by Dan Lepard

This easy blackcurrant jam recipe uses the whole fruit for a tart, rich preserve that sets well. It's excellent on crisp toasted rye bread, or spooned onto porridge in the morning. You’ll need a sugar thermometer for this recipe.



Blackcurrants need to be cooked with a little sugar and a splash of water for their full charm to emerge. They bring an essential base note to summer puddings or lightly cooked compôte. Blackcurrant jam is another favourite. In tarts and turnovers a filling of blackcurrants, sugar and chopped fresh mint is a revelation.