Chaos Cottage Blackcurrant Jam

There are some recipes I experiment with every year, and then there are the ones I keep coming back to. This is one of them.

Blackcurrants are packed with natural pectin, so they'll happily set into something that's more like rubber than jam if you're not careful! Over the years I've tried several methods, but this gentle approach has consistently given me the richest flavour and a lovely soft, spreadable set.

As for removing every tiny stalk when preparing the fruit... well, I do my best. One or two always seem to sneak into the pan regardless. It's homemade, not factory-made, and I think that's part of the charm.

Picking blackcurrants

Blackcurrants being prepared for jam

Ingredients

• 900g Blackcurrants

• 850ml Water

• 1.3kg Caster or granulated sugar

• A small knob of butter (optional, for clearing the foam)

Method

1. Pick through the blackcurrants, removing leaves and most of the stalks before giving them a good rinse. Don't worry if one or two tiny stalks escape your notice—I promise you're not alone. Also, if you don't have time to make the jam now, you can freeze the blackcurrants or even leave them in the fridge for a few days.

2. Place the fruit in a large preserving pan with the water and bring gently to a simmer.

3. Cook slowly until the berries have completely softened and the skins are tender. This will take about 40-45 mins. Don't rush this stage; it's the secret to avoiding a thick, chewy jam and is the reason I return to this method year after year.

4. Warm the sugar separately while the fruit is softening (either in the oven or microwave - you want it warm not hot), then stir it into the pan until every crystal has dissolved. Check by dipping a spoon into the jam and looking to see if there are any crystals of sugar when the liquid jam has slid off it.

5. Increase the heat and boil rapidly - you want a rolling boil where the liquid rises in the pan - until the jam reaches setting point. Setting point is 105°C. When it reaches this point, hold it at this temperature for 1 minute if possible. Then test to see if it's set. Because blackcurrants are naturally high in pectin, begin testing after around eight minutes rather than leaving it too long. It usually takes about 10mins but timings do vary.

6. To test your jam is set, spoon a little onto a the chilled plate, leave it for 30-45 seconds and then push the jam. If it wrinkles nicely, its ready. If it doesn't, leave it for another minute and then repeat the process.

7. If you wish, stir in a small knob of butter to disperse any remaining foam. I generally do as it clears the jam nicely.

8. Leave the jam to settle for about 10-15 minutes before ladling it into warm, sterilised jars. Pop a bit of parchment paper on the top of the jam (stops any mould forming) and seal the lid immediately. Allow the jars to cool completely before labelling.

Chaos Cottage Tips

1. I usually use caster sugar because it dissolves quickly, and with blackcurrants there's no need for jam sugar—they contain plenty of natural pectin all on their own. The key isn't special sugar; it's taking the time to let the fruit soften properly before adding it.

2. Why bother warming the sugar? If the sugar is warm when it's mixed into the blackcurrants and water, it doesn't lower the temperature in the pan so avoids (hopefully) a jam that is too stiff and thickset.

3. I warm the sugar in the oven rather than the microwave so that it doesn't get too hot and so that its warm throughout rather than unevenly as is often the case with microwave heating.

Chaos Cottage Equipment Suggestions

I tend to use the following items for preserving:

1. Kilner 8L Stainless Steel Maslin Pan. It's large, has a really good handle and spout, AND it has measurements on the inside. Good for induction hobs too.

2. Kilner Thermometer and Lid Lifter. I've had some epic fails when it comes to jam. I was using an old thermometer that clipped to the side of the pan (badly), steamed up when the jam started to boil so you couldn't actually see the temperature and, well it was just pants. I've never been good at the old fashioned 'cold plate' method either. I've settles on this, allegedly "must-have" tool for any home preserver and I've found it works for me.

3. Jam pots and lids. I save them all year so that I have a big box full of various glass jars. Marks & Spencer currently have a range of beans and pulses with literally no additive for about 55p each. The jars are glass so perfect for reuse. If I do have to buy new jars, I tend to buy Kilner from Lakeland.

Looking for more seasonal preserving ideas? Read our Preparing for a Glut guide for inspiration on making the most of summer's abundance.