The intense fruitiness of blackcurrants as jam, sorbet or ice cream is a blessing in the cold parts of the year. They're easy to grow and care for, and the birds seem to leave them alone. Bags of frozen blackcurrants in the freezer is a great resource and the starting point to any number of life affirming puddings.

Blackcurrant Jam

This is a dead easy, quick cook, intense jam made with less sugar and more blackcurrants. It's only drawback seems to be that after a few months the jam can be found to have set rather stiffly in the jar, but sort this out by adding little hot water and stirring.


  • 2 pounds of blackcurrants
  • 3 pounds of granulated sugar
  • 1 tablespoon of brandy (optional)

 Put the blackcurrants in a bowl, crush and prod them with a fork to break their skins. Add the sugar, seal the bowl with cling film and leave overnight.Pour the contents into a large saucepan, gently bring to the boil. Let it boil for 3 minutes (3 minutes is enough). Then let it cool for half an hour. Stir in brandy (the recipe works well enough without).  Spoon into clean, oven dried jars, and seal.

Easy and very good.