Blackcurrant and Gooseberry Jam

Fri, 29th of July

Blackcurrant bushes are such a great addition to your garden. In spring or early summer you can pick the leaves to make tea or infuse cream to make ice cream and then in late July they produce their dark juicy jewels. They also yield a large harvest from a very small space. One bush should give you at least 1 kilo of fruit. Blackcurrants are not something you often see in the fruit and veg aisle making them extra special. I made this jam with gooseberries because I happened to have a kilo in my freezer but substitute for all blackcurrants or any another fruit like raspberries or strawberries would work too.

Helen James


Makes 8-10 pots of jam

  • 1 kg blackcurrants
  • 1 kg gooseberries (or other fruit)
  • 2 kg sugar
  • 1 pint of water

  1. 1. Remove all stalks and leaves from fruit and rinse.
  2. 2. Place in the largest pot you have and pour over sugar and water.
  3. 3. Stir evenly to distribute the sugar.
  4. 4. Heat until it comes to the boil and then simmer for 45 mins. or until the mixture reaches correct temperature on your jam thermometer.*
  5. 5. Set aside to cool for ten minutes. Spoon into sterilised jars, label and seal with wax paper and a lid.

*If you don't have a jam thermometer place a saucer in the freezer for 15 mins. and drip some of the mixture on the cold plate, if it sets it's ready.

Let me know if you make this and how you get on #consideredbyhj

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Products used: Enzyme Tea Towel3511163