Home MealsBreakfast Healthy Black Currant Refrigerator Jam with Agave Syrup

Healthy Black Currant Refrigerator Jam with Agave Syrup

by Adina 03/08/2015 13 comments

Black Currant Refrigerator Jam

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 distinguish 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 Cassis, a wonderful black currant liquor and used the rest to make this little, wonderfully aromatic jam. The procedure is very quick and simple and the result is just great.

You can vary the quantities used, I took 350 g because that is what I had left. You just increase or decrease the amount of sweetener according to how many berries you have. 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 sauce-like, but I love it this way, especially as I like to stir 1 or 2 tablespoons of it into my muesli or yogurt.

Keep in mind that the jam will not last very long, just about 2 weeks in the fridge. If you make larger batches, you will have to freeze the jars.

You can eat this jam on bread just like any other jam, but you can also have it in your muesli for instance, as a sauce for waffles or filling for pancakes.

black currant frige jam Healthy Black Currant Refrigerator Jam with Agave Syrup

Black Currant Refrigerator Jam


Prep time: 

Cook time: 

Total time: 

Serves: 1 jar

black currant frige jam Healthy Black Currant Refrigerator Jam with Agave Syrup
  • 350 g/ 12.4 oz black currants, weighed after destalking the berries
  • about 9 tablespoons agave syrup or another sweetener
  • 2 tablespoons corn starch
  • a few tablespoons water
  1. Clean and remove the stalks of the black currants. 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. Mix well and let stand for about an hour. The mixture will become juicier during this time.
  2. Bring everything to a boil and let cook for about 5 minutes while stirring from time to time.
  3. In a small bowl mix the corn starch with some 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.

black currant refrigerator  Healthy Black Currant Refrigerator Jam with Agave Syrup


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[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.)

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.

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

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.

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!

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.

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 😀

Adina 05/08/2015 - 11:27

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

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.

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.

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.

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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