A simple guide to perfect homemade blackcurrant jam

Summer is the time for abundant fruits that are perfect for making delicious jams and preserves. Are you looking for a simple and tested recipe for an aromatic jam that's perfect for sandwiches, pancakes, and cakes? Look no further! Discover our recipe for traditional blackcurrant jam – thick, sweet, and full of natural flavor.

Jam is one of those preserves that tastes great and is incredibly versatile in the kitchen. In this article, I'll share a simple and traditional recipe for blackcurrant jam that is perfect for cakes, desserts, and pancakes. It's easy to make, and the result will satisfy even the most demanding food lovers.

Thick and sweet blackcurrant jam is one of the easiest preserves to make from fruits. Its preparation is simple and requires only two basic ingredients: blackcurrants and sugar. No gelling agents are needed because currants naturally contain enough pectin to thicken during cooking.

Ingredients for blackcurrant jam:

  
• 2.2 pounds of blackcurrants
• 0.88 pounds of sugar

Additionally, you will need:

    
• 4 jars with a capacity of 1 pint
• a large pot
• 3 clean cloths

Preparation:

1. Gently remove the currants from the stems and wash and dry them.
2. Place the currants in a wide, thick-bottomed pot and cover them with sugar. Gently mix.
3. Cook on low heat for about an hour until the jam thickens. Do not stir the jam too often; occasionally, shake the pot gently.
4. Prepare the jars by sterilizing and thoroughly drying them.
5. Pour the hot jam into the jars and seal tightly.
6. Place the jars in a pot lined with a clean cloth. Add water to the pot halfway up the jars and boil.
7. Boil the jars in the water for 10 minutes before it starts boiling.
8. Remove the jars onto a dry cloth and set them upside down to cool completely.

Additional tips:

• For a more distinctive flavor, other fruits, such as raspberries or strawberries, can be added to the jam.
• You can add a few drops of lemon juice to give the jam a beautiful color.
• If you want seedless jam, blend the currants before cooking.
• The finished jam can be frozen in airtight containers.