Recipe: Runacres Blackcurrant Jam

First things first, sorry it has been a tad sporadic on the blog post front recently – what with the move, new jobs and general summer things have been hectic and busy! However, my amazing friend Melissa brought round some tasty blackcurrants picked from her garden the other week – yum! She had a glut of them so I was lucky enough to be given a batch of currants! Hence a quick, speedy jam making session before tackling the next thing on the to-do list.

This jam thickens effectively and will keep for a good amount of time in a cold, dark place. Once opened pop in the fridge.

Makes about 4/5 average jam jars worth.


-500g blackcurrants (washed and any stalks taken off)

-680g sugar

-Juice of one lemon

-450ml of cold water


1. Place the blackcurrants and the water in a big pan and simmer the mix for 25 minutes.

2. Add the lemon juice and sugar to the mix, stir until it has dissolved. Increase the heat setting until it boils for approximately 15 minutes or until it has reached setting point (test a bit on a cold saucer to check!).

3. When you are happy with the consistency of the jam, ladle it into your sterilised jam jars and cover with wax discs and lids.

This is tasty on crumpets, as a mix with apple pieces for a crumble and heated then drizzled over vanilla ice cream in summer.

Katy, The Good Life In Practice xx