Mary Berry's Blackcurrant Jam Recipe

What is Mary Berry Blackcurrant Jam Recipe?

Mary Berry’s blackcurrant jam recipe is a rich and tangy spread that’s perfect for breakfast or as a filling in desserts. Blackcurrants are high in pectin, making them ideal for jam-making.

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What Goes Best with Mary Berry Blackcurrant Jam Recipe?

Toast: Spread on buttered toast or scones for a delightful breakfast.
Yogurt: Mix into yogurt for added flavor.
Cheesecake: Use as a topping for cheesecake or as a swirl in desserts.
Pancakes/Waffles: Drizzle over pancakes or waffles for a fruity twist.
Pies: Use as a filling in pastries or tarts.

Ingredients

For the Jam:

400g (14 oz) blackcurrants
300g (10.5 oz) granulated sugar
1 tbsp lemon juice
1/2 cup water (optional, for cooking)

How to Prepare Mary Berry Blackcurrant Jam Recipe

Instructions:

Prepare the Blackcurrants:
- Wash the blackcurrants thoroughly and remove any stems or leaves.
Combine Ingredients:
- In a large saucepan, combine the blackcurrants, sugar, lemon juice, and water (if using). Stir gently to combine.
Heat the Mixture:
- Place the saucepan over medium heat and cook, stirring, until the sugar dissolves.
Boil the Jam:
- Increase the heat to high and bring the mixture to a rolling boil. Boil for about 10-15 minutes, stirring frequently to prevent sticking.
Test for Setting Point:
- To check if the jam is ready, place a spoonful on a cold plate. Let it sit for a minute and then run your finger through it; if it holds its shape, it’s ready. If not, continue boiling and test again after a few minutes.
Jar the Jam:
- Once the jam reaches the desired consistency, pour it into sterilized jars while hot. Seal with lids.

Notes

Sterilizing Jars: To sterilize jars, wash them in hot, soapy water, rinse, and then place in a hot oven (around 150°C/300°F) for about 15 minutes.
Sugar: You can adjust the sugar based on your sweetness preference, but remember that sugar is important for preservation.

How to Serve Mary Berry Blackcurrant Jam Recipe

Spread on toast or serve with scones and clotted cream for a traditional treat.

How to Reheat Mary Berry Blackcurrant Jam Recipe

If the jam thickens too much after cooling, gently reheat in a saucepan over low heat, stirring until it reaches your desired consistency.

How to Store Leftovers of Mary Berry Blackcurrant Jam Recipe

Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within a month.

Frequently Asked Questions Regarding Mary Berry Blackcurrant Jam Recipe

Can I use frozen blackcurrants for this jam?
Yes, frozen blackcurrants can be used, but the texture may differ slightly.
How long does homemade blackcurrant jam last?
Unopened jars can last up to a year in a cool, dark place. Once opened, store in the fridge for about a month.
What can I do if my jam doesn’t set?
If your jam doesn’t set, you can reboil it with a bit more sugar or pectin to help it firm up.
Can I reduce the sugar in this recipe?
Yes, but reducing sugar may affect the preservation and setting of the jam.
How can I tell when my jam is ready?
Perform the plate test by placing a spoonful of jam on a cold plate and checking if it holds its shape when cooled.
Can I mix blackcurrants with other fruits?
Yes, you can combine blackcurrants with other berries for a mixed fruit jam.
Is it necessary to use lemon juice?
Lemon juice adds acidity and flavor, helping with the setting process.
Can I make blackcurrant jam without pectin?
Yes, this recipe does not require added pectin, as blackcurrants contain natural pectin.
What types of jars are best for jam?
Use glass jars with tight-sealing lids to keep the jam fresh.
Can I use this recipe for other types of jam?
Yes, you can adapt this recipe for other fruits by adjusting the sugar and cooking times.