Have you ever wanted to make your own jam at home? Delia Smith blackcurrant jam recipe is the perfect place to start. It’s simple, sweet, and full of fruity flavor. You don’t need any special skills—just some blackcurrants, sugar, and lemon juice. Making jam is a fun way to enjoy your kitchen, and the result is a delicious spread for toast, scones, or desserts.
Let’s dive into this easy recipe and make something amazing together!
What Makes This Recipe Special?
Delia Smith recipe uses basic ingredients and simple steps. In about an hour, you can make 4 to 5 jars of fresh, homemade blackcurrant jam. The taste is rich and tangy—better than anything you’ll find in a store.
It’s also a great way to use fresh or frozen blackcurrants, and you can control the sweetness to suit your taste.
Ingredients You’ll Need
- Blackcurrants – 900g (fresh or thawed if frozen)
- Lemon Juice – from 1 lemon
- White Sugar – 600g (caster or granulated)
- Water – just enough to cover the bottom of your pan
Step-by-Step Instructions
1. Sterilize Your Jars
Before you start cooking, clean your jars well.
Wash them in hot soapy water, rinse, and then place them in an oven at 140°C for 10 minutes.
This step is important so your jam stays fresh longer.
2. Cook the Blackcurrants
Place the blackcurrants in a large saucepan. Add just a little water to the bottom (a few tablespoons).
Heat them gently until they soften and begin to burst.
You’ll see the juice coming out—this is where the magic starts.
3. Add Sugar and Lemon Juice
Once the berries are soft, add in the sugar and lemon juice.
Keep the heat low and stir well until all the sugar dissolves.
Tip: Be patient—don’t rush. If sugar doesn’t dissolve fully, your jam might be grainy.
4. Boil the Jam
Turn up the heat and bring the mixture to a full, rolling boil.
Let it cook for about 10 to 15 minutes, stirring often.
To check if it’s ready, drop a small spoonful on a cold plate. Let it sit for a minute, then push it with your finger.
If it wrinkles, your jam is set.
5. Fill the Jars
Take the jam off the heat and let it sit for 2–3 minutes.
Carefully pour it into your warm, sterilized jars using a ladle or funnel.
Seal the lids tightly and let them cool.
Nutrition Info (Per Tablespoon)
| Nutrient | Value |
|---|---|
| Calories | 56 kcal |
| Carbohydrates | 14g |
| Sugars | 13g |
| Vitamin C | High |
Pro Tips for Perfect Blackcurrant Jam
- Use ripe fruit: Ripe blackcurrants give the best flavor and natural sweetness.
- Skim off foam: During boiling, a white foam may form. Skim it off for a clear jam.
- Don’t skip the lemon juice: It helps the jam set and adds a fresh taste.
- Use a cold plate test: Keep a plate in the freezer before starting. This helps test the setting point easily.
- Label your jars: Add the date on each jar so you know when it was made.
Frequently Asked Questions (FAQs)
❓ Can I use frozen blackcurrants?
Yes! Just thaw them completely before starting. Frozen blackcurrants work just as well as fresh ones.
❓ Why is my jam not setting?
If your jam is still runny, it may need more boiling. Make sure it reaches 105°C (220°F). Also, ensure you used enough sugar and lemon juice.
❓ Can I reduce the sugar?
You can, but it may affect the texture and how long it lasts. Sugar helps with setting and preserving. You can try a jam sugar substitute made for low-sugar recipes.
❓ How long does homemade jam last?
Unopened, it can last up to 1 year in a cool, dark place.
Once opened, store in the fridge and use within 4 weeks.
❓ Is this recipe vegan and gluten-free?
Yes! It has no animal products and no gluten. It’s a great choice for many dietary needs.
Final Thoughts
Homemade blackcurrant jam is more than just a sweet treat—it’s a satisfying kitchen project. With Delia Smith’s trusted recipe, you can enjoy the rich, tart taste of fresh blackcurrants in every spoonful.
Whether you’re spreading it on toast, using it in cakes, or giving it as a gift, this jam will always bring a little homemade joy to your table.
