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Pressure Cooker Blackcurrant Jam

Pressure Cooker Blackcurrant Jam is a modern British recipe for a classic method of making jam from blackcurrants by cooking in a pressure cooker before mixing with sugar, boiling to thicken until it reaches the setting point and potting. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Blackcurrant Jam.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Makes:

4 jars

Rating: 4.5 star rating

Tags : British Recipes


Ingredients:

1kg blackcurrants, topped and tailed
1.5kg sugar, warmed
600ml water

Method:

Wash the blackcurrants then place in your pressure cooker along with the water. Secure the lid, bring to 8 lb pressure and cook for 4 minutes.

Release the pressure slowly then stir in the sugar. Cook, stirring constantly until all the sugar has dissolved then skim the surface. Bring to a rapid boil and cook for 20 minutes then test for setting. Cool a plate in the freezer then add a tablespoon of the marmalade mixture to it. Allow to cool then push the mixture with your thumbnail. If a skin is formed then the jam is done. If not, continue boiling for 15 minutes then test again.

When the blackcurrant jam is ready, spoon into cleaned and sterilized jars that have been warmed in an oven at 100°C for 10 minutes. Seal with secure lids, allow to cool then label and store in a cool, dry, cupboard for at least 2 months to mature before use.