All you’ll need for this recipe is sugar, lemon juice, water and, of course, blackcurrants!
- 600g fresh or frozen blackcurrants
- 100ml water
- 400g sugar
- Juice of 1/2 a lemon (about 1-1.5 tablespoons)
The great thing about making jam is that the fruit is going to become mushy during cooking anyway, so you can use frozen fruit, not just fresh.
That means you can pick bunches of blackcurrants as they ripen and then store them to use later. Just remove the stalks, wash and freeze them.
Keep harvesting more and more batches of fruit until you have enough frozen and fresh currants to make your jam.
You will need:
In terms of equipment, here’s what I used:
- Large stainless steel pan – you could use a jam pan
- Jam thermometer
- A wide neck stainless steel jam funnel
- Jam jars – collect and wash your old jars or buy some new jars
I’ve made a video so you can see the full jam-making process, or you can scroll down to read the simple step-by-step instructions below.
- Put 600g of blackcurrants into a large stainless steel pan.
- Pur over 100ml of water
- Bring the water and blackcurrants to the boil – be careful!
- Add 400g sugar and stir it in
- Add the juice of half a lemon and stir in
- Once the sugar has dissolved, increase the boiling temperature until the jam reaches 104-105 degrees, which is setting temperature – please BEWARE – you will be badly burnt if you touch the boiling jam.
- Sterilise the jars and use a stainless steel jam funnel to fill them with jam.
- Fill up to 1/2 an inch from the top and then seal with the lid.
- Add a label with a date.
- Once you open a pot of jam to enjoy, store it in the fridge.
I hope you enjoy making jam from your allotment harvest. Please be EXTRA CAREFUL when making jam because the boiling temperature it needs to reach is burning hot and can cause a lot of harm. Let me know if you make your own jam in the comments below and I’d love to hear about any fruit jam combinations you’ve tried out yourself.