Seedless blackcurrant jam
- June 2012
- Makes 5 x 350g jars
- Hands-on 25 min, plus setting
Want to make your own blackcurrant jam. OF COURSE you do! There’s little wholesome than making your own from freshly picked berries. Once it’s set, spread it thickly on white bread or between layers of cake for a twist on Victoria sponge.
Or, how about trying these cute biscuits?
- Dairy-free recipes
- Gluten-free recipes
- 1kg prepared blackcurrants
- 500ml water
- 900g jam sugar
You’ll also need
- sugar thermometer
- Put the blackcurrants into a large pan with the water. Bring to the boil and simmer for 3 minutes until the fruit bursts. Press the pulp through a fine sieve into a bowl, then return to a clean pan and add the jam sugar.
- Stir over a low heat until the sugar has dissolved, then bring to a stead boil and let it boil for 10 minutes or until setting point is reached (between 104°C and 110°C on a sugar thermometer).
- Pour into warm, sterilised jars, cover the surface with waxed discs and seal with lids.
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