Black Currant Jam Recipes

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BEST EVER BLACK CURRANT JAM



Best Ever Black Currant Jam image

This Best Ever Black Currant Jam is made with only 3 simple ingredients and it's the perfect homemade jam for summer! Learn how to make jam with NO pectin in only 15 minutes!

Provided by Chrissie (thebusybaker.ca)

Categories     Breakfast     Condiment

Time 15m

Number Of Ingredients 3

4 cups fresh black currants, washed, dried and stems removed
1 1/2 cups white sugar (add an additional 1/2 cup if desired)
1 tablespoon lemon juice

Steps:

  • Add the black currants to a deep pot along with the sugar and lemon juice.
  • Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
  • Use a potato masher to mash the currants until they begin to fall apart.
  • When the mixture begins to boil, continue to stir every 30 seconds or so.
  • Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
  • Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 210 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
  • Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into 2 mason jars. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
  • Add the lids to the jars and allow to cool at room temperature until completely cool.
  • Store in the fridge and enjoy!

Nutrition Facts : ServingSize 1 jar, Carbohydrate 185 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 150 g, Calories 723 kcal

BLACK CURRANT JAM



Black Currant Jam image

Enjoy this black currant jam spread on bread, scones, muffins, pancakes, waffles, tarts, cakes, ice cream and more! It's also delicious on grilled meats or added to your barbecue sauce!

Provided by Kimberly Killebrew

Categories     condiment

Time 55m

Number Of Ingredients 4

4 cups (500g) fresh or frozen black currants (, washed, stemmed and dried tips removed)
1 1/2 cups (360ml) water
4 cups cane sugar ((black currants are more acidic and less sweet than other berries but you can use less sugar if preferred))
2 tablespoons freshly squeezed lemon juice

Steps:

  • Place the black currants in a medium stock pot along with the water. Bring to a boil then simmer for about 10 minutes until the berries are softened. Add the sugar and lemon juice and simmer until the temperature registers 220 degrees F. (I use an instant read thermometer.)
  • If you're going to use the jam within a few months, pour the jam into sterilized jars and once cool store in the fridge.For long-term storage you can use the water bath canning method: Ladle the hot jam into sterilized jars, wipe the rims of the jars and screw on the lids. Process the jars in a water bath canner (5 minutes for half pints, 10 minutes for pints and quarts). Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rims and storing them in a dark cool place to store. Makes about 3 pints.

Nutrition Facts : ServingSize 1 g, Calories 35 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 8 g

BLACKCURRANT JAM



Blackcurrant jam image

Make a pot of our stunning, seasonal blackcurrant jam and make the most of these beautiful berries. We love this sweet treat spread on freshly baked bread

Provided by Barney Desmazery

Time 1h

Yield Makes 3 x 250ml jars

Number Of Ingredients 3

600g blackcurrants , stripped off the stalks
about 400g white caster sugar or granulated sugar
juice of ½ a lemon

Steps:

  • If you don't have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.
  • You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan.
  • Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don't own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam - if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.
  • Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.

Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.5 grams fiber, Protein 0.1 grams protein

BLACK CURRANT JAM



Black Currant Jam image

Black currants are great for jam-making and they thicken and jell beautifully. You might want to cook this jam, leaving it a bit on the runny side, since as it sits it will thicken up more than other jams.

Provided by David

Number Of Ingredients 4

2 cups (250g) fresh black currants (stemmed)
3/4 cup (180ml) water
1 1/4 cup (250g) sugar
1 teaspoon fresh lemon juice

Steps:

  • In a nonreactive pot, bring the black currants and the water to a boil. Reduce the heat and cook for 10 minutes, until the black currants are softened.
  • Add the sugar and the lemon juice and cook over medium heat, stirring frequently, until the jam reaches the jelling point.
  • - If using a thermometer, it should read about 220ºF (104ºC). Or if you want to do the freezer test, put a small plate in the freezer. When the jam looks thickened, turn off the heat and put a teaspoon of the jam on the plate and stick it back in the freezer for about 5 minutes. When you take it out, it's done if you nudge your finger into it and it holds its shape. If not, continue cooking it, and retesting the jam, until it's the right consistency.
  • When ready, scrape into clean jars, cover, and turn the jars over until cool.

