Homemade Black Currant Jam

I was pleasantly surprised to see that my black currant bush was simply loaded with berries! In the end we picked 4 lbs of currants from one tiny bush.
Black currants grow under the leaves so they are hard to see unless you bend down and look inside the plant.
You want to wait until the currants are large, plump and soft to the touch. They are quite sour when eaten fresh. My daughter said they taste like mango but I think they taste like pine trees smell.

What to do with black currants but make black currant jam!
When you make them into jam the taste is quite altered and we all enjoy it!
The nice thing about currants is that they are high in pectin so you don't need to add any!


Black Currant Jam

This recipe is based on the recipe found here.
Make 4.5 litres (pints) of jam.



4 lbs black currants, washed, stems removed
5 cups water
5 lbs sugar


1) Put 2-3 small plates in the freezer to test for jam setting later.
2) Wash and pick stems off currants. Place in a pot with water and bring to a gentle boil until the currants are cooked and squish easily.
3) Add sugar and stir until it dissolves.
4) Turn up heat to high and go to a rolling boil. Boil for 8-12 minutes in order to set pectin.
After 8 minutes take a teaspoon full of jam and place it on a plate from the freezer. Let the jam cool, then run your finger through the jam. If a skin gets crumpled in the jam then the jam is set and ready to be jarred, if the skin is quite thin or not present continue boiling and try again in another few minutes.
5) When the jam is set take the pot off the stove and ladle into hot sterilized jars. Seal with hot lids.
6) Process in a boiling hot water bath for 5 minutes.
7)Place jars on the counter for 12-24 hours until the lids have sealed and the jars have cooled.
8) Enjoy!