This recipe produces a delicious really tangy no-fuss jam. It just won't keep as long as a traditional jam — so go ahead and enjoy it with scones or ice cream.
This is the perfect jam to enjoy fresh. It’s super easy to make and this recipe makes an entire kilogram of jam — so it’s even better for present-giving: delicious, straightforward, and you can give the same gift next year!
Because it’s cooked for less time at a higher temperature compared to usual jams, it doesn’t keep for as long but instead retains a lot of the fresh tartness of the blackcurrants. Why not pair with our Blueberry & Buttermilk Scones?
Prepare Currants:
Remove currants from stalks. Discard any dried or bruised currants and leaves.
Soften Currants:
Place currants in a pan, add sugar, vanilla, and lemon juice, then stir briefly.
Leave in a warm place to soften for 15 minutes.
- Dissolve Sugar:
Slowly bring the pan to a boil.
Ensure sugar is completely dissolved and stir occasionally.
Bubble gently for 5 minutes.
Add Pectin:
Remove the pan from the heat and pour in the pectin.
Bring back to a boil.
- Boil Gently for another 5 minutes
- Cool and Sterilise:
Set the jam aside to cool.
While doing so, sterilise the jam jars.
Jar the jam:
Stir slightly cooled jam to distribute fruit, then spoon carefully into clean jars.
If using ordinary screw top jars, put the lids on just after you’ve put the jam in. The heat from the jam will actually seal the lid to create an airtight seal and help to keep the jam for a bit longer.
Otherwise, cover these with waxed circles and a lid.
Let them cool down completely, then store in the fridge for up to 3 weeks.
