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Seedless blackcurrant jam

Published: 24 May 16
Updated: 18 Mar 24

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?

Easy
June 2012

Test kitchen approved

Makes 5 x 350g jars
Hands-on 25 min, plus setting

Or, how about trying these cute biscuits?

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Ingredients

1kg prepared blackcurrants
500ml water
900g jam sugar

You’ll also need

sugar thermometer

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Method

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.