Where Is My Spoon Recipes Preserves/Canning Recipes Black Currant Freezer Jam

Black Currant Freezer Jam

by Adina 25/07/2020 13 comments

black currant jam in a jar and on a slice of bread
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Aromatic black currant freezer jam made with agave syrup or another sweetener, a healthier kind of jam with fresh currants.

healthy refrigerator jam with currants

One of my favorite black currant recipes! Freezer jam with agave syrup, thickened with corn starch and kept in the refrigerator or in the freezer. Fresh and incredibly aromatic.

Ingredients

Black currants:

  • I was lucky enough to get some black currants from a neighbor this year. It is not something I often had, people tend to have lots of bushes full of red currants around here, black currants do not seem to be quite so popular.
  • I really don’t know why, although I like red currants as well, I prefer the black version. They are less sour and have an earthy, full-bodied taste that distinguishes them from all other berries I know.
  • I didn’t have too many of them, so I couldn’t really make a normal jam batch. I used most of them to make some creme de Cassis, a wonderful liqueur, and the rest to make this little, aromatic currant jam. The procedure is very quick and simple and the result is just great.

Sweetener:

  • Agave syrup or other sweeteners like maple or date syrup.
  • Stevia is also an option, in this case, do use to taste, the amount mentioned in this freezer jam recipe would be too much.
  • And you can certainly use regular sugar if you wish.

Needed amounts:

  • You can vary the quantities used. I used 350 g/ 12.4 oz/ 3 1/2 cups berries because that is what I had left.
  • You just increase or decrease the amount of sweetener according to how many berries you have and to taste.
  • The amount of corn starch used is also according to taste. Add more or less depending on how thick you like the jam.
  • I didn’t use too much, so my jam is quite runny, almost like a sauce, but I love it this way, especially as I like to stir 1 or 2 tablespoons of it into muesli or yogurt.

Alternative berries for freezer jam:

  • Anything!!!
  • Red currants, raspberries, strawberries, blueberries, gooseberries, blackberries…
  • Go with the availability and taste, anything goes.
  • When choosing other berries, add sweetener to taste, some need more than others.
Black Currant Refrigerator Jam

 

Tips

  • Don’t mash the berries too much, just enough to release some juice, but most of them should remain intact.
  • Let the mashed currants stand for about an hour, this way they will release more juice.
  • If you use a dry sweetener, like stevia, start with a smaller amount and keep tasting until the jam is as sweet as you like it.
  • You can use other berries to make the recipe.

How long does it keep?

  • This black currant jam or any kind of refrigerator jam will not last very long, about 2 weeks in the fridge.
  • If you make larger batches, you will have to freeze the jars.

How to serve?

jam with black currants and agave syrup

What to do with black currants?

Black Currant Cake

Creme de Cassis – Liqueur

Currant Cake – usually made with red currants, you can use a mixture or only black ones.

Berry Crumble Pie

First published: 3rd of August 2015

black currant jam in a jar and on a slice of bread

Black Currant Freezer Jam

Yield: 1 jar
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Aromatic black currant freezer jam made with agave syrup, a healthier kind of jam with fresh currants.

Ingredients

  • 350 g/ 12.4 oz/ about 3 1/2 cups black currants
  • about 9 tablespoons agave syrup or another sweetener
  • 2 tablespoons cornstarch
  • a few tablespoons water

Instructions

  1. Clean and remove the stalks of the black currants.
  2. Place them in a large pot and add the agave syrup. Use a potato masher to crush the currants a little. You definitely don't want a berry puree here, just mash the currants partially to obtain some juice while retaining most of them intact.
  3. Mix well and let stand for about an hour. The mixture will become juicier during this time.
  4. Bring everything to a boil and let cook for about 5 minutes while stirring from time to time.
  5. In a small bowl mix the cornstarch with 2-3 tablespoons cold water to obtain a paste. Slowly pour this mixture into the boiling jam while whisking continuously. Bring to a boil again and cook for one more minute. Let cool, transfer into a clean jar and refrigerate.

Notes

The nutrition is calculated for the whole jar of jam.

Nutrition Information:
Yield: 1 Serving Size: 1 whole jar
Amount Per Serving: Calories: 762Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 15mgCarbohydrates: 187gFiber: 0gSugar: 105gProtein: 5g

Nutrition information isn’t always accurate.

13 comments
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13 comments

[email protected]'s Recipes 03/08/2015 - 12:02

I haven’t seen black currants here yet…your healthy refrigerator jam looks perfect.
p.s It’s 12grams, and that’s about 120grams of sugar (original recipe called for 200grams of sugar, but you seriously don’t need that much, esp. if you are going to glaze the cake with lemon icing.)

Reply
Adina 03/08/2015 - 12:32

Thank you for the info about the stevia, Angie.I tend to reduce the sugar content in cakes as well, I rarely take the required amount.

Reply
Anne 04/08/2015 - 03:57

I’ve never tried making jam because we never had an overabundance of fruit, but I definitely will have to find some currants now and make some jam!!!! :DD

Reply
Adina 04/08/2015 - 10:53

Currant jam is really good, either red or black currants. The red one is quite sour and great to have some around Christmas when making cookies, the black currant jam is just great on toast or some other bread.

Reply
Cheyanne @ No Spoon Necessary 04/08/2015 - 16:17

Oh my gawsh, why IS it so hard to find black currents? Really it’s just hard for me to find ANY type of currents, but I have yet to hit up all the farmers markets here in my new home town. Obviously this jam is going to light a fire under my bum to get on it because this looks terrific! I adore homemade jam and I’m digging the fact that you made this a little thinner! I can just imagine how delicious this tastes over waffles, pancakes, some buttered toast or stirred into yogurt.. or maybe paired with a smoothie bowl! Yum! Love this, girl! Thanks for sharing the yum! <3 Cheers to a beautiful day!
P.s.- thank you SO much for the super sweet comment you left on my blog!

Reply
Adina 04/08/2015 - 19:23

Thank you, Cheyanne. Black currants are quite hard to find here as well, I never saw them sold anywhere (but then we don’t have any farmers markets at all here). I only ever got them from people who grow them in their gardens and I just love them. Red currants are easier to come by, I can even buy them frozen all year around, but normally I get so many in summer that I can freeze a few bags full of them myself.

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Julie 05/08/2015 - 01:06

I’ve never baked with black currents yet – but very motivated by your recipe! I’m sure it tastes as delicious as it looks! Pinned 😀

Reply
Adina 05/08/2015 - 11:27

Thank you, Julie. I hope you give it a try.

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Sam @ SugarSpunRun 05/08/2015 - 20:27

I don’t think I’ve EVER even tasted a currant before. This jam looks so good, though, I think I’m going to have to change that immediately.

Reply
Adina 07/08/2015 - 07:44

Currants are really good, the red ones sour and refreshing , the black ones somehow earthy and also very aromatic.

Reply
Rachel @ Simple Seasonal 08/08/2015 - 03:11

I’d like some of this jam on my toast please! I also love that it doesn’t involve the hassle of canning.

Reply
Adina 08/08/2015 - 15:55

That is great, isn’t it? If there is one thing that annoys me when making jam, that is the sterilizing of the jars.

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