Made with less sugar than most recipes, it's a sweet and sharp jam with a lovely fruity flavour. The addition of chilli gives a delicious warmth that's very much present, but not completely obvious. It also complements the blackcurrant notes beautifully. Try it once and you won't look back.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Jams, Chutneys etc
Cuisine: British
Keyword: blackcurrant jam, blackcurrants, chillies, jam
Place the blackcurrants, water and chilli (if using) into a large pan. Bring to the boil and simmer for five minutes or until the fruit is tender.
400 g blackcurrants, 100 ml water, 1 red chilli
Take off the heat and pour in the sugar. Stir until the sugar is completely dissolved.
310 g granulated sugar
Crank up the heat and bring the blackcurrants to a rolling boil. Boil until setting point is reached. This usually takes between five to ten minutes.
If any scum has formed on the top, scoop it off with a metal spoon and discard. Stir.
Using a ladle and jam funnel, pour into warm sterilised jars. Cap immediately with clean sterilised lids and twist tight.
Notes
Makes 3 x 250 ml / 8.5 oz full jars. With a serving size of roughly 1 tbsp, there are approximately 45 servings in total.
Larger Batch
To make 4-5 jars instead of 3, use the following quantities:
600g blackcurrants
150ml water
1 ½ chillies (optional)
450g sugar
Prep Time
Prep time will very much depend on what state your blackcurrants are in. If they're homegrown, this obviously doesn't include picking time and you may need to strip them off of their stalks if that hasn't already been done. For the purposes of this recipe, I'm assuming the blackcurrants are ready to go.
Wrinkle Test
To test for setting point use the wrinkle test. Remove the pan from the heat after it's boiled for five minutes. Place half a teaspoon of the jam onto a cold plate. Leave for thirty seconds, then push your finger up against the jam. If it wrinkles it's set. If it's still runny, it's not. Boil the jam for two more minutes and test again. Repeat until the jam is set.
How Long Will It Last?
Blackcurrant jam is at its best in the first six months, but it should last for up to a year if you keep it in a cool dark place. Once you've opened the jar, however, it's best to keep it in the fridge.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.