/gas 2 for 10 minutes) cover with waxed discs and seal with cellophane discs or lids. Label and store in a cool place for up to 1 year.

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