Mary Berry Blackcurrant Jam Recipe

The Mary Berry Blackcurrant Jam Recipe is a wonderfully rich preserve with a deep purple colour and a bold sweet-sharp flavour that perfectly captures the taste of fresh blackcurrants. It’s the sort of homemade jam that feels perfect spread over warm toast, spooned onto scones or swirled into desserts.

A good blackcurrant jam should have a thick, glossy texture with a beautifully balanced flavour that combines natural tartness with gentle sweetness. The blackcurrants provide plenty of natural pectin, helping the jam set perfectly while keeping the fresh fruit flavour vibrant, rich and intensely fruity.

Ingredients

For the Jam

• 1kg blackcurrants
• 1.25kg granulated sugar
• 250ml water

How to Make Mary Berry Blackcurrant Jam Recipe

Prepare the Blackcurrants

Rinse the blackcurrants thoroughly and remove any stems or leaves.

Cook the Fruit

Place the blackcurrants and water into a large saucepan and simmer gently for about 10 minutes until softened.

Add the Sugar

Stir in the granulated sugar until completely dissolved.

Boil the Jam

Bring the mixture to a rolling boil and cook for 10–15 minutes until thickened.

Test the Setting Point

Place a spoonful of jam onto a chilled plate and push it gently with your finger. If it wrinkles, the jam is ready.

Skim the Foam

Remove any foam from the surface for a clear, glossy finish.

Fill the Jars

Pour the hot jam into sterilised jars and seal immediately with lids.

Cool and Store

Leave the jars to cool completely before storing in a cool, dark place.

Recipe Tips

• Use fresh blackcurrants for the best flavour — frozen ones can be watery and dilute the taste.
• Ensure the sugar is fully dissolved before boiling — undissolved sugar can cause crystallisation.
• Boil the jam vigorously — a gentle boil might not reach the setting point, resulting in runny jam.
• Test the setting point using a chilled plate — this prevents overcooking, which can make the jam too thick.
• Skim off foam for a clear jam — foam can cloud the appearance and affect texture.
• Sterilise jars properly — this prevents spoilage and extends the shelf life of the jam.

Healthy Alternatives / Variations

• Add a splash of vanilla extract for a subtle flavour twist.
• Mix in a handful of raspberries for a mixed berry jam.
• Include a pinch of cinnamon for a warm, spiced note.
• Add a tablespoon of lemon juice for extra tartness.
• Stir in a few mint leaves for a refreshing hint.

Ingredient Substitutions

• Use caster sugar instead of granulated for a finer texture.
• Replace blackcurrants with redcurrants for a sweeter jam.
• Try honey instead of sugar for a different sweetness profile.
• Use frozen blackcurrants if fresh are unavailable.

How to Serve

Serve this blackcurrant jam generously spread over warm toast or freshly baked scones. It’s also delightful as a filling for sponge cakes or as a topping for creamy desserts.

Pairing Ideas

Pair this jam with a sharp cheddar cheese for a delightful sweet and savoury combination. It also complements a classic Victoria sponge or can be swirled into yogurt for a fruity breakfast treat.

How to Store Leftovers

Room Temperature

Store unopened jars in a cool, dark place for up to a year. Once opened, keep the jam in the fridge and use within a month.

Fridge

Once opened, the jam should be stored in the fridge to maintain freshness and prevent spoilage.

Freezer

Not recommended — freezing can alter the texture of the jam.

Reheating

To refresh opened jam, simply stir well before use to ensure an even consistency.

Nutrition (per serving, approx.)

• Calories: 50 kcal
• Carbohydrates: 12g
• Protein: 0g
• Fat: 0g

FAQs

Can I use frozen blackcurrants?

Yes, you can use frozen blackcurrants if fresh ones are unavailable. However, they may release more water, so you might need to adjust the cooking time to achieve the right consistency.

Why is my jam not setting?

If your jam isn’t setting, it might not have reached the correct temperature. Ensure it reaches 105°C (221°F) and test the setting point using a chilled plate to confirm it’s ready.

How do I sterilise jam jars?

To sterilise jam jars, wash them in hot soapy water, rinse well, and dry them in a warm oven. This will kill any bacteria and prevent spoilage.

Can I reduce the sugar in the recipe?

Reducing the sugar can affect the setting properties and shelf life of the jam. It’s best to use the recommended amount for optimal results.

Mary Berry Blackcurrant Jam Recipe

Recipe by Eleanor HayesCourse: BreakfastCuisine: BritishDifficulty: Beginner

Servings

4 jars

people

Prep time

20

minutes

Cooking time

40

minutes

Total time

60

minutes

Calories

50

kcal

1

hour 

Mary Berry Blackcurrant Jam Recipe is a simple method for making delicious homemade jam with a rich, sweet-tart flavour.

Ingredients

• 1kg blackcurrants

• 1.25kg granulated sugar

• 250ml water

Directions

• Rinse and clean the blackcurrants, removing stems and leaves.
• Simmer the blackcurrants with water until soft and juicy, about 10 minutes.
• Stir in the granulated sugar until fully dissolved.
• Boil the mixture for 10–15 minutes until it thickens and reaches 105°C (221°F).
• Test the jam’s setting point by placing a spoonful on a chilled plate and checking for wrinkles.
• Skim off any foam from the surface of the jam.
• Pour the hot jam into sterilised jars and seal with lids.
• Cool the jars completely at room temperature before storing.

Notes

• Use fresh blackcurrants for the best flavour — frozen ones can be watery and dilute the taste.
• Ensure the sugar is fully dissolved before boiling — undissolved sugar can cause crystallisation.
• Boil the jam vigorously — a gentle boil might not reach the setting point, resulting in runny jam.
• Test the setting point using a chilled plate — this prevents overcooking, which can make the jam too thick.
• Skim off foam for a clear jam — foam can cloud the appearance and affect texture.
• Sterilise jars properly — this prevents spoilage and extends the shelf life of the jam.