Holly Farrell

Blackcurrant jam

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Preparation info
  • Makes about

    2.4

    kg
    • Difficulty

      Easy

Appears in
The Jam Maker's Garden: Grow Your Own Seasonal Preserves
The Jam Maker's Garden

By Holly Farrell

Published 2017

  • About

My husband’s favourite jam, this is the one I make in the largest quantities every year. It gets used in all the usual jammy ways, but I particularly like to spread it in the middle of a chocolate cake. Make sure you’ve taken off any little bits of stalk, but there’s no need to take off the dried flower ends.

Ingredients

  • 1 kg/2 lb 3 oz blackcurrants, de-stalked
  • 600

Method

  • Put the prepared fruit in a large pan with the water. Cook at a gentle simmer until the fruit is soft (easily squished against the side of the pan with the back of a spoon), but still holding its shape.
  • Add the sugar and stir until it is all dissolved, then bring to the boil.
  • Boil rapidly until it reaches the setting point (see