Black Currant Jam (No Pectin, 3 Ingredients, 15 Minutes)

5 from 8 votes

This easy black currant jam recipe needs only 3 ingredients, no pectin, and 15 minutes. The simplest way to capture summer black currants in a jar!

Course Breakfast, Condiment

Cuisine American, European

Keyword Best Ever Black Currant Jam, black currant jam, black currant jam no pectin, easy black currant jam

Prep Time 5

Cook Time 10

Total Time 15

Servings tablespoons

Calories 45kcal

Author Chrissie (thebusybaker.ca)

Add the black currants, sugar and lemon juice to a deep pot over medium heat.
Use a potato masher to mash the currants until they begin to fall apart as they heat up.
Turn the heat to medium-high, stirring every now and then until the mixture starts to bubble and become hot.
When the mixture begins to boil, continue to stir every 30 seconds or so.
Use an instant-read thermometer - here's a link to mine (paid link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220°F (104°C) (for low altitudes) or 218°F (102°C) for high altitudes. This should take about 8 minutes or so.
Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into 2 mason jars. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
Add the lids to the jars and allow to cool at room temperature until completely cool.
Store in the fridge and enjoy!

Use the proper water-bath canning process to create a shelf stable version of this recipe, if desired. The recipe, as it is, is a refrigerator jam.

This recipe yields about 2 cups of jam (32 tablespoons). Each serving is 2 tablespoons.