Mary Berry Blackcurrant Jam Recipe

Mary Berry’s Blackcurrant Jam is a rich, tangy, and beautifully glossy homemade preserve that perfectly balances sweetness with the deep, tart flavor of blackcurrants. This traditional British jam is simple to make, requires just a few ingredients, and is perfect for spreading on toast or scones or using in cakes and desserts.

What is Mary Berry Blackcurrant Jam?

Mary Berry’s Blackcurrant Jam is a classic homemade jam made by slowly simmering blackcurrants, sugar, and water until thick and spreadable. The high natural pectin in blackcurrants helps the jam set without needing artificial pectin, creating a deeply fruity, rich, and vibrant jam.

Other Popular Recipes

• Mary Berry Hot Cross Buns
• Mary Berry Spiced Ginger Cake
• Delia Smith Chocolate Roulade

Why You Should Try This Recipe

• Uses Just Three Ingredients – No artificial pectin is needed.
• Rich and Tangy Flavor – Blackcurrants add a bold, intense taste.
• Quick and Easy – Ready in under 30 minutes.
• Perfect for Baking – Great in Victoria sponge, tarts, or pastries.
• Long Shelf Life – Stores well for months.

Ingredients Needed to Make Mary Berry Blackcurrant Jam

• Blackcurrants (1 kg, fresh or frozen) – Naturally high in pectin, perfect for jam.
• Granulated Sugar (1 kg) – Sweetens and helps preserve the jam.
• Water (250 ml) – Helps soften the blackcurrants before boiling.

Optional Additions:

• Lemon Juice (1 tbsp, optional) – Enhances flavor and helps with setting.
• Vanilla Extract (1 tsp, optional) – Adds a subtle warmth.
• Brandy or Port (1 tbsp, optional) – to deepen the richness.

Equipment Needed

• Large heavy-based saucepan
• Wooden spoon
• Sterilized glass jars with lids
• Sugar thermometer (optional)
• Small plate (for wrinkle test)

Instructions to Make Mary Berry Blackcurrant Jam

Step 1: Prepare the Blackcurrants

1. Rinse the blackcurrants under cold water and remove any stalks.
2. If using frozen blackcurrants, let them thaw slightly before cooking.

Step 2: Cook the Blackcurrants

1. Place the blackcurrants and water in a large saucepan over medium heat.
2. Simmer for 5-10 minutes, stirring occasionally, until the fruit softens and releases its juices.

Step 3: Add the Sugar

1. Stir in the sugar and continue to cook over low heat, stirring until fully dissolved.
2. Increase the heat and bring the mixture to a rolling boil.

Step 4: Boil the Jam

1. Boil for 8-10 minutes, stirring occasionally to prevent burning.
2. If using a sugar thermometer, the jam should reach 105°C (220°F).
3. To check if the jam is ready, do the wrinkle test:
   • Place a spoonful of jam on a cold plate, let it sit for 1 minute, then push it with your finger.
   • If the surface wrinkles slightly, the jam is set. If not, boil for another 2-3 minutes and test again.

Step 5: Skim and Jar the Jam

1. Remove from heat and skim off any foam from the surface.
2. Let the jam rest for 5 minutes before ladling it into sterilized jars.
3. Seal tightly and allow to cool completely before storing.

What Goes Well With Mary Berry Blackcurrant Jam

• Traditional Scones with Clotted Cream – A British classic.
• Victoria Sponge Cake – Perfect for layering.
• Toast and Butter – A simple yet delightful breakfast.
• Yogurt or Oatmeal – Adds natural sweetness.
• Cheese Board – Pairs beautifully with brie or cheddar.

Expert Tips for Making the Best Blackcurrant Jam

• Use Fresh, Ripe Blackcurrants – The sweeter the fruit, the better the jam.
• Stir Constantly While Boiling – Prevents burning and ensures smooth consistency.
• Don’t Overcook – Overcooking can make the jam too thick and dark.
• Sterilize Jars Properly – Ensures a longer shelf life.
• Let the Jam Rest Before Jarring – Helps distribute the fruit evenly.

Easy Variations of Mary Berry Blackcurrant Jam

• Seedless Blackcurrant Jam – Strain the mixture through a fine sieve before boiling.
• Mixed Berry Jam – Add strawberries, raspberries, or blueberries.
• Low-Sugar Blackcurrant Jam – Reduce sugar and add chia seeds for thickening.
• Spiced Blackcurrant Jam – Stir in cinnamon or star anise for warmth.
• Alcohol-Infused Jam – Add brandy or port for a rich, boozy depth.

Best Practices to Store Mary Berry Blackcurrant Jam

• Refrigerate After Opening – Keeps fresh for up to 3 weeks.
• Store in a Cool, Dark Place – Unopened jars last up to 12 months.
• Freeze for Longer Storage – Can be frozen for up to a year.

Nutrition Value (per tablespoon):

• Calories: 45
• Carbohydrates: 12g
• Sugar: 11g
• Fat: 0g
• Fiber: 0.5g

FAQs

Why is my blackcurrant jam too runny?

If the jam is too runny, it may need more cooking time. Boil for another 2-3 minutes and test again using the wrinkle test.

Can I use frozen blackcurrants for this recipe?

Yes! Frozen blackcurrants work well, but let them thaw slightly before cooking.

How long does homemade blackcurrant jam last?

Unopened jam can last up to a year in a cool, dark place. Once opened, refrigerate and consume within 3 weeks.

Can I make blackcurrant jam without sugar?

Yes! Replace sugar with a sugar substitute and use chia seeds for thickening.

Final Words

Mary Berry’s Blackcurrant Jam is an easy, traditional, and delicious homemade preserve that captures the bold, rich taste of fresh blackcurrants. Whether used on scones, toast, cakes, or desserts, this classic jam recipe is a must-try. Make a batch today and enjoy homemade goodness all year round!

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