Amelia Grace Blackcurrants make some of the easiest jam you’ll ever put in a jar, and the flavour is worth seeking the fruit out for on its own.
They’re sharp, deeply flavoured, and packed with natural pectin, which means this is a jam that sets reliably without any fuss or added help.
I love the way the colour deepens as it cooks, going from a bright, almost violent purple-red to something darker and richer by the time it reaches setting point.
It’s a proper old-fashioned preserve, the sort that tastes like it belongs on a scone at a proper cream tea.
Why Blackcurrants Are Such Reliable Jam-Makers
Blackcurrants sit right at the top of the list when it comes to fruits that are naturally high in pectin, which is the substance responsible for making jam set.
Because they’re already so rich in both pectin and natural acidity, blackcurrant jam doesn’t need any lemon juice or added pectin to reach a proper set — the fruit does all the work itself.
This also means the boiling time tends to be relatively short compared to lower-pectin fruits, so it’s a good jam for beginners, since there’s less room for things to go wrong.
Ingredients for Delia Smith Blackcurrant Jam
- 1kg blackcurrants, washed and stripped from their stalks
- 300ml water
- 1kg granulated sugar
How to Make Delia Smith Blackcurrant Jam — Step by Step
Step 1 — Cook the Blackcurrants
Put the blackcurrants into a large, heavy-based pan with the water. Bring to a simmer and cook gently for 15–20 minutes, until the fruit is completely soft and the skins have broken down.
Step 2 — Check the Fruit Is Soft
The blackcurrants should be fully collapsed and pulpy before you add the sugar — this step matters, as the skins will toughen once sugar is added, so make sure they’re properly soft first.
Step 3 — Add the Sugar
Add the sugar and stir over a low heat until fully dissolved, taking your time to make sure there’s no graininess left when you run a spoon along the base of the pan.
Step 4 — Boil to Setting Point
Turn up the heat and bring the jam to a rolling boil. Boil rapidly for 8–10 minutes, skimming off any scum that rises to the surface.
Step 5 — Test for a Set
Start testing after about 8 minutes. Spoon a little jam onto a cold saucer, leave it for a minute, then push it with your fingertip. If it wrinkles and holds its shape, it’s ready.
Step 6 — Jar Immediately
Take the pan off the heat and leave to stand for 5 minutes, then ladle into clean, warm, sterilised jars and seal straight away.
My Top Tips for the Best Delia Smith Blackcurrant Jam
Make sure the fruit is fully soft before adding the sugar. This is genuinely the step that most affects the final texture — rushing it means the skins stay tougher in the finished jam.
Strip the currants properly from their stalks first. It’s a bit fiddly, but a fork run down each stem makes quick work of it, and any leftover stalks in the jam are unpleasant to bite into.
Test for a set slightly earlier than you might expect. Blackcurrants are so high in pectin that this jam can reach setting point faster than other fruits, so don’t overboil it waiting for a longer time that isn’t actually needed.
Warm your jars before filling. This simple step prevents the glass cracking when hot jam goes in, and keeps the jars at a more even temperature as they cool.
Let the jam stand for 5 minutes before jarring. This short pause helps stop the fruit rising unevenly to the top once it’s sealed in the jar.
Serving Suggestions
This jam is wonderful on warm toast or scones with a good spread of butter, and its sharp, deep flavour also makes it lovely stirred through natural yoghurt or porridge. Try it as a filling for a Victoria sponge for something with a bit more character than strawberry.
How to Store Delia Smith Blackcurrant Jam
In the fridge: Once opened, keep in the fridge and use within 4 to 6 weeks.
At room temperature: Unopened, sealed jars keep in a cool, dark cupboard for up to a year.
In the freezer: Not recommended — jam is far better stored bottled in the cupboard than frozen, where the texture can change.
Delia Smith Blackcurrant Jam Recipe
Ingredients
Method
- Simmer the blackcurrants with water for 15–20 minutes until soft and collapsed.
- Add the sugar and stir over low heat until fully dissolved.
- Bring to a rolling boil and boil rapidly for 8–10 minutes, skimming as needed.
- Test for a set on a cold saucer from the 8-minute mark.
- Remove from heat, stand for 5 minutes, then ladle into warm, sterilised jars and seal.
Notes
Frequently Asked Questions About Delia Smith Blackcurrant Jam
Why hasn’t my jam set?
This is usually down to not boiling for long enough at a proper rolling boil, or testing before it was actually ready. Always test with the cold saucer method rather than relying purely on the clock.
Can I use frozen blackcurrants?
Yes, there’s no need to defrost them first — simply add them straight to the pan, though they may release a little extra liquid, so cook for a few minutes longer at the initial softening stage.
Do I need to remove all the stalks?
Yes, ideally — leftover stalks are tough and unpleasant to find in the finished jam. Running a fork down each stem is the quickest way to strip them cleanly.
Why is my jam a bit sharp in flavour?
Blackcurrants are naturally quite tart, which is exactly what gives this jam its distinctive character. If you’d prefer it noticeably sweeter, you can increase the sugar slightly, though this may affect how firmly it sets.