BLACK CURRANT JAM



Black Currant Jam image

Savour the flavour of summer with this easy Black Currant Jam. Fresh black currants, sugar and pectin are cooked briefly for scrumptious homemade jam.

Provided by 1820farm

Categories     Berries

Time 45m

Yield 8 1 8 oz jars

Number Of Ingredients 4

5 cups stemmed fully ripe black currants (about 2 qt.)
1/2 cup water
7 cups sugar
1 (57 g) box Certo, pectin crystals

Steps:

  • Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
  • Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top.
  • Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

Nutrition Facts : Calories 744.5, Fat 0.3, Sodium 17.8, Carbohydrate 192.2, Fiber 0.6, Sugar 174.7, Protein 1

RED AND BLACK CURRANT JAM



Red and Black Currant Jam image

Provided by Susan Herrmann Loomis

Categories     Condiment/Spread     Currant

Yield Makes 5 cups

Number Of Ingredients 4

2 pounds 12 ounces red currants, stemmed
1 pound 4 ounces black currants, stemmed
1/2 cup water
2-1/2 cups sugar

Steps:

  • Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming. Stir and press on them gently so they release their juices. When most of the berries are broken (after 4 to 5 minutes) and have released their juices, remove them from the heat and put them gently through a food mill - the pulp left from the berries should still be somewhat moist, not totally dry. If you press the berries too much, the resulting jelly won't be crystal clear. Strain the juice through a fine -mesh sieve and reserve.
  • Place the black currants and the water in a medium-sized, heavy bottom pan over medium high heat and cook until the berries and liquid are steaming. Stir, pressing on the berries, so they release their juices. When the berries are soft and broken and have released much of their juice remove from the heat and put them gently through a food mill. If you press the berries too much, the resulting jelly won't be crystal clear.Strain the juice through a fine -mesh sieve, and reserve.
  • Combine the juices and the sugar in a medium, heavy bottomed saucepan and bring to a boil over medium-high heat. Set the timer for exactly 3 minutes, remove from the heat and ladle the jelly into sterilized canning jars.

BLACK CURRANT AND PRIMITIVO WINE JAM



Black Currant and Primitivo Wine Jam image

Arrowroot starch takes the place of traditional pectin in this adults-only jam! Adapted from Miyoko Schinner's book The Homemade Vegan Pantry, I added some dried currants to a currant juice for extra oomph and used a smooth, "Doppio Passo" wine for a semi-sweet elegance.

Provided by YummySmellsca

Categories     Jellies

Time 1h5m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 7

3 fluid ounces red wine (I used Doppio Passo Botter Primitivo Salento IGT)
3 cups black currant juice
1/4 cup orange juice (I used blood orange juice)
3 tablespoons dried currants
3/4 cup sugar
3 tablespoons arrowroot
1/4 cup cold water

Steps:

  • Cook the wine, juices, currants and sugar over medium heat until reduced by half and syrupy, about 45 minutes.
  • Whisk together the arrowroot and water and add to the syrupy mixture.
  • Simmer 1-2 minutes, stirring constantly, until bubbly and thick.
  • Pour into jars and refrigerate up to 2 months.

Nutrition Facts : Calories 17.6, Sodium 0.2, Carbohydrate 4.2, Fiber 0.1, Sugar 3.6

BLACK CURRANT JELLY



Black Currant Jelly image

Provided by Martha Stewart

Yield Makes 3 pints

Number Of Ingredients 4

1 pound fresh black currants
3 cups water
1 cup granulated sugar
Juice of 1/2 lemon

Steps:

  • Bring black currants and water to simmer; cook until fruit is soft. Strain fruit through a jelly bag overnight (do not squeeze bag, or juice will cloud).
  • Place strained juice, sugar, and lemon juice in a pot and heat until sugar dissolves. Simmer, stirring constantly, until droplets form sheet on a spoon (220 degrees on a candy thermometer). Pour into hot, sterilized jars, and seal.

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