Description

A nutrient-packed black currant jam recipe that transforms tart, antioxidant-rich berries into a perfectly balanced preserve. Bursting with vitamin C, deep flavor, and vibrant color, this homemade jam outshines store-bought alternatives in both taste and nutrition.

Ingredients

Scale

1 kg (2.2 lbs) fresh blackcurrants, stems removed
2 cups granulated sugar (400g)
1/4 cup filtered water (60ml)
1 tablespoon fresh lemon juice (15ml)

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Instructions

Wash black currants thoroughly, remove stems, and discard blemished berries.
Place berries in a saucepan with 2 tablespoons water. Cook 5-7 minutes until berries burst.
Gently crush about 70% of the berries to release juices.
Add remaining water and sugar, stir until dissolved, and bring to a vigorous boil.
Skim foam with a slotted spoon and discard.
Cook until mixture reaches 240°F (116°C) or passes cold water test (about 15-20 minutes).
Remove from heat, stir in lemon juice, and mix well.
Pour hot jam into sterilized jars, leaving 1/4 inch headspace. Seal and store.

Notes

Black currants have naturally high pectin, so this jam sets quickly. Do not overcook past 240°F or jam will become rubbery. Always sterilize jars for safe storage.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Jam & Preserves
Method: Stovetop
Cuisine: European

Nutrition

Serving Size: 1 tablespoon
Calories: 35
Sugar: 8g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1.2g
Protein: 0g
Cholesterol: 0mg