A deep, intensely fruity blackcurrant jam with a gorgeous near-black colour and bold, complex flavour. One of the most rewarding jams you’ll ever make.
INGREDIENTS
• 1000 grams fresh blackcurrants, stalks removed
• 800 grams jam sugar (or granulated sugar)
• 150 milliliters water
• 1 lemon, juiced
• 1 teaspoons vanilla bean paste
• 1 cinnamon stick
STEPS
1. Prep: Put two small plates in the freezer. Sterilise your jars by washing in hot soapy water, rinsing well, then placing in a 120°C oven for 15 minutes.
2. Soften the blackcurrants: Place 1000 grams fresh blackcurrants, stalks removed and 150 milliliters water in a large, wide heavy-bottomed saucepan. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes until the skins have softened completely.
3. Dissolve the sugar: Add 800 grams jam sugar (or granulated sugar), 1 lemon, juiced, 1 teaspoons vanilla bean paste, and 1 cinnamon stick. Stir over a low heat until every grain of sugar has fully dissolved. Do not allow to boil at this stage.
4. Boil to setting point: Bring to a full rolling boil and boil hard for 8–12 minutes, stirring occasionally and skimming any dark foam from the surface.
5. Test for set: Drop a small spoonful onto a frozen plate, wait 30 seconds, then push with your finger. If it wrinkles, it’s set. If not, boil for a further 2–3 minutes and test again.
6. Jar up: Remove the cinnamon stick. Leave to stand off the heat for 10 minutes, then pour into warm sterilised jars, seal immediately, and cool completely before labelling.
NOTES
Unlike redcurrants, blackcurrants need a little water added at the start to soften the skins before the sugar goes in — skip this step and the skins can turn tough. The cinnamon stick is the signature twist here, adding a gentle warmth that complements the deep, almost wine-like flavour of blackcurrants beautifully. Remove it before jarring. Makes approximately 3–4 standard jars.