Delia Smith Blackcurrant Jam Recipe

This Delia Smith blackcurrant jam is a proper, old-fashioned preserve with a deep ruby colour, a gently wrinkled set, and that unmistakable sharp, fruity blackcurrant flavour. The texture is thick and spoonable with tender skins, making it perfect for toast, scones, and baking. It is an easy recipe, but it does ask for your attention during the short, fast boil. Total time is about 1 hour, including sterilising the jars.

Ingredients

For the blackcurrant jam

• 1kg blackcurrants (stalks removed)
• 250ml water
• 1kg granulated sugar (or jam sugar)
• 2 tbsp lemon juice (optional, for a brighter flavour)
• 1 small knob of butter (optional, helps reduce foaming)

For sterilising and potting

• 4 to 5 clean jam jars with lids (about 300 to 340g each)
• A small saucer (for set testing)

Equipment (highly recommended)

• Large preserving pan or wide, heavy-based saucepan
• Wooden spoon
• Jam funnel (optional, but makes potting much tidier)
• Ladle
• Digital thermometer (optional, helpful for beginners)

How to Make Delia Smith Blackcurrant Jam Recipe

• Prepare the oven: Preheat the oven to 140°C (120°C fan). Wash your jars and lids in hot soapy water, rinse well, then place the jars (not the rubber seals, if using) on a tray in the oven for 15 minutes to sterilise. Put the sugar in an ovenproof bowl and warm it in the oven for 10 minutes (warm sugar dissolves faster and helps the jam reach a good set).
• Chill a plate for testing: Put a small saucer in the freezer. This is the quickest way to test the setting point later without guesswork.
• Prepare the fruit: Pick over the blackcurrants, removing any stalks, leaves, or shrivelled berries. Rinse briefly in cold water and drain well.
• Soften the blackcurrants: Tip the blackcurrants and water into a preserving pan. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring now and then, until the fruit is soft and the skins have started to burst.
• Add the sugar and dissolve: Add the warm sugar to the softened fruit (and the lemon juice, if using). Stir over low heat until every last grain of sugar has dissolved. This takes about 3 to 5 minutes. Do not rush this step, because undissolved sugar can cause a gritty jam.
• Boil to setting point: Turn the heat up high and bring the jam to a full, rolling boil. Boil hard for 6 to 10 minutes, stirring frequently to stop the base catching. If you have a thermometer, you are aiming for about 105°C. Stir in the knob of butter, if using, to help settle the foam.
• Test the set: Take the pan off the heat. Spoon a little jam onto the frozen saucer, wait 30 seconds, then push it gently with your fingertip. If it wrinkles, it is ready. If it is still runny, return the pan to the heat and boil for 2 minutes, then test again.
• Skim and rest: Skim off any remaining foam with a spoon. Let the jam sit for 5 minutes so the fruit settles slightly, which helps stop it all floating to the top in the jars.
• Assemble and pot: Carefully remove the hot jars from the oven. Ladle the jam into the jars (a jam funnel helps), leaving about 5mm headspace at the top. Wipe the rims with a clean damp cloth and screw the lids on while the jam is still hot.
• Cool and label: Leave the jars to cool completely at room temperature. Label and date them, then store in a cool, dark cupboard.

Tips for Perfect Blackcurrant Jam

Why didn’t my blackcurrant jam set?

The most common reason is not boiling quite long enough. Blackcurrants are naturally high in pectin, so the fix is usually simple: reboil the jam for 2 to 3 minutes and test again with a chilled saucer. Also make sure the sugar fully dissolved before the hard boil.

How do I stop the fruit floating at the top of the jar?

After the jam reaches setting point, let it stand off the heat for 5 minutes before potting. That short rest thickens the jam slightly so the fruit stays evenly suspended.

How can I prevent a burnt taste or catching on the base?

Use a wide, heavy-based pan and stir frequently once you reach a rolling boil. If your hob runs hot, slightly reduce the heat but keep the boil lively.

What’s the easiest way to know the jam is ready without overcooking it?

A thermometer takes the stress out of it: aim for about 105°C. Still do a quick saucer test, but you will be very close once the temperature is there.

Serving Suggestions

• Spread on hot buttered toast, crumpets, or English muffins.
• Spoon into warm porridge or swirl through Greek yogurt.
• Use as a filling for Victoria sponge, jam tarts, or thumbprint biscuits.
• Serve alongside scones with clotted cream.
• Glaze roast lamb or pork with a little jam loosened with stock for a tangy finish.

Storage

Room temperature

Store sealed jars in a cool, dark cupboard for up to 12 months. Keep away from heat and sunlight to protect the flavour and colour.

Refrigerator

Once opened, keep the jar in the fridge and use within 4 to 6 weeks. Always use a clean spoon to avoid introducing mould.

Freezing

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

Nutrition

• Calories: 55 kcal
• Carbohydrates: 14 g
• Protein: 0 g
• Fat: 0 g
• Saturated Fat: 0 g
• Sodium: 1 mg

Disclaimer: Nutrition values are estimates and will vary depending on portion size, fruit sweetness, and exact ingredients used.

FAQs

Delia Smith Blackcurrant Jam Recipe

0.0 from 0 votes

Course: CondimentCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic British blackcurrant jam with a deep ruby colour, bold tangy flavour, and a reliable set. Perfect for toast, scones, and baking.

Ingredients

• 1kg blackcurrants (stalks removed)

• 250ml water

• 1kg granulated sugar (or jam sugar), warmed

• 2 tbsp lemon juice (optional)

• 1 small knob of butter (optional, reduces foam)

Directions

• Sterilise jars in a 140°C (120°C fan) oven for 15 minutes and warm the sugar for 10 minutes. Chill a saucer in the freezer.
• Simmer blackcurrants with water for 8–10 minutes until softened and skins burst.
• Add warm sugar (and lemon juice if using) and stir over low heat until completely dissolved.
• Boil hard for 6–10 minutes, stirring often, until setting point (about 105°C) is reached.
• Test set on the chilled saucer. If needed, boil for 2 more minutes and test again.
• Skim foam, rest 5 minutes, then pot into hot jars, seal, and cool completely before labelling.

Notes

• Always dissolve the sugar fully before boiling to avoid a gritty texture.
• A wide pan helps the jam reach setting point quickly and keeps the flavour bright.
• Once opened, store in the fridge and use within 4–6 weeks.

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