Blackcurrants have a strong aroma, a delicious fruity-sour taste and are veritable vitamin bombs. Why not treat yourself to a few berries before you boil down the rest to make fine jam?
For gourmets
In the kitchen, blackcurrant jam is particularly versatile: it tastes wonderful on bread and butter or with pancakes. Connoisseurs also love to combine it with salty cheese, especially with blue cheese and goat’s cheese. Blackcurrants also harmonize perfectly with honey, almonds, chocolate, and juniper berries.
Why not give your taste buds a special treat and combine blackcurrants and coffee, for example, in a meringue with coffee-flavored ice cream and bittersweet blackcurrant jam? The contrast and interplay of fruity sourness, the coffee aroma of the ice cream, and airy meringue will be appreciated by every gourmet.
… and for nutrition-conscious people
In the Middle Ages, blackcurrants were celebrated as a health remedy and a culinary treasure, but they eventually faded into obscurity. In northern Italy, however - particularly in Trentino-Alto Adige and Lombardy - they have made a comeback, thriving once again in many gardens.
Blackcurrants offer both remarkable versatility and notable health benefits. Rich in vitamin C, they are known for their immune-boosting, anti-inflammatory, and blood-purifying properties. While their fresh berries have a distinct tartness, this mellows and transforms into a more intense, delightful flavor when cooked.
Blackcurrant: Good to know:
The berries are sweeter when fully ripe. This means that they should only be picked one week or two weeks after they have become black. Their aroma comes out the best when cooked in a little sugar.
Homemade Blackcurrant Jam: A Year-Round Delight
Blackcurrant jam is irresistibly charming, with its rich, jewel-like hue and bold, tangy-sweet flavor. It's a versatile delight, perfect for every occasion. Spread it over a slice of crusty bread for a delightful breakfast, or indulge in a quick spoonful during a busy day. Use it as a secret ingredient in cakes, tarts (crostata), or pancakes to elevate your recipes. This jam isn’t just a summer treat—it’s a little jar of happiness to savor all year round.
Making blackcurrant jam is more than just following a recipe—it’s a calming ritual. As the berries simmer, their sharp tartness mellows, releasing a rich aroma that fills your kitchen with warmth and comfort. There’s something deeply satisfying about stirring the pot and witnessing the transformation of raw fruit into a luscious, glossy spread. It’s a gentle reminder of the simple pleasures found in homemade goodness
Preserving the taste of summer in every jar, blackcurrant jam becomes your go-to companion for countless recipes and moments. Why not pair it with a slice of homemade bread? Check out my savory and sweet bread guide for more inspiration.
📖 Recipe
Blackcurrant Jam
Ingredients
- 1 kg blackcurrants
- ½ kg jam sugar, 1:2
Instructions
- Wash the berries. You don’t have to pluck off the small stems as the fruit will be strained anyway. It is best to do this with a purée sieve. Wash jam jars in hot water and set them aside. Jars and lids should be free of impurities so boil briefly if necessary.
- Boil the berries with the sugar in a pot. Remove from the heat and use the purée sieve to strain the mixture into a second pot. Bring the jam back to the boil and boil for about 4-5 minutes while stirring until it is bubbling.
- With a ladle, pour the jam into the jars. Immediately close the jars tightly and turn them upside down for about 5 minutes. Then turn them over again to cool down. Place the jars on a damp cloth when adding the jam as then they can handle the heat better.
Notes
Nutrition
I’d Love to Hear from You!
Did you try making blackcurrant jam? Share your experience, favorite uses, or creative twists in the comments below! Your feedback inspires others and adds to the joy of creating and sharing homemade delights. Let’s keep the love for traditional recipes alive, one jar at a time. Buon appetito!
Leave a Reply