Delia Smith Blackcurrant Jam Recipe

Delia Smith Blackcurrant Jam is a deeply flavored, dark, and glossy preserve that balances the intense tartness of the berries with a rich sugar syrup. Unlike softer fruit jams, this recipe relies on a long simmering process with water to ensure the tough blackcurrant skins become melt-in-the-mouth tender before the sugar creates the set. It is the king of winter jams, packed with Vitamin C and perfect for spreading on hot buttered toast.

Delia Smith Blackcurrant Jam Ingredients

• 900g (2 lb) Fresh Blackcurrants: Stalks removed. It is best to pick these when they are dry.
• 850ml (1 ½ pints) Water: Blackcurrants have a high pectin content and tough skins, so they require a significant amount of water to soften them and create the right set.
• 1.3kg (3 lb) Granulated Sugar: Warmed. Delia uses a higher sugar-to-fruit ratio for blackcurrants than other fruits to counter their extreme sharpness and ensure preservation.
• A knob of Butter: (Optional) About 10g, to disperse the scum at the end.

How To Make Delia Smith Blackcurrant Jam

1. Prepare the fruit: Wash the blackcurrants thoroughly in a colander. Spend time removing all the stalks and any leaves (this can be tedious, but stems will not soften during cooking). Place the cleaned fruit into a large preserving pan.
2. Soften the skins: Pour the 850ml of water into the pan with the fruit. Bring to a simmer and cook gently for about 40 to 45 minutes. The water will reduce, and the fruit will burst. Crucial: You must cook the fruit until the skins are completely tender before adding the sugar. Once sugar is added, the skins will not soften any further, so test a skin between your teeth to be sure.
3. Warm the sugar: While the fruit is simmering, place the sugar in a heatproof bowl or roasting tin and warm it in a low oven (140°C/275°F) for about 10 minutes. Using warm sugar helps it dissolve instantly into the fruit without lowering the temperature of the jam.
4. Dissolve the crystals: Pour the warm sugar into the pan with the softened blackcurrants. Stir over low heat until every single crystal has dissolved. Do not let it boil yet; check the back of your spoon for grit.
5. Boil the jam: Increase the heat to high and bring the jam to a “rolling boil” (a fast, vigorous boil that rises in the pan). Boil rapidly for about 10 to 15 minutes.
6. Test for setting: Remove the pan from the heat. Place a teaspoon of jam onto a cold saucer (chilled in the freezer). Let it cool for a minute, then push it with your finger. If the surface wrinkles, the setting point has been reached. If not, boil for another 2 minutes and re-test. (Blackcurrants usually set very easily).
7. Finish the jam: Stir in the knob of butter to dissolve any foam (scum) on the surface. Allow the jam to settle for 15 minutes to thicken slightly.
8. Pot the preserve: Ladle the hot jam into warm, sterilized jars. Cover immediately with waxed discs and seal tightly with lids while still hot.

Recipe Tips

• The Water Ratio: It may look like too much water at the start, but blackcurrants are thirsty. As they cook, the pectin is released into the water, creating a jelly-like consistency. If you reduce the water, the jam will be too stiff and rubbery.
• Pectin Power: Blackcurrants are naturally very high in pectin. Unlike strawberry jam, you rarely need to add lemon juice or setting agents. They set firm and fast, so be careful not to over-boil, or you will end up with rock-hard jam.
• Skin Texture: The most common mistake with blackcurrant jam is tough, leathery skins. This happens if you add the sugar too early. The initial 45-minute simmer in plain water is the secret to a soft texture.
• Sugar Type: Delia recommends granulated sugar rather than preserving sugar, as the fruit has enough natural pectin on its own. Granulated sugar also gives a clearer finish.

What To Serve With Blackcurrant Jam?

This jam has a powerful, tart flavor that stands up well to rich accompaniments. It is delicious swirled into rice pudding or porridge in the winter. For a savory twist, it serves as an excellent glaze for roast duck or venison, acting much like a redcurrant jelly. Of course, it is most at home on a slice of thick white sourdough or a warm scone.

How To Store Homemade Jam?

• Cupboard: Store unopened jars in a cool, dark, dry place. Properly sealed, they will keep for up to 1 year.
• Refrigerate: Once opened, the jar must be kept in the refrigerator and consumed within 1 month.

Blackcurrant Jam Nutrition Facts

• Calories: ~45 kcal
• Fat: 0g
• Carbohydrates: 12g
• Protein: 0g
• Nutrition information is estimated per tablespoon serving.

FAQs

Try More Recipes:

• Delia Smith Strawberry Jam Recipe
• Delia Smith Raspberry Jam Recipe
• Delia Smith Gooseberry Jam Recipe