Rich Black Currant Jam (Low-Sugar, No Pectin)

An English muffin spread with black currant jam next to a bowl of black currants and a jar of jam. a

5 from 8 votes

A rustic preserve packed with the rich flavor of blackcurrants anyone can make. It can be stored in the freezer, fridge, or in a pantry. Makes 3 half pint jars.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Dessert

Cuisine: American, British

Keyword: blackcurrant jam recipe for canning, Jam blackcurrant

Servings: servings

Calories: 29kcal

Author: Alan Bergo

Cost: 5

Equipment

1 Large pot or waterbath canner
4 Half pint mason jars with lids
1 Tongs
1 Deep heavy, non-reactive pot 3-4 quart size, preferably stainless steel, for cooking the jam
1 Candy thermometer or instant read thermometer in a pinch

Ingredients

2 lbs Roughly 6 cups blackcurrants fresh or frozen
1.5-2 cups Granulated sugar preferably organic sugar
¼ cup Rice wine vinegar or homemade vinegar from fruit
1 Lemon for zest and 4 teaspoon juice
1 Orange for zest
2 teaspoons Wild vanilla extract optional
¼ teaspoon kosher salt

Instructions

Make the Jam

Bring the sugar, salt and vinegar to a simmer and cook for 2 minutes. Add the currants and warm them through. Add a splash of vanilla extract if using.
Gently pulse the fruit with a hand blender to break it up. You can also buzz them in a food processor before cooking. If the fruit isn't broken up, it won't be spreadable.
Bring the fruit mixture to a boil and cook until the temperature of the jam reaches 215 F-220F. This is a rustic, easy recipe, and pureeing ensures it will always be thick. This means you don't need to worry if it's difficult to get it to 220F. As long as it's thick, it will be good.
As the pot boils, stir it regularly to make sure it doesn't stick to the bottom and burn.
Once the jam is thick and you're near 215-220 F, turn the heat off, beat in the lemon juice, lemon and orange zest.
Spoon the jam into clean mason jars, clean the rims of the jars with a paper towel and screw on the lids.

Canning the Jam

Prepare a water bath canner. Bring a large pot of water to a boil and add the jars of jam. Cover the pot, set a timer for ten minutes, and allow the jars to boil.
Remove the hot jars using tongs and allow to cool. Wipe the jars dry, label, date, and store in a pantry after inspecting all the jars to make sure they're sealed and the lids don't pop up when pressed.
I've opened jars 3-4 years old that were perfectly fine.

Video

Notes

Blackcurrant Freezer Jam

This is easily made into a freezer jam. Instead of canning the finished jam, potion it into freezer-safe containers and freeze. Sometimes I put jams into freezer bags, freeze them, and vacuum seal afterward for a perfect seal. As long as the jam is tightly sealed, it can last for years.

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