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Mary Berry Blackcurrant Jam Recipe

Mary Berry Blackcurrant Jam Recipe

Mary Berry's blackcurrant jam is sharp, deeply flavoured, and one of the easiest jams to set.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 450g jars
Course: Breakfast
Cuisine: British
Calories: 44
Ingredients Method Notes

Ingredients
  

  • 1 kg fresh or frozen blackcurrants stalks removed
  • 300 ml water
  • 1.3 kg granulated sugar

Method
 

  1. Sterilise jars in a 140°C oven for 15 minutes.
  2. Place blackcurrants and water in a large preserving pan. Simmer over medium heat for 15–20 minutes until skins are completely soft with no resistance.
  3. Add sugar. Stir over low heat for 5–8 minutes until every grain is dissolved. Do not boil before sugar is dissolved.
  4. Increase heat to high. Bring to a rapid rolling boil. Boil hard for 8 minutes then test — drop a teaspoon on a cold saucer, leave 1 minute, push with fingertip. If it wrinkles, setting point is reached. If not, boil 2 more minutes and test again.
  5. Remove from heat. Skim foam — a knob of butter disperses it. Stand 5 minutes.
  6. Ladle into hot sterilised jars. Fill to within 5mm of top. Seal immediately. Label with date.

Notes

Soften the skins completely before adding sugar — this is the most important step.
Test for set from 8 minutes — blackcurrants have very high pectin and set quickly.
Do not over-boil — the jam becomes very firm and loses flavour.
Frozen blackcurrants work just as well as fresh.
Store unopened for up to 1 year. Refrigerate once opened and use within 6–8 weeks.
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