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Blackcurrant Jam
Blackcurrant Jam is a traditional British recipe for a classic preserve of whole blackcurrants cooked with sugar and water until they reach the setting point before being stored in jars for later use. The full recipe is presented here and I hope you enjoy this classic British version of: Blackcurrant Jam.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Makes:
4 jars
Rating: 
Tags : Vegetarian RecipesBritish Recipes
Blackcurrant Jam: Classic British recipe for a preserve of whole blackcurrants cooked with sugar and water until they reach the setting point before being stored in jars for later use shown served on a scone with cream.
Ingredients:
2.7kg sugar
1.8kg blackcurrants
1.8l water
Method:
Wash the blackcurrants, removing and stalks and leaves. Place the fruit in a heavy-bottomed saucepan along with the water. Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the side of the pan with a wooden spoon until the fruit is tender.
Add the sugar to the saucepan, heat through, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
