Mary Berry Blackcurrant Jam Recipe

Intense, tart blackcurrants and sweet granulated sugar elevate this Mary Berry blackcurrant jam to a deep, jewel-toned favorite you’ll always want at the heart of your pantry. It’s delicious with buttery croissants, thick-cut sourdough toast, warm rice pudding, a classic Victoria sponge; in fact most things.

Mary Berry Blackcurrant Jam Recipe Ingredients

• 1 kg (2.2 lbs) blackcurrants, stripped from their stalks
• 1.2 litres (2 pints) water
• 1.5 kg (3.3 lbs) granulated sugar
• A small knob of butter (optional, to help reduce foam)

How To Make Mary Berry Blackcurrant Jam Recipe

1. Prepare the fruit and jars: Before you start, place a few small saucers in the freezer to use for the setting test later. Wash the blackcurrants and ensure all stalks and “tails” are removed. Sterilize your jars by washing them in hot, soapy water, rinsing well, and placing them in a low oven (140°C) for at least 15 minutes.
2. Soften the skins: Place the blackcurrants and the water into a large, heavy-based preserving pan. Bring to a boil, then reduce the heat and simmer gently for about 30 to 45 minutes. This is a critical stage; blackcurrant skins are naturally tough and they will not soften once the sugar is added, so ensure they are completely tender before moving to the next step. The liquid should reduce by about one-third.
3. Dissolve the sugar: Pour the granulated sugar into the pan. Stir over a very low heat until every single grain of sugar has dissolved. You can check this by looking at the back of your wooden spoon; if you see crystals, keep stirring on low. Do not let the mixture boil until the sugar is fully gone.
4. Reach the setting point: Increase the heat to high and bring the jam to a full, rolling boil. Let it boil rapidly for about 10 to 15 minutes. Blackcurrants are naturally very high in pectin, so this jam usually reaches its setting point quite quickly compared to other fruits.
5. Perform the wrinkle test: Remove the pan from the heat. Take a cold saucer from the freezer and drop a small amount of jam onto it. Let it cool for a minute, then push the edge with your finger. If the surface wrinkles up, the jam is set. If it is still liquid, return the pan to the heat and boil for another 2 minutes before testing again.
6. Finish and jar: Once the setting point is reached, stir in a small knob of butter to help disperse any foam or “scum” on the surface. Let the jam sit for about 10 minutes; this allows the skins to settle so they don’t all float to the top of the jar. Carefully ladle the hot jam into your warm, sterilized jars and seal them immediately with lids.

Recipe Tips

• The Soft Skin Secret: Never add the sugar until the blackcurrant skins are mushy. If you add sugar too early, the skins will remain tough and leathery, which can ruin the texture of the jam.
• Why Granulated Sugar works: Unlike blackberries, blackcurrants are packed with natural pectin. You don’t need expensive “jam sugar” for this recipe; regular granulated sugar will provide a perfectly firm set.
• Water Ratio: Blackcurrants are much drier than other berries, which is why this recipe requires a significant amount of water to create a spreadable consistency.
• Stripping the stalks: A quick way to remove blackcurrants from the stalks is to hold the top of the stem and run a fork down the length to “comb” the berries off into a bowl.

What To Serve With Mary Berry Blackcurrant Jam Recipe?

This Mary Berry Blackcurrant Jam Recipe is a bold, intensely fruity spread that needs a creamy or neutral pairing! A Toasted Crumpet with melting butter is the classic choice for a cozy afternoon snack. For a more traditional dessert, a spoonful inside a Victoria Sponge Cake adds a lovely sharp tang that pairs perfectly with sweet buttercream! A swirl in Creamy Greek Yogurt or a topping for New York Cheesecake pairs wonderfully with the deep, dark berry notes.

How To Store Mary Berry Blackcurrant Jam Recipe

• Pantry Storage: Keep sealed, sterilized jars in a cool, dark place like a pantry or cupboard. The jam will remain at peak quality for up to 12 months.
• Refrigerate: Once the seal is broken and the jar is opened, store it in the refrigerator. It is best consumed within 6 weeks for the freshest flavor.
• Freezing: Jam is a preserved product and does not require freezing.

Mary Berry Blackcurrant Jam Recipe Nutrition Facts

• Calories: 55 kcal (per tablespoon)
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 2 mg
• Total Carbohydrates: 14 g
• Protein: 0.1 g
• Fiber: 0.8 g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Try More Recipes:

• Mary Berry Banana Chocolate Chip Muffins Recipe
• Mary Berry Lemon and Blueberry Muffins Recipe
• Mary Berry Lemon Drizzle Muffins Recipe

Mary Berry Blackcurrant Jam Recipe

Author: Chloe Saidani Cooking Method:Boiling Cuisine:British Courses:Breakfast

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 30 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:55 kcal Best Season:Available

Description

A traditional, high-pectin blackcurrant jam with a rich purple color and an intense, tart-sweet flavor profile.

Ingredients

• 1 kg blackcurrants
• 1.5 kg granulated sugar
• 1.2 litres water
• Small knob of butter

Instructions

1. Simmer blackcurrants and water for 30-45 minutes until skins are very soft.
2. Add sugar and stir on low heat until fully dissolved.
3. Bring to a rapid rolling boil for 10-15 minutes.
4. Test for set on a cold saucer; look for the “wrinkle.”
5. Stir in butter to clear foam and let sit for 10 minutes.
6. Pour into sterilized jars and seal while hot.

Notes

• Ensure skins are tender before adding sugar; they won’t soften after.
• Use a large enough pot to prevent the jam from boiling over.
• This jam is perfect for gifting due to its long shelf life.