Mary Berry Blackcurrant Jam
Mary Berry’s Blackcurrant Jam is a traditional British preserve made with ripe blackcurrants, sugar, and a hint of lemon juice. It’s known for its rich, deep flavor and glossy texture that complements breakfast spreads, desserts, or even cheese boards.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Jam
- Method: Boiling
- Cuisine: British
Ingredients
Scale
- 500g blackcurrants (fresh or frozen)
- 500g granulated sugar
- 125ml water
- Juice of 1 lemon
Instructions
- Step 1: Prepare the blackcurrants. Wash the blackcurrants thoroughly and remove any stems or leaves.
- Step 2: Cook the fruit. Add the blackcurrants and water to a saucepan. Bring to a gentle simmer and cook for 10 minutes until the fruit softens.
- Step 3: Add sugar and lemon juice. Stir in the sugar and lemon juice, ensuring the sugar dissolves completely.
- Step 4: Boil the mixture. Increase the heat to bring the mixture to a rapid boil. Use a jam thermometer to monitor the temperature, aiming for 105°C (220°F).
- Step 5: Test for setting point. Place a small dollop of jam on a cold plate and let it cool. If it wrinkles when pushed with a finger, the jam is ready.
- Step 6: Jar the jam. Remove the saucepan from the heat and let it rest for a few minutes. Pour the jam into sterilized jars using a funnel for ease, then seal tightly with lids.
- Step 7: Cool and store. Allow the jars to cool completely before storing them in a cool, dark place.
Find it online: https://britishrecipeshub.co.uk/mary-berry-blackcurrant-jam/