Makes about 3 litres
Keeps for at least a year
- 1.8kg blackcurrants, pulled from their stems and washed, but small flowery ends kept intact
- 1.8kg granulated sugar
My great-grandmother Pom always made blackcurrant jam, and believed that a spoonful of jam, mixed with boiling water, was a sure-fire way to cure a cold. (I think she thought that strong Martinis and humbugs were medicinal, too, as she made sure she always had a good supply of these at all times, and consequently lived until she was well into her 90s!)
This recipe makes quite a large batch of jam. Feel free to halve the quantity, remembering to adjust the cooking times accordingly.
- Put the blackcurrants into a large saucepan with 600ml water and bring to the boil, then reduce the heat and simmer for 25 minutes until softened.
- Add the sugar and stir until gently dissolved, then increase the heat and bring to a rolling boil. Boil for around 5–8 minutes, then test for a set.
- When the jam has reached setting point, remove from the heat and leave to cool for 30 minutes, stirring occasionally, before pouring into warm sterilised jars and sealing.
Jam, Jelly & Relish by Ghillie James is published by Kyle Cathie Ltd, priced £16.99. Photography: Laura Hynd.
For more delicious jams, chutneys and relishes see our recipe collection for Preserves, Sauces & Condiments
Try this recipe for blackcurrant cordial