Mary Berry’s Blackcurrant Jam is a delightful, fruity spread that captures the essence of summer in every spoonful. This recipe is perfect for breakfasts, afternoon teas, or adding a touch of homemade charm to your baked goods.
This recipe yields approximately 4-5 jars and can be prepared in about 2 hours.
In this article, I will guide you through the process of making Mary Berry’s Blackcurrant Jam step by step, with useful tips and tricks along the way.
What is Mary Berry Blackcurrant Jam?
Mary Berry Blackcurrant Jam is a traditional British preserve crafted from fresh blackcurrants, sugar, and a touch of lemon juice. Celebrated for its deep, tangy flavor and vivid color, this jam captures the essence of summer in a jar, making it a delightful addition to your breakfast table or afternoon tea.
Other Jam Recipes
Why You’ll Love This Recipe
- Bursting with Flavor: The jam has an intense blackcurrant taste that is both sweet and tart.
- Easy to Make: With straightforward steps, even beginners can achieve perfect results.
- Versatile: Use it on toast, in pastries, or as a topping for desserts.
- Preservative-Free: Homemade jam means no artificial preservatives, just pure fruit goodness.
- Gift-Worthy: Beautifully jarred, it makes a lovely homemade gift.
Ingredients Needed to Make Mary Berry Blackcurrant Jam
- Blackcurrants: 1 kg (2.2 lbs), fresh or frozen.
- Granulated Sugar: 1.25 kg (2.75 lbs), helps to preserve and sweeten the jam.
- Water: 250 ml (8.5 fl oz), to help dissolve the sugar.
- Lemon Juice: 1 lemon, adds a slight tartness and helps with setting.
Equipment Needed
- Large Saucepan: For cooking the jam.
- Wooden Spoon: To stir the mixture.
- Jam Jars: Sterilized, for storing the jam.
- Ladle: Transfer the hot jam into jars.
- Candy Thermometer: Optional, to check the setting point.
Instructions to Make Mary Berry Blackcurrant Jam
Prepare the Blackcurrants
- Rinse and Sort: Wash the blackcurrants thoroughly, removing any stems or leaves.
- Crush the Berries: Use a fork or potato masher to lightly crush the blackcurrants.
Cook the Jam
- Combine Ingredients: Place the blackcurrants, water, and lemon juice in a large saucepan.
- Bring to a Boil: Heat gently, stirring occasionally, until the mixture reaches a boil.
- Add Sugar: Gradually add the sugar, stirring continuously until fully dissolved.
- Boil Rapidly: Increase the heat and boil the mixture rapidly for about 10-15 minutes. Skim off any foam that forms on the surface.
Test the Jam
- Setting Point: To test if the jam has been set, place a small amount on a cold plate and push it with your finger. If it wrinkles, it’s ready. Alternatively, use a candy thermometer to ensure it reaches 105°C (220°F).
Jar the Jam
- Fill the Jars: Using a ladle, carefully fill the sterilized jars with the hot jam.
- Seal the Jars: Immediately seal the jars with their lids and turn them upside down for a few minutes to create a vacuum seal.
- Cool and Store: Allow the jars to cool completely before storing them in a cool, dark place.
What Do I Serve With Mary Berry Blackcurrant Jam?
- Toast: Spread it on freshly toasted bread for a delicious breakfast.
- Scones: Perfect as an accompaniment to afternoon tea.
- Yogurt: Stir into natural yogurt for a fruity twist.
- Pancakes: Drizzle over pancakes for a delightful topping.
- Cheese Board: Pair with cheese for a sweet and savory combo.
Pro Tips to Make Perfect Mary Berry Blackcurrant Jam
- Use Fresh Berries: For the best flavor, use fresh, ripe blackcurrants.
- Sterilize Jars Properly: Ensure your jars are sterilized to prevent spoilage.
- Avoid Overcooking: Boiling too long can result in a tough, overly thick jam.
- Stir Constantly: Prevent the jam from sticking to the bottom of the pan.
- Check Consistency: Regularly test the setting point to achieve the perfect texture.
Variations of Mary Berry Blackcurrant Jam
- Mixed Berry Jam: Combine blackcurrants with other berries like raspberries or strawberries.
- Spiced Jam: Add a cinnamon stick or star anise for a spiced twist.
- Citrus Twist: Incorporate orange or lime zest for a zesty flavor.
- Reduced Sugar: Use a lower sugar ratio for a tarter, healthier option.
- Herb Infused: Infuse with a sprig of fresh mint or basil for a unique taste.
How do I Store Mary Berry Blackcurrant Jam Leftovers?
- Refrigerate: Store opened jars in the refrigerator for up to 3 months.
- Pantry: Unopened jars can be kept in a cool, dark place for up to a year.
- Freezer: Freeze the jam in airtight containers for longer storage.
How do I Reheat Mary Berry Blackcurrant Jam Leftovers?
- Microwave: Heat a small amount in the microwave for 10-15 seconds.
- Stovetop: Warm gently in a saucepan over low heat, stirring occasionally.
- Hot Water Bath: Place the jar in hot water to loosen the jam.
Nutrition Value (per serving):
- Calories: 45
- Carbohydrates: 12g
- Sugars: 11g
- Protein: 0.2g
- Fat: 0g
- Fiber: 0.5g
FAQs
How long does it take to make Mary Berry Blackcurrant Jam?
Making Mary Berry Blackcurrant Jam takes about 2 hours from start to finish, including preparation and cooking time.
Can I use frozen blackcurrants for this jam recipe?
Yes, you can use frozen blackcurrants to make Mary Berry Blackcurrant Jam. Just thaw them before cooking and proceed with the recipe as usual.
How do I know when the jam has reached the setting point?
To check if the jam has reached the setting point, place a small amount on a cold plate and push it with your finger. If it wrinkles, the jam is set. Alternatively, use a candy thermometer to ensure it reaches 105°C (220°F).
What is the best way to sterilize jam jars?
The best way to sterilize jam jars is to wash them in hot, soapy water, rinse them thoroughly, and then place them in a preheated oven at 120°C (250°F) for about 20 minutes.
Final Words
Creating Mary Berry’s Blackcurrant Jam is a rewarding experience that brings the taste of summer to your table. Whether you enjoy it on toast, in desserts, or as a thoughtful gift, this jam is sure to delight you. So, gather your ingredients, follow this guide, and enjoy the process of making your very own batch of this delicious, homemade jam.
