Experience the Taste of
Indulge in the sweet and tart flavor of homemade white currant jam, perfect for seasonal preserving. This recipe is easy to follow and yields a delicious spread for toast, scones, or pastries. Visit our currant U-pick page to pick your own currants!
Ingredients for White Currant Jam
- 4 cups white currants, stemmed removed
- 2 cups granulated sugar
- 2 tablespoon lemon juice
- 1/4 cup water
- 1/2 tsp lemon zest (optional)
Instructions for White Currant Jam
Rinse the white currants gently and remove the stems. You can leave the seeds in. For a smoother texture, optionally pulse the berries in a blender or mash lightly by hand.
In a medium saucepan, combine the currants, water, and lemon juice. Bring to a simmer over medium heat. Let cook for 5–7 minutes until the berries begin to burst and release their juices.
Stir in the sugar and lemon zest (if using). Reduce heat to medium-low and stir regularly as the mixture thickens.
Let the jam simmer gently for 15–20 minutes, stirring occasionally. To test for doneness, place a spoonful on a chilled plate — if it gels and wrinkles when pushed, it’s ready.
Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and rings, and tighten finger-tight.
Place jars in a boiling water bath canner. Ensure jars are fully submerged by at least 1–2 inches of water. Process for 10 minutes (adjust for altitude if needed).
Remove jars from the water and let cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place for up to one year.
💡 Tips for Success
No pectin needed: White currants are naturally high in pectin, so the jam thickens without added pectin.
Jam too runny? Simmer a few extra minutes and retest using the chilled plate method.
Smoother texture: For a seedless finish, you can press the cooked fruit through a fine mesh strainer before adding sugar.
Want it tangier? Add a little extra lemon juice to brighten the flavor.
Storage: Unopened, water-bath processed jars last up to 1 year in a cool, dark place.
Serving ideas: This jam pairs beautifully with yogurt, scones, goat cheese, and makes a unique glaze for poultry or pork.
Store the sealed jars in a cool, dark place for up to one year.
Enjoy your homemade white currant jam!