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Blackcurrant jam recipe

Are you lucky enough to have a glut of blackcurrants? Try this luscious blackcurrant jam recipe from Ghillie James.

Ghillie James' blackcurrant jam
Ghillie James' blackcurrant jam


3 litres


12 months


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


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