Blackcurrant Jam Recipe for Canning
A simple, old-fashioned blackcurrant jam with a deep, tangy, spiced flavor. No added pectin needed, since blackcurrants set on their own, and finished below the usual gel point so it stays spreadable instead of stiff.
Servings: 112 servings, Makes 6 to 7 half pint jars
Equipment
- Canning Jars, Lids, and Rings
Ingredients
- 9 cups blackcurrants stemmed
- 5 cups sugar
- 3 tbsp lemon juice optional
Instructions
- Pick over the blackcurrants, removing the stems and any spent flowers. Add them to a thick-bottomed pot and simmer on low until they release their juice, about 10 minutes. Don't skim off the skins or pulp, since they give the jam its texture.
- Add the sugar and lemon juice, if using. Simmer, stirring frequently, until the heavy foaming stops and the jam turns silky with big, glossy, slow-popping bubbles, about 20 to 30 minutes. Keep the pot no more than two-thirds full to prevent boil-overs.
- Finish below the usual gel point. Blackcurrants are so high in pectin that they over-set, so pull the jam around 216 to 218°F rather than 220°F, adjusting down for your elevation. Cook just a minute or two past the texture change, then jar.
- Ladle into jars leaving 1/4 inch headspace, apply two-part lids finger tight, and process in a water bath canner for 10 minutes. Half-pint and pint jars use the same time. Alternatively, store in the refrigerator and use within a month or two.
Notes
Fruit Amounts: Blackcurrants run about 3 cups per pound, and one pound of sugar is about 2 cups. This recipe, as written, requires roughly 9 cups whole blackcurrants and 5 cups sugar.
Yield: This batch makes about 6 to 7 half-pint jars and divides in half cleanly. I don't suggest doubling; it may not cook evenly.
Don't Overcook: Blackcurrants are very high in pectin and over-set easily. Finish around 216 to 218°F, not 220°F, and adjust down for elevation (about 1 degree lower per 500 feet). Here at 1,000 feet, gel stage is near 218°F.
Sugar: Blackcurrants are astringent and don't make a good low-sugar jam. If reducing, cut no more than a quarter of the sugar and taste before committing to a full batch.
No Pectin or Added Acid Needed: The fruit is high in both pectin and acid. Lemon juice is optional and used for flavor only, not for the set or safe canning. Jam vs Jelly: Leave the skins and pulp in for jam. Strain the cooked fruit through a jelly bag for a smooth, seedless jelly instead. Frozen Currants: Cook straight from frozen, with no need to thaw first. Processing and Altitude: Process 10 minutes below 6,000 feet, or 15 minutes above 6,000 feet. Half-pint and pint jars use the same time.
No Pectin or Added Acid Needed: The fruit is high in both pectin and acid. Lemon juice is optional and used for flavor only, not for the set or safe canning. Jam vs Jelly: Leave the skins and pulp in for jam. Strain the cooked fruit through a jelly bag for a smooth, seedless jelly instead. Frozen Currants: Cook straight from frozen, with no need to thaw first. Processing and Altitude: Process 10 minutes below 6,000 feet, or 15 minutes above 6,000 feet. Half-pint and pint jars use the same time.
Nutrition
Serving: 1Tbsp | Calories: 40kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 30mg | Fiber: 0.001g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 16mg | Calcium: 5mg | Iron: 0.1mg
