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–+ servings
blackcurrant jam from Christina's Cucina

Black currant Jam Recipe

Course Dressings, Sauces, Syrups & Toppings
Cuisine British
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 48
Calories 85
Author adapted by Christina Conte
A classic British jam made from blackcurrants (no pectin).

Ingredients

  • 2 lbs frozen blackcurrants
  • 20 oz water
  • 2 lb sugar about 2 1/2 cups
  • 3 Tbsp lemon juice freshly squeezed
US Customary - Metric

Instructions

  • Place the black currants and water in a heavy pot over medium low heat. Cook the fruit for about half an hour or longer, stirring occasionally, to soften the skins.
  • Add the sugar and lemon juice.
  • Increase the heat to simmer the jam briskly while constantly stirring. Use a candy thermometer to bring the temperature of the jam to 215°F (101.5°C) which should be reached in about 10 to 15 minutes.
  • Pour into warm, dry jars which have been rinsed with boiling water, along with the lids.
  • Process to seal, if desired, but you can just keep it in the fridge to be on the safe side. I make sure to hear/see my lids pop to ensure a seal.
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Nutrition

Serving: 1Tbsp | Calories: 85kcal | Carbohydrates: 22g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 62mg | Fiber: 0.003g | Sugar: 19g | Vitamin A: 44IU | Vitamin C: 35mg | Calcium: 11mg | Iron: 0.3mg
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