Black Currant Jam

Name: Black Currant Jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 small jars
Ingredients: 1 lb black currants; 1 ¾ cups granulated sugar; scant 1 cup water; 2 tablespoons fresh lemon juice

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3 small jars
Calories
559 kcal
Course
Condiments
Cuisine
German

Black Currant Jam

Freya Patterson

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Unique black currant jam made without pectin and so full of flavor!

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Ingredients

Servings

1 lb black currants Note 1
1 ¾ cups granulated sugar Note 2
scant 1 cup water
2 tablespoons fresh lemon juice

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Instructions

Prepare: Rinse the black currants in a sieve. Remove the stems.
Cook: Place sugar and water into a pot. Bring to a boil on medium-low heat. Add berries and lemon juice, bring to a boil again. Cook on medium-low heat for about 10 minutes or until the jam reaches about 104 degrees Celsius/ 220 degrees Fahrenheit (or 102 degrees Celsius/ 216 degrees Fahrenheit for an altitude of approximately 300 m/ 1000 feet or more). (Note 3).
Jars: Remove what’s left from the foam with a spoon. Transfer the jam to sterilized jars.
Can: For a longer shelf-life, can in a water bath for 10 minutes; it will keep for about 1 year. Or refrigerate the jam; it will keep for at least 4 months.

Notes

I prefer to weigh the berries rather than measure them in cups; the black currants growing in my garden don’t have a consistent size, some are what I would call a regular size, but many are very small. And you will be amazed how different the results are if you try to google this gram amount converted into cups; it goes from 2 to 5 cups, which is quite a lot.
You can increase the sugar up to 500 g/ 1.1 lb/ 2 ½ cups if you wish. However, I don’t recommend it unless you have a very sweet tooth. I love the slightly bitter tartness of the black currants.
If you cook it for about 10 minutes, the jam will have a runnier consistency. If you cook it for about 15 minutes, it will be thicker, like mine in the pictures. The cooking time depends on the pan's width; the wider the pot, the sooner the jam will be ready.
Altitude and gel point:
Sea level – 104 C/ 220 F
300 m/ 1000 feet – 102 C/ 216 F
900 m/ 3000 feet – 101 C/ 214 F
1200 m/ 4000 feet – 100 C/ 212 F
1500 m/ 5000 feet – 99 C/ 211 F
1800 m/ 6000 feet – 98 C/ 209 F
2100 m/ 7000 feet – 97 C/ 207 F