Seedless black currant jam

50 min.
4 servings
Seedless black currant jam

The main disadvantage of blackcurrant jams is the bones that spoil the texture. Sometimes they do not interfere, but sometimes you want something more gentle and homogeneous. Today I will tell you how to get rid of them in the cooking process with a minimum of effort. Read on!


  • Black Currant - 1 kg
  • Water - 1 glass
  • Sugar - 800 g
  • Citric acid - 0.5 tsp.

Step-by-step cooking recipe

Pour currant berries with water, bring to a boil and boil for 15 minutes.

Grind the workpiece through a sieve and bring it to a boil again.

Add sugar and citric acid.

Boil the jam for 20-30 minutes until thick and spread it out in sterilized jars.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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