Make Homemade Jam
Foraging with Family: Our Favourite Homemade Blackcurrant Jam Recipe
There is nothing quite like the feeling of heading out into the countryside with the family, baskets in hand, to see what nature's hedgerows have waiting for us. Foraging has become one of our absolute favourite family traditions. Every year, we love looking out for wild blackberries and dark, glossy elderberries, turning our weekend walks into a treasure hunt that everyone looks forward to.
While our latest outdoor adventure filled our baskets with a wonderful mix of wild berries, today I am sharing a kitchen staple that pairs beautifully with any rustic breakfast spread: Homemade Blackcurrant Jam.
Blackcurrants have a spectacular, bold tartness that balances perfectly with sugar. By using jam sugar, you get a reliable, foolproof set every single time without losing that bright, fresh fruit colour and flavour to hours of boiling.
Here is how to make it, complete with the vital "cold plate trick" and step-by-step jar sterilisation!
⏳ Prep & Cook Times
Prep time: 15 minutes
Cook time: 20 minutes
Yields: Approximately 3–4 standard jam jars
🛒 Ingredients
1kg fresh or frozen blackcurrants (washed and destalked)
400ml to 500ml water
900g jam sugar (sugar with added pectin)
Juice of 1/2 a small lemon (optional, for an extra zesty kick)
🧼 How to Sterilise Your Jam Jars
Sterilising your jars is a crucial step to ensure your homemade jam stays fresh and mould-free for months. The easiest way to do this at home is using your oven while the fruit is simmering.
Wash the jars: Thoroughly clean your glass jars and metal lids in warm, soapy water. Rinse them well, but do not dry them with a tea towel.
Heat in the oven: Place the damp jars upside down on a baking tray. Put them into a preheated oven at 140°C (120°C fan / Gas Mark 1) for 15–20 minutes.
Handle the lids: Boil the metal lids in a small saucepan of water for 5 minutes, or simply place them in the oven with the jars if they do not have rubber seals.
Keep them warm: Leave the jars in the warm oven until you are ready to fill them. Crucial tip: Never pour hot jam into cold jars, or cold jam into hot jars, otherwise the glass may crack!
👩🍳 Step-by-Step Instructions
Step 1: Chill Your Plates
Before you even turn on the hob, place 2 or 3 small ceramic saucers into the freezer. You will need these thoroughly chilled later on to test if your jam has set properly.
Step 2: Soften the Fruit
Pop your washed blackcurrants and water into a large, heavy-based saucepan or preserving pan. Bring the water to a gentle boil, then lower the heat. Let it simmer for about 10 minutes until the fruit skins are completely soft and the berries have burst open, releasing their deep purple juices.
Step 3: Dissolve the Sugar
Turn the heat down to low. Pour in the jam sugar (and the lemon juice, if you are using it). Stir continuously for a few minutes until all the sugar crystals have completely dissolved into the fruit. Tip: Do not let the mixture boil until you can no longer feel any gritty sugar granules on the bottom of the pan!
Step 4: Boil to Setting Point
Once the sugar is fully dissolved, crank up the heat to bring the pan to a rapid, rolling boil. Let it boil steadily for about 10 minutes, stirring occasionally to make sure the jam doesn't catch or burn on the bottom.
Step 5: The Crinkle Test
Slide the pan off the heat source so it doesn't overcook. Retrieve one of your cold plates from the freezer and drop a small spoon of hot jam onto it. Leave it for one minute to cool, then gently push the edge of the jam with your finger. If the surface crinkles and holds its shape, your jam is ready! If it’s still runny, return the pan to the heat, boil for another 2 minutes, and test again with a fresh cold plate.
Step 6: Jar and Seal
Let the jam rest in the pan for 10 to 15 minutes. This cools it slightly so the fruit pieces distribute evenly rather than sinking to the bottom of your jars. Skim off any foam from the surface, give it a final gentle stir, and ladle the warm jam into your hot, sterilised glass jars. Seal tightly with the lids, let them cool completely, and enjoy!
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