How to make Blackcurrant Jam | Rosie Makes Jam Recipes

Blackcurrant Jam

Dark and glossy, full of flavour, one of the first Summer jams


Stripped from stalks
2 kg
Sugar, White granulated
3 kg

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Sugar, White granulated

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  1. Remove the currants from any stems by running them through the prongs of a dinner fork.
  2. Rinse gently in a colander. Place in a large jam pan and put over a low heat until the fruit is very tender and the contents have reduced by about a third.
  3. Stir frequently during this time to prevent sticking. Be very sure that the fruit is tender before proceeding because the skins will not cook further after the sugar is added.
  4. Remove from the heat and stir in the sugar, until dissolved.
  5. Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'.
  6. When the jam has thickened slightly, usually after 10mins or so, you can test for a set.
  7. Leave to stand undisturbed overnight to cool and set.

How long will it take to make?

Preparation time:
20 mins
Cooking time:
40 mins
Total time:
1 hour

How much?

Makes approx 4.5kgs/10 lbs

Look after it

The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened.

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

We pack Blackcurrant Jam in the perfectly proportioned 212ml Orcio 

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Blackcurrant Jam

Blackcurrant Jam