Delia Smith Blackcurrant Jam Recipe

This classic blackcurrant jam is deeply fruity, perfectly sweet, and spreads beautifully on toast, scones, or pastries. The texture is thick but smooth, with a glossy finish that catches the light. Ideal for beginner and experienced cooks alike, this recipe is straightforward and takes about 60 minutes from start to finish. It’s a simple way to capture the vibrant flavour of fresh blackcurrants all year round.

Ingredients

For the jam

1 kg blackcurrants, stalks removed and washed
1 kg granulated sugar
250 ml water
Juice of 1 lemon

How to Make Delia Smith Blackcurrant Jam

Prepare the fruit: Remove stalks from the blackcurrants, wash thoroughly, and drain well.
Cook the fruit: Place the blackcurrants and water in a large, heavy-bottomed pan. Bring to a gentle boil and simmer for 10 minutes until the fruit softens.
Add the sugar: Stir in the granulated sugar and lemon juice. Bring the mixture back to a boil, stirring constantly until the sugar has fully dissolved.
Boil to set: Increase the heat and boil rapidly for 8–10 minutes, skimming off any foam that forms. Test for setting by placing a small spoonful on a cold plate—if it wrinkles when pushed, it’s ready.
Jar the jam: Pour the hot jam into sterilised jars, seal immediately, and leave to cool. Store in a cool, dark place or refrigerate once opened.

Tips

How do I know when the jam is set?

Use the plate test: place a small amount of jam on a chilled plate. Push it with your finger—if it wrinkles, it’s ready.

Can I use frozen blackcurrants?

Yes, they work well. Thaw completely and drain excess liquid before cooking to avoid a watery jam.

Why is my jam too runny?

It may not have boiled long enough. Return to the heat and boil for a few more minutes, testing regularly.

Serving Suggestions

Spread on freshly toasted bread or scones
Use as a filling for pastries or cakes
Serve with yoghurt or porridge for a fruity breakfast

Storage

Room temperature

Unopened jars can be kept in a cool, dark cupboard for up to 12 months.

Refrigerator

Once opened, store in the fridge and use within 4–6 weeks.

Freezing

Jam can be frozen in airtight containers for up to 6 months. Defrost overnight in the fridge before use.

Nutrition

Calories: 280 kcal per 100g
Carbohydrates: 70g
Protein: 1g
Fat: 0.2g
Saturated fat: 0g
Sodium: 5mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this jam with frozen blackcurrants?

Yes, thaw the blackcurrants completely and drain excess liquid before cooking to avoid a watery jam.

How do I sterilise jars?

Wash jars and lids in hot, soapy water, rinse, and boil in water for 10 minutes before filling with jam.

Can I reduce the sugar?

You can reduce sugar slightly, but it may affect the jam’s set and shelf life. Consider using a jam-setting sugar for low-sugar versions.

Can I use this jam for baking?

Yes, it works beautifully as a filling for cakes, tarts, and pastries.