Blackcurrant and Lavender Jam

Blackcurrant and Lavender Jam

Blackcurrant and Lavender Jam is super simple to make, cheap and delicious. It’s a great way to preserve blackcurrants if you have them in your garden, keeping them, and all that lovely Vitamin C, on your dining table through the winter. Of course, you can buy them in summer too. The lavender flavour is quite subtle, but combines beautifully with the rich dark taste of the currants. You can use this recipe to make plain blackcurrant jam too, the quantities are the same.


  • sugar
  • blackcurrants
  • lavender flowers
  • lemon juice


Use the same weight of sugar as fruit. 300g of each makes one medium jar of jam. We made six jars and used a handful of lavender flowers and the juice of one lemon for that.


Place all the ingredients in a nice large saucepan (you don’t want it to boil over) and bring to the boil. Boil for 5 minutes then turn down to simmer. Test the jam by cooling a small teaspoonful. If the surface wrinkles slightly when pushed, it’s reached its setting point and is ready. Allow the blackcurrant and lavender jam to cool a bit before pouring into jars. Once totally cool, place the lids or seals on and store in a cool dark place like a cupboard.

Currant bushes are a wonderful inclusion to any garden, producing lots of fruit of every year and requiring virtually no maintenance. They’re in the Thompson and Morgan sale just now (code TM_TAW60W at checkout for a % off).

bargain plants

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