Description
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.
Ingredients
- 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) – deepen the richness.
Instructions
Step 1: Prepare the Blackcurrants
- Rinse the blackcurrants under cold water and remove any stalks.
- If using frozen blackcurrants, let them thaw slightly before cooking.
Step 2: Cook the Blackcurrants
- Place the blackcurrants and water in a large saucepan over medium heat.
- Simmer for 5-10 minutes, stirring occasionally, until the fruit softens and releases its juices.
Step 3: Add the Sugar
- Stir in the sugar and continue to cook over low heat, stirring until fully dissolved.
- Increase the heat and bring the mixture to a rolling boil.
Step 4: Boil the Jam
- Boil for 8-10 minutes, stirring occasionally to prevent burning.
- If using a sugar thermometer, the jam should reach 105°C (220°F).
- 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
- Remove from heat and skim off any foam from the surface.
- Let the jam rest for 5 minutes before ladling it into sterilized jars.
- Seal tightly and allow to cool completely before storing.