By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
78 cal · 35 min
Black Currant Jam
Recipe GLPR88743110c9d404
A classic British preserve made from tart black currants, sugar, water, and lemon juice. This homemade jam reaches the perfect gel stage through careful heat control, with a deep ruby color and rich berry flavor. Perfect spread on toast, swirled into yogurt, or used in baking.
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Ingredients
2 cups Fresh black currants, stemmed
¾ cup Water
1¼ cup Sugar
1 teaspoon Fresh lemon juice
Directions
Stem and rinse the fresh black currants. In a nonreactive pot, combine the black currants with water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10 minutes, stirring occasionally, until the berries have softened completely and released their juices.
Add the sugar and lemon juice to the softened fruit. Stir well to dissolve the sugar completely.
Increase the heat to medium-high and bring the mixture back to a rolling boil. Continue cooking while stirring frequently to prevent sticking and ensure even heat distribution.
Monitor the jam as it cooks. If using a candy thermometer, test the temperature once it appears thickened—it should reach 220°F (104°C) to achieve a proper gel. Alternatively, use the plate test: place a small plate in the freezer. When the jam appears thickened, remove from heat and drop a teaspoon of jam onto the cold plate. Return the plate to the freezer for about 5 minutes. Remove and push your finger through the jam—if it wrinkles and holds its shape, it has reached the jelling point. If not, return the pot to heat and continue cooking for 1-2 minutes before retesting.
Once the jam has reached the desired consistency, remove from heat. Skim off any foam from the surface if desired. Carefully pour the hot jam into clean, sterilized jars and seal with lids.
To help seal the jars, invert them upside down until completely cooled to room temperature. Store in a cool, dark place. Once opened, refrigerate and use within a few weeks.
Comments
Black currants are not a standard stock item at Charlotte grocers—Harris Teeter and Food Lion carry them only seasonally (July–August), and you may need to call ahead or visit a specialty grocer like Earth Fare or a farmers market for fresh fruit. The recipe itself is straightforward and cheap once you have the currants, but the 35-minute timer ignores the time to find and purchase an ingredient that most households here don't buy regularly. This is a worthwhile project for a summer jam-making afternoon, not a weeknight impulse, and it yields a shelf-stable preserve that stores beautifully for months.
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