Have you ever tried blackcurrant jam? It's one of my favorite jams. Canned Blackcurrant Jam Recipe is much easier to make than you can imagine. I have several blackcurrant bushes in my garden.
The jam comes into production fairly quickly, if you don't count the harvest time. And with as many kiddo helpers that I have, we tackled one bush in just a few hours and produce 11 pounds of harvest.
Blackcurrant jam is almost impossible to find in grocery stores. So making your own is your best bet in order to enjoy this flavor and this way you've got a homemade version, which is always best. Your own creation is always worth the time and effort. Plus, you can't even compare the taste of homemade jam to store-bought.
I used a little natural xanthan gum for thickening the jam but you may also use freshly squeezed lemon juice. The lemon will add a little more sourness to the jam, but you can adjust that by adding a bit more sugar.
This jam is great to serve over pancakes, waffles, buttered toast, or as a filling for piroshki, rugelach, sweet buns, etc... I prefer this jam over my favorite bread, lightly buttered and topped with jam. It goes perfectly with a cup of hot tea or coffee for breakfast or afternoon snacks.
Table of Contents
📋 Recipe Ingredients
- Blackcurrants
- Organic Sugar
- Xanthan Gum or Lemon Juice
🔪 Recipe Instructions
How to Make Blackcurrant Jam
First things first, you need to pick your berries. This is the lengthiest process, but the end result is worth every minute.
Next, combine sugar with xanthan gum and set aside. If you're going to use freshly squeezed lemon juice, then add it into the pot at this time.
Rinse berries, removing stems or leaves. Using a food processor or meat grinder crush the berries.
Transfer liquefied currants into a large pot and add sugar (I ended up using 2 pots because I didn't have a large enough pot for 11 pounds of blackcurrant. After cooking is done and the foam has gone down, I combined the two pots into one).
⏲️ Cooking Time
Place the pots on burners. Start at a high temperature and keep stirring until the sugar dissolves. Berries will release their own juice and in about ten minutes you'll have a pot of juice with chunky blackcurrants floating on top. Continue stirring every minute or so to prevent ingredients from settling at the bottom and burning.
Soon the liquid will start to foam up tall so you need to be sure you begin with only half a pot of crushed currants so it has room to foam without spilling over. Stir every minute or so.
As soon as you see the jam starting to bubble, reduce the heat to low/med and simmer for about 15 minutes. Continue stirring occasionally to prevent the jam from settling to the bottom of the pot and burning.
While the jam is simmering, wash jars and lids with soap and warm water. Place all of them on an oven rack, including the lids. Turn the oven to 250 F (121C) and let them sterilize in that heat for the entire time the jam simmering.
🥫 Filling Jars with Jam
Turn the oven the jam off after simmering. Using kitchen gloves, take one jar, and lid at a time from the oven. Place canning rings over the jars (to prevent the mouth of the jar from getting dirty). Using a large serving spoon or a scoop, fill cans with jam, leaving ½ inch headspace.
Finally, remove the canning ring, place the flat lid on top, reattach the canning ring and screw it tightly. Set aside to cool completely before storing.
Once the jam has cooled it will have a pretty thick consistency.
If you make this Canned Blackcurrant Jam Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #thefarmgirlblog. I’d love to see your creations!
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Have you ever tried blackcurrant jam? It's one of my favorite jams. Canned Blackcurrant Jam Recipe is much easier to make than you can imagine. I have several blackcurrant bushes in my garden. The jam comes into production fairly quickly, if you don't count the harvest time.
- 11 lbs. 5 kg – blackcurrant berries
- 8 cups 1.6 kg – organic sugar
- 2 tsp. – xanthan gum
-
First things first, you need to pick your berries. This is the lengthiest process, but the end result is worth every minute.
-
Next, combine sugar with xanthan gum and set aside. If you're going to use freshly squeezed lemon juice, then add it into the pot at this time.
-
Rinse berries, removing stems or leaves. Using a food processor or meat grinder crush the berries.
-
Transfer liquefied currants into a large pot and add sugar (I ended up using 2 pots because I didn't have a large enough pot for 11 pounds of blackcurrant. After cooking is done and the foam has gone down, I combined the two pots into one).
-
Place the pots on burners. Start on high temperature and keep stirring until the sugar dissolves. Berries will release its own juice and in about ten minutes you'll have a pot of juice with chunky blackcurrants floating on top. Continue stirring every minute or so to prevent ingredients from settling at the bottom and burning.
-
Soon the liquid will start to foam up tall, so you need to be sure you begin with only half a pot crushed currants so it has room to foam without spilling over. Stir every minute or so.
-
As soon as you see the jam starting to bubble, reduce the heat to low/med and simmer for about 15 minutes. Continue stirring occasionally to prevent the jam from settling to the bottom of the pot and burning.
-
While the jam is simmering, wash jars and lids with soap and warm water. Place all of them an oven rack, including the lids. Turn the oven to 250 F (121C) and let them sterilize in that heat for the entire time the jam simmering.
-
Turn the oven the jam off after simmering. Using kitchen gloves, take one jar, and lid at the time from the oven. Place canning rings over the jars (to prevent the mouth of the jar from getting dirty). Using a large serving spoon or a scoop, fill cans with jam, leaving ½-inch headspace.
-
Finally, remove the canning ring, place the flat lid on top, reattach the canning ring and screw it tightly. Set aside to cool completely before storing.
-
Once the jam has cooled it will have a pretty thick consistency.
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