If you enjoy the rich, tart flavor of blackcurrants, the Mary Berry Blackcurrant Jam Recipe is going to be your new favorite preserve. This classic approach from Mary Berry ensures you create a deep-colored, fruity jam perfect for toast, scones, or cakes.
Why Try the Mary Berry Blackcurrant Jam Recipe
The Mary Berry Blackcurrant Jam Recipe balances sweetness and tang beautifully, giving you a smooth texture and intense flavour. It’s a lovely homemade gift or a pantry staple that elevates any breakfast or snack.
Ingredients for Mary Berry Blackcurrant Jam Recipe
| Ingredient | Quantity | Notes |
|---|---|---|
| Blackcurrants | 1 kg | Fresh or frozen |
| Granulated sugar | 1 kg | Sweetens and helps the jam to set |
| Lemon juice | 2 tbsp | Natural pectin booster |
| Water | 100 ml | Softens the fruit |
Step‑by‑Step Instructions for Mary Berry Blackcurrant Jam Recipe
Step 1: Wash and Prep the Berries
Rinse blackcurrants, removing any stems or leaves. If frozen, fully thaw before using.
Step 2: Simmer the Fruit
Combine blackcurrants and water in a heavy‑bottomed pan, simmering for 10–15 minutes until soft.
Step 3: Add Sugar and Lemon Juice
Add sugar and lemon juice; stir on low until sugar is fully dissolved.
Step 4: Boil to Setting Point
Bring to a rolling boil, stirring occasionally. Cook for around 10 minutes, then test on a chilled plate; the jam should wrinkle slightly when ready.
Step 5: Jar the Jam
Skim off foam, pour hot jam into sterilised jars, seal immediately, and leave to cool.
Watch a Quick Jam‑Making Video
Here’s a helpful video that illustrates the jam-making process from start to finish:
Tips to Perfect Your Mary Berry Blackcurrant Jam
- Use fresh berries when available—the flavor and color are superior.
- Add lemon zest or vanilla for subtle enhancement.
- Make sure jars are fully sterilised to preserve freshness.
- Avoid overcooking to maintain vibrant color and taste.
Delicious Uses for Blackcurrant Jam
| Usage | Description |
|---|---|
| Cake filling | Perfect for Victoria sponge or Swiss rolls |
| Yogurt topping | Stir into plain yogurt for added flavor |
| Meat glaze | Great with pork or duck for a sweet contrast |
| Cocktail mixer | Add richness to gin or vodka drinks |
| Ice‐cream drizzle | Drizzle over vanilla or berry ice cream |
Storage & Shelf Life
| Method | Duration |
|---|---|
| Pantry (unopened) | Up to 12 months |
| Fridge (opened) | Up to 4 weeks |
| Freezer | 6 months in freezer‑safe jars |
Nutrition Snapshot (per tablespoon approx.)
- Calories: 45 kcal
- Sugar: 11 g
- Fiber: 0.5 g
- Vitamin C: 4 mg
Common Mistakes to Avoid
- Skipping sterilisation – leads to contamination
- Adding sugar too early – prevents correct softening
- Boiling too short – results in runny jam
- Boiling too long – darkens flavor and color
Extra Tips from Pros
For expert jam-making advice and variations, visit [BBC Good Food’s Preserve Guide] (https://www.bbcgoodfood.com/howto/guide/how-make-jam) to explore their wealth of preserve knowledge.
Frequently Asked Questions (FAQs)
Can I use frozen blackcurrants?
Yes — thaw them fully before cooking to avoid excess liquid.
How do I know when the jam has set?
Use the plate wrinkle test or cook until it reaches about 105 °C (220 °F).
Is lemon juice essential?
Yes — it balances sweetness and helps jam set with natural pectin.
Can I reduce sugar?
Not recommended; sugar is vital for setting and preserving the jam.
Do I need added pectin?
No — blackcurrants are high in natural pectin and lemon helps set the mixture.
