Black Currant Jam

00:35:00 Makes 8 (1-cup/250-mL) jars
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4 3 Reviews
Prep Time
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Makes 8 (1-cup/250-mL) jars

Savour the flavour of summer with this easy Black Currant Jam. Fresh black currants, sugar and pectin are cooked briefly for scrumptious homemade jam.

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What You Need

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Make It

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  • Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
  • Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min. to prevent fruit from floating to top.
  • Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

Food Facts

The best pan for boiling jams and jellies is a large, wide, heavy pot. A good choice is a nonreactive stainless steel pot with enclosed aluminum pad on the bottom. Other good choices are a Dutch oven or an enamelled cast iron pot.

How to Choose Currants

Black currants are great for making jams or jellies. Choose firm, ripe, dry fruit. Remove stems; black currants need blossom ends snipped for making jam.


  • Makes 8 (1-cup/250-mL) jars

Nutritional Information

Serving Size Makes 8 (1-cup/250-mL) jars
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 12g
Dietary fibre 0.3g
Sugars 12g
Protein 0.1g
Vitamin A 0 %DV
Vitamin C 10 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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