Mary Berry Blackcurrant Jam Recipe

This classic blackcurrant jam is everything you want in a homemade preserve: glossy, deeply fruity, and gently tangy with that unmistakable blackcurrant bite. The texture is thick and spoonable with soft little bursts of fruit, perfect for toast, scones, and sponge cakes. It’s an easy, confidence-building recipe, but it does move quickly once the sugar is in, so having everything ready makes it feel effortless. Allow about 1 hour in total, including sterilising the jars.

Ingredients

For the blackcurrant jam

1kg blackcurrants (fresh or frozen), rinsed and drained
300ml water
1kg jam sugar (or granulated sugar)
2 tbsp fresh lemon juice
1 tsp unsalted butter (optional, helps reduce foaming)

For sterilising the jars

5 to 6 small jam jars with lids (roughly 300ml each), washed

How to Make Mary Berry Blackcurrant Jam Recipe

Prepare the oven: Preheat the oven to 140°C (120°C fan). Wash the jars and lids in hot soapy water, rinse well, then place the jars (not the lids) on a baking tray and sterilise for 20 minutes. Keep the jars warm until you’re ready to fill them.
Prepare the fruit: Put the blackcurrants and water into a large, wide preserving pan (or a roomy heavy-based saucepan). Bring to a gentle simmer and cook for 10 to 15 minutes, stirring now and then, until the fruit is soft and the skins have burst.
Mix in the sugar: Tip in the sugar and add the lemon juice. Keep the heat low and stir patiently until every grain of sugar has dissolved. This is important for a smooth, non-grainy jam. If you drag the spoon up the side of the pan, you should not feel any grit.
Cook the jam: Turn the heat up and bring the jam to a full rolling boil. Boil for 8 to 12 minutes, stirring occasionally to prevent catching. Skim off any pale foam as it gathers, and add the butter if you like (it helps the foam disperse).
Test for setting point: Start testing after 8 minutes. Spoon a little jam onto a chilled plate, leave it for 30 seconds, then push it with your finger. If it wrinkles, it’s ready. If you use a thermometer, you’re aiming for 105°C. If it’s not there yet, boil for 1 to 2 minutes more and test again.
Cool briefly: Take the pan off the heat and let the jam stand for 5 minutes. Give it one gentle stir. This helps the fruit sit evenly through the jars rather than floating to the top.
Assemble and seal: Carefully ladle the hot jam into warm sterilised jars (a jam funnel helps). Wipe the rims, seal with the lids, and leave to cool completely. Label and date once cold.

Tips

How do I stop my jam from turning runny?

Runny jam usually means it did not reach setting point. Boil the jam properly (a true rolling boil) and test early and often using the wrinkle test or a thermometer at 105°C. If it’s already jarred and clearly too loose, you can reboil it: tip it back into the pan, bring to a boil, and re-test.

Why is there lots of foam on top, and do I have to skim it?

Foam is normal, especially with blackcurrants. Skim it off for a clearer, glossier finish, or stir in a small knob of butter to help it settle. A little foam won’t harm the jam, it just makes the top look cloudy.

Can I make this without a sugar thermometer?

Yes. Chill a couple of small plates in the freezer before you start. The wrinkle test on a cold plate is very reliable and easy for beginners.

What pan works best for jam-making?

A wide pan is ideal because it speeds up evaporation, so the jam reaches setting point quickly and keeps a fresher fruit flavour. A narrow pan can take longer, which risks a darker, more cooked taste.

Serving Suggestions

Spread on hot buttered toast, crumpets, or English muffins
Spoon into yoghurt with granola and fresh berries
Use as a filling for Victoria sponge, Swiss roll, or jam tarts
Serve with scones, clotted cream, and a pot of tea
Warm gently and drizzle over vanilla ice cream

Storage

Room temperature

Once sealed and cooled, store jars in a cool, dark cupboard for up to 12 months. Keep jars away from direct sunlight and heat (which can dull the colour and flavour).

Refrigerator

After opening, keep the jam in the fridge and use within 4 to 6 weeks. Always use a clean spoon to prevent mould.

Freezing

Jam freezes well. Freeze in freezer-safe containers (leave a little headroom for expansion) for up to 6 months. Thaw overnight in the fridge and stir before using.

Nutrition

Calories: 50 kcal
Carbohydrates: 13 g
Protein: 0 g
Fat: 0 g
Saturated fat: 0 g
Sodium: 1 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients, jar yield, and serving size.

FAQs

Can I use frozen blackcurrants for blackcurrant jam?

Yes. Frozen blackcurrants work brilliantly and often release their juices even faster. There’s no need to thaw first, just simmer them with the water until soft before adding the sugar.

Do I need jam sugar or added pectin for blackcurrant jam?

Not usually. Blackcurrants are naturally high in pectin, so they set well with regular granulated sugar. Jam sugar can help the set feel a little firmer, but it isn’t essential.

How do I know when blackcurrant jam has reached setting point?

The simplest method is the chilled plate wrinkle test: put a teaspoon of jam on a cold plate, wait 30 seconds, then push it. If it wrinkles, it’s set. You can also use a thermometer and aim for 105°C.

Why is my blackcurrant jam too thick or sticky?

Overboiling can push the jam past setting point, giving a thicker, slightly sticky texture. Next time, start testing earlier. If it’s very thick, you can gently warm it and stir in a small splash of hot water, but do this in the jar only for serving rather than altering the whole batch.

Can I reduce the sugar in blackcurrant jam?

Jam relies on sugar for setting and preservation, so reducing it changes both texture and shelf life. If you want a lower-sugar version, use a dedicated low-sugar pectin and follow the packet instructions, then store the jam in the fridge and use it sooner.