Homemade Currant Jam

By: Sheila Reynolds

Homemade currant jam is one of my favorite family recipe jams that is great on your morning toast but can also add some elegance to many of your favorite recipes or desserts. Plus, making the jam yourself is much more rewarding.


  • 3 lbs. fresh currants, stemmed and rinsed
  • 4 cups sugar
  • 1 lemon, juiced and zested


  1. Add the currants, sugar, lemon juice and 1 tablespoon of lemon zest to a saucepan and bring to a low simmer. Cook for 10 minutes. Remove from the heat and place in a large glass or plastic bowl; do not use metal. Cover with parchment paper, pressing it into the mixture to soak up additional moisture. This results in a thicker currant jam. 
  2. Refrigerate for 12 to 24 hours.
  3. Place jam back in a saucepan and heat over medium-high heat until it reaches 220 degrees. Use a candy thermometer.
  4. Cool the jam and can or jar in a sealed glass jar.