Blackcurrant Jam Recipe for Canning
This recipe makes a simple blackcurrant jam that's just sweet enough and plays up the spicy flavor of the blackcurrants. One batch yields 8 half-pint jars, but can easily be divided in half.
Servings: 64 servings, Makes 8 half pint jars
Ingredients
- 3 lbs blackcurrants stems removed, roughly 9 cups
- 2.5 lbs sugar roughly 5 cups
- 3 tbsp lemon juice optional
Instructions
- Add the blackcurrants to a thick-bottomed pot and simmer on low for about 10 minutes until they begin to release their juice.
- Add sugar and lemon juice (if using). Simmer for about 30 minutes, stirring frequently to prevent boiling over. It will foam heavily, make sure the pot is no more than 2/3rds full when you start.
- When the jam stops foaming and begins to thicken, cook for another few minutes before pouring into canning jars. If you're using a thermometer, the jam should be roughly 218 to 220 degrees F at sea level. Be sure to adjust for altitude! See note above.
- Load into half-pint canning jars leaving 1/4 inch headspace. Attach 2 part lids and process in a water bath canner for 10 minutes. Or, alternatively, store in the refrigerator and use within a month or two.
Nutrition
Serving: 1grams | Calories: 82kcal | Carbohydrates: 21g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 70mg | Fiber: 0.002g | Sugar: 18g | Vitamin A: 49IU | Vitamin C: 39mg | Calcium: 12mg | Iron: 0.3mg