Delia Smith Blackcurrant Jam Recipe

Delia Smith’s Blackcurrant Jam is a wonderfully tangy and deeply flavored preserve made with fresh blackcurrants and sugar. Known for its intense color and rich taste, this jam is ideal for spreading on toast, dolloping onto scones, or layering in Victoria sponge cakes. The recipe is straightforward and makes use of the blackcurrants’ naturally high pectin content—so no extra setting agents are needed.

What is Delia Smith’s Blackcurrant Jam?

This jam is a traditional British preserve made by boiling blackcurrants, water, and sugar until thick and glossy. The high pectin content in blackcurrants helps the jam set naturally, making it a perfect first choice for homemade jam-making.

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Why You Should Try This Recipe

Bold, Tart Flavor – Excellent balance of sweetness and tang.
Naturally High in Pectin – No need for added pectin or gelling agents.
Minimal Ingredients – Just blackcurrants, sugar, and water.
Long Shelf Life – Can be stored for up to a year unopened.
Perfect for Cakes and Cream Teas – A pantry essential.

Ingredients Needed to Make Delia Smith’s Blackcurrant Jam

Blackcurrants (900g / 2 lbs, washed and de-stalked)
Water (600ml / 1 pint)
Granulated Sugar (1.8kg / 4 lbs)

Equipment Needed

Large preserving pan or heavy-bottomed saucepan
Wooden spoon
Jam thermometer (optional)
Sterilized glass jars with lids
Ladle and funnel (optional)
Cold plate (for wrinkle test)

Instructions to Make Delia Smith’s Blackcurrant Jam

Step 1: Prepare the Blackcurrants

Rinse the blackcurrants thoroughly and remove any stalks or leaves.
Place the blackcurrants and water in a large pan.

Step 2: Soften the Fruit

Simmer gently over medium heat for about 25–30 minutes, until the fruit is soft and the skins have burst.
Stir occasionally to prevent sticking.

Step 3: Add the Sugar

Add the sugar to the pan and stir over low heat until fully dissolved.
Once dissolved, increase the heat and bring the mixture to a rapid boil.

Step 4: Boil to Setting Point

Boil the jam for 10–15 minutes, or until it reaches 105°C (220°F) on a thermometer.
To test without a thermometer, place a small amount on a chilled plate, let it sit for 30 seconds, and then push gently—if it wrinkles, the jam is ready.

Step 5: Skim and Jar the Jam

Remove from heat and skim off any foam from the surface.
Allow the jam to cool slightly for 5 minutes to let the fruit settle.
Ladle into warm, sterilized jars, seal with lids, and allow to cool completely.

Step 6: Label and Store

Label the jars with the date and contents, then store them in a cool, dark place. Refrigerate after opening.

What Goes Well With Delia Smith’s Blackcurrant Jam

Scones with Clotted Cream – A tangy twist on a classic.
Victoria Sponge Cake – Rich fruitiness for a perfect layer.
Toast or Crumpets – Ideal for breakfast or tea.
Yogurt or Oatmeal – Stir in for a tart, fruity kick.
Ice Cream Topping – Adds vibrant color and flavor.

Expert Tips for Making the Best Blackcurrant Jam

Use Fresh, Firm Blackcurrants – Overripe ones may reduce the pectin level.
Stir Constantly After Adding Sugar – Prevents burning at the base.
Do Not Overcook – Boiling too long may thicken the jam excessively.
Sterilize Jars Properly – Ensures a safe, long-lasting product.

Easy Variations of Blackcurrant Jam

Blackcurrant & Apple Jam – Add chopped Bramley apples for texture and sweetness.
Blackcurrant & Vanilla Jam – Stir in a teaspoon of vanilla extract after boiling.
Spiced Blackcurrant Jam – Add a pinch of ground cloves or cinnamon.
Low-Sugar Version – Reduce sugar and use a sugar-substitute gelling agent.
Seedless Jam – Strain the jam through a sieve for a smooth texture.

Best Practices to Store Delia Smith’s Blackcurrant Jam

Unopened Jars – Keep in a dark, cool place for up to 12 months.
Opened Jars – Store in the refrigerator and consume within 3–4 weeks.
Always Use Clean Spoons – Avoid contamination.

Nutrition Value (per tablespoon)

Calories: ~55
Sugar: ~13g
Carbohydrates: ~14g
Fat: 0g
Fiber: ~0.4g

FAQs

Can I use frozen blackcurrants to make jam?

Yes, frozen blackcurrants work perfectly. Just thaw them completely and drain any excess liquid before cooking.

Why hasn’t my blackcurrant jam set?

It may not have reached the setting temperature of 105°C (220°F). If it hasn’t wrinkled during the cold plate test, return it to the heat and boil for a few more minutes before testing again.

Do I need to add pectin to blackcurrant jam?

No, blackcurrants are naturally high in pectin, so additional pectin is not required for this recipe to set properly.

How long can I store homemade blackcurrant jam?

Unopened jars will keep for up to 1 year in a cool, dark place. Once opened, store in the refrigerator and use within 3 to 4 weeks.

Final Words

Delia Smith’s Blackcurrant Jam is a brilliant example of how a simple recipe can yield deep, rich flavor with very little effort. Ideal for preserving the best of summer berries, this jam adds a burst of tart sweetness to your breakfast table, baking, or afternoon tea.