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Delia Smith Blackcurrant Jam Recipe

Delia Smith Blackcurrant Jam Recipe

Delia Smith's blackcurrant jam recipe makes a deep, tangy preserve with a beautifully reliable set, thanks to blackcurrants' naturally high pectin content.
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Prep Time 15 minutes
Cook Time 30 minutes
Standing Time 5 minutes
Total Time 50 minutes
Servings: 4 Standard jars
Course: Appetizer
Cuisine: British
Calories: 38
Ingredients Method Notes

Ingredients
  

  • 1 kg blackcurrants washed and stripped from their stalks
  • 300 ml water
  • 1 kg granulated sugar

Method
 

  1. Simmer the blackcurrants with water for 15–20 minutes until soft and collapsed.
  2. Add the sugar and stir over low heat until fully dissolved.
  3. Bring to a rolling boil and boil rapidly for 8–10 minutes, skimming as needed.
  4. Test for a set on a cold saucer from the 8-minute mark.
  5. Remove from heat, stand for 5 minutes, then ladle into warm, sterilised jars and seal.

Notes

Make sure the fruit is fully soft before adding the sugar, as the skins toughen once sugar goes in.
Strip the stalks fully before cooking — a fork run down each stem makes this quick.
Test for a set from around 8 minutes, as blackcurrants set faster than many other fruits.
Warm the jars before filling to prevent cracking.
Best stored in a cool, dark cupboard rather than frozen.