jittery cook

recipes worth sharing

  • Join Jittery
  • Jittery Categories
    • Appetizers
    • Beans and Legumes
    • Favourites
    • Breakfast
    • Condiments
    • Crackers and Breads
    • Desserts
    • Drinks
    • Fish and seafood
    • Fruits
    • Grains
    • Meat
    • Pasta
    • Pizza
    • Poultry
    • Salads
    • Sandwiches
    • Sauces
    • Sides
    • Snacks
    • Soups
    • Vegetables
    • Vegetarian
    • Reviews
      • Product Reviews
      • Restaurant Reviews
      • Jittery Reviews
  • 500 Jittery Recipes
  • Jittery Jabber
  • Jittery Who?

Blackcurrant Jam

July 13, 2012 By Jittery Cook 7 Comments

I don’t normally eat jam. It has to be really special to pique my interest. This jam is tart. It makes your taste buds sit up and pay attention. You will want to eat this jam on toast, with goat cheese or cheddar cheese, or on cheese melts. You will want to use this jam in recipes for lamb or chicken, or to accompany cooked meats, or even in sandwiches. This jam is just wonderful. It will make your day.

Blackcurrant Jam

Blackcurrant Jam 

  • 2 lb 8 oz blackcurrants, stemmed, rinsed and drained
  • zest of 2 lemons
  • supreme of 2 lemons, coarsely chopped (how to supreme citrus fruits)
  • 1 lb 7 oz sugar (1 cup = 7.7 ounces)
  • several small jars and lids (about 6), well washed and sterilized with boiled water
  • parchment paper to line lids
Jittery Cook Blackcurrant Jam

 

Place blackcurrants in a large, heavy pot. Add the sugar, zest and supreme of lemon. Heat slowly until it is just near boiling point. Turn the heat down, and simmer for 20-30 minutes until the jam begins to set.

Jittery Cook Blackcurrant Jam

Ladle the jam into the jars, leaving a 1/2 to 3/4-inch space at the top. Cover with the parchment paper, and allow the jam to come to room temperature. Refrigerate. Seal and freeze what you are not using or giving away, making sure there is room in the jar for expansion caused by freezing.

Recipe suggestion:

Season a rack of lamb with salt and pepper. Spread a few tablespoons of Blackcurrant Jam over the lamb. Sprinkle with thinly sliced garlic cloves, then roast for 15-20 minutes at 400F.

Blackcurrant Jam Print Ready Recipe
Jittery Cook Blackcurrant Jam

Final notes:

  • In case you think this was all my brilliant idea, think again. This recipe was generously shared by my food-expert sister, Julia Richardson. Go on over to Jittery Cook for her Blackcurrant Vodka recipe. Right around New Year 2013, you’ll be glad you did!
  • These stunning blackcurrants hail from the ecological, country farm, Paradis des Fruits, in Dunham Quebec, where fruit picking is a fun family activity. Call ahead to verify availability.

Blackcurrant Jam

Related articles
  • The Easiest Way to Harvest Blackcurrants (permaculturecottage.wordpress.com)
  • Black Currant (esscentualalchemy.wordpress.com)
  • Apricot Jam: A Homemade Paris Treat (doriegreenspan.com)
  • Raspberry Jam (emmycooks.com)
  • Jam today (johnlewis.com)
  • 5 Tips for Creating the Perfect Cheese Platter (abeautifulmess.com)
  • Share
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pocket (Opens in new window)

Related

« Marinated Grilled Turkey with Roasted Vegetables
Blackcurrant Vodka – Soul Tonic »

Comments

  1. jean langston says

    July 25, 2016 at 2:36 pm

    berries are plentiful this year and am now getting ready to make my third batch of jam. we have a berry here called saskatoons and I have been combining the blackcurrants and saskatoons together using your recipe love it.

    Reply
    • Jittery Cook says

      July 25, 2016 at 4:00 pm

      Good to hear Jean! I’m so crazy about homemade blackcurrant jam. I love having a steady supply year round.

      Reply

Trackbacks

  1. Cottage Cheese Muffins – Extraordinaire | jittery cook says:
    July 13, 2014 at 12:00 pm

    […] around the edges and removing them from the muffin pan. Serve with Greek yogurt and a dollop of Blackcurrant Jam. Delicious served warm. Savoury Cottage Cheese […]

    Reply
  2. Faux Cheesecake Blackcurrant Bread Pudding says:
    June 28, 2015 at 9:01 am

    […] you ready to come pick some blackcurrants? You’re going to want your very own homemade blackcurrant jam for this Faux Cheesecake Blackcurrant Bread Pudding so why don’t you join me for a trip […]

    Reply
  3. Blackcurrant Rack of Lamb – Homemade Mint Sauce says:
    September 21, 2015 at 7:09 am

    […] 1/2 c homemade blackcurrant jam […]

    Reply
  4. Apple Clusters – Rosy Tinted says:
    October 6, 2015 at 8:54 am

    […] 1 t jam […]

    Reply
  5. BBQ Salmon - Blackcurrant Ginger Sauce - jittery cook says:
    June 17, 2016 at 9:45 am

    […] successful. But this is the time of year to think about picking blackcurrants and making simple blackcurrant freezer jam and blackcurrant vodka, which need a little sugar.  On the good side, you only need a little bit […]

    Reply

Jittery loves comments! Cancel reply

Your email address will not be published.

Sign Up!

Welcome to Jittery Cook!

There are over 500 recipes for you to discover. Subscribe above to receive the latest Jittery recipes sent directly to your inbox.
Meet Jittery...

Search Jittery Cook

Find Jittery Cook

  • Facebook
  • Pinterest
  • Twitter
  • Tumblr
  • RSS Feed
  • What’s cooking?

    Jittery since 2011:

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.