Mary Berry Blackcurrant Jam Recipe – Deep, Tangy, and Timeless

There’s something deeply nostalgic about the smell of bubbling fruit and sugar in a warm kitchen. When I made Mary Berry’s Blackcurrant Jam for the first time, I felt like I was stepping right into a scene from a countryside kitchen — sunlight streaming in, wooden spoon in hand, and that unmistakable aroma of tangy-sweet currants turning into glossy jam.

The first batch I made was a bit of a disaster — I overboiled it and ended up with something closer to blackcurrant toffee. The second time, I slowed down, followed Mary’s gentle approach, and produced the most vibrant, jewel-toned jam imaginable. This recipe truly captures the British art of preserving, balancing sweetness with that wonderful tart depth of blackcurrants.

---

WHY YOU’LL LOVE THIS MARY BERRY BLACKCURRANT JAM

• Only three core ingredients — no need for store-bought pectin.
• Ready in 30 minutes — simple, satisfying, and foolproof.
• Naturally rich in flavor — that deep berry sharpness balanced with sugar.
• Perfect for baking or breakfast — spread, layer, swirl, or glaze!
• Long shelf life — jars beautifully and lasts for months.

---

INGREDIENTS (AND WHY THEY MATTER)

• 1 kg blackcurrants (fresh or frozen) – Naturally high in pectin, giving that classic firm set.
• 1 kg granulated sugar – Sweetens and helps preserve.
• 250 ml water – Softens the fruit and starts the cooking process.

Optional Additions:

• 1 tbsp lemon juice – Enhances tartness and helps setting.
• 1 tsp vanilla extract – Adds a soft warmth.
• 1 tbsp brandy or port – Deepens richness for a festive twist.

Mary’s tip: Always weigh your fruit and sugar equally — it’s the golden jam ratio for perfect consistency every time.

---

EQUIPMENT YOU’LL NEED

• Large heavy-bottomed saucepan
• Wooden spoon
• Sugar thermometer (optional but handy)
• Sterilized glass jars with lids
• Small plate (for the wrinkle test)

---

STEP-BY-STEP METHOD

Step 1 – Prepare the Blackcurrants

Rinse the blackcurrants gently under cold water, removing any stems or leaves. If you’re using frozen berries, let them thaw slightly.

Step 2 – Cook the Fruit

Place the blackcurrants and water in your saucepan. Simmer over medium heat for 5–10 minutes, stirring occasionally, until the fruit softens and releases its juices. The scent at this stage — tangy and fresh — is heavenly.

Step 3 – Add the Sugar

Stir in the sugar slowly and keep stirring until it completely dissolves. This is crucial — undissolved sugar can crystallize later.

Step 4 – Boil the Jam

Increase the heat and bring the mixture to a rolling boil. Let it bubble vigorously for about 8–10 minutes, stirring every so often.
If you’re using a thermometer, aim for 105°C (220°F) — the magic setting point.

Wrinkle Test:
Drop a small spoonful of jam onto a cold plate, let it sit for 1 minute, then push it with your finger. If it wrinkles, it’s ready. If not, boil another 2 minutes and test again.

Step 5 – Skim and Jar

Remove the pan from the heat. Skim off any foam for a glossy finish. Let the jam rest for about 5 minutes, then ladle it carefully into sterilized jars.
Seal while hot, then let cool completely.

---

---

WHAT TO SERVE IT WITH

• Warm buttered toast – a classic morning treat.
• Freshly baked scones – perfect with clotted cream.
• Victoria sponge – the ultimate British teatime cake.
• Cheeseboard – pairs wonderfully with soft brie or tangy cheddar.
• Swirled into yogurt or porridge – a fruity breakfast upgrade.

---

MY TESTING NOTES & TIPS

1. Don’t rush the set – under-boiling leaves it runny, over-boiling makes it stiff.
2. Use a wide pan – more surface area = faster evaporation and even cooking.
3. Test early – you can always boil longer, but you can’t unboil jam!
4. Always sterilize jars – 15 minutes in a 120°C oven works perfectly.
5. Let rest before jarring – prevents fruit from floating to the top.

---

VARIATIONS

• Seedless Jam: Strain through a fine sieve before boiling.
• Mixed Berry Jam: Combine with raspberries or blueberries.
• Low-Sugar Jam: Replace half the sugar with honey or add chia seeds.
• Spiced Blackcurrant Jam: Stir in cinnamon or star anise for warmth.
• Boozy Jam: Add brandy or port just before bottling.

---

STORAGE & SHELF LIFE

• Unopened jars: Store in a cool, dark place for up to 12 months.
• After opening: Keep in the fridge for up to 3 weeks.
• Freezing: Yes — jam freezes well for up to 1 year.

---

NUTRITION (PER TABLESPOON)

Calories: 45 | Carbohydrates: 12g | Sugar: 11g | Fat: 0g | Fiber: 0.5g

---

FAQ

Q: Can I use frozen blackcurrants?
Yes — they work perfectly. Just thaw them slightly before cooking.

Q: Why is my jam too runny?
It may not have boiled long enough. Return to the heat and re-test after 2–3 minutes.

Q: How do I make it less sweet?
Reduce the sugar slightly and add lemon juice to balance the flavor.

Q: Can I make this jam without pectin?
Absolutely — blackcurrants naturally contain high pectin, so no need to add any.

Q: Do I need a sugar thermometer?
No, but it helps. The wrinkle test is an easy, traditional alternative.

---

Other Recipes You May Like:

• Mary Berry Apricot Jam Recipe
• Mary Berry Strawberry Jam Recipe
• Mary Berry Gooseberry Jam Recipe

---