Blackcurrant jam

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

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By Saga Magazine | Published - 21 Jun 2026

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.

Makes about 3 litres
Keeps for at least a year

Ingredients

1.8kg blackcurrants, pulled from their stems and washed, but small flowery ends kept intact
1.8kg granulated sugar

Method

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.

Recipe extracted from Jam, Jelly & Relish: Simple Preserves, Pickles & Chutneys & Creative Ways to Cook with Them by Ghillie James (Kyle Books)

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Blackcurrant jam

Ingredients

Method

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