This is it, the ultmate in grown-up jam – my blackcurrant jam with chocolate and chilli. Full of deep dark flavours that tingle on the tongue and make even the most humble slice of toast into a major feast.
Deep and drk with a hint of sweetness and whole load of flavour. This is one very different blackcurrant jam and something my Mum would not recognise at all.
She made great jam and an awful lot of it was blackcurrant jam. But it was alwys what I call ‘straight jam’, nothing fancy, nothing added. This blackcurrant jam with chocolate and chilli would be well out of her comfort zone.
I love getting a bit quirky with my jam making and adding different ingredients to ramp up the flavour of the fruit and make things a wee bit more exciting. Blackcurrant jam is a classic in it’s own right and many would say one should not meddle with that. But hey, where’s the fun in that. throwing spices and things like chocolate into a jam just makes a good thing even better.
Ingredients for blackcurrant jam with chocolate and chilli
- Dried chilli
- Dark chocolate
- lemon juice
Using chocolate in jam
Make sure you are using dark chocolate with at least 70% cocoa solids. You need the chocolate to be the dark stuff so that it holds it’s flavour. Dark chocolate is made with less sugar and no milk so the flavour of the cocoa beans themselves is far more pronounced.
Milk chocolate doesn’t have enough flavour for jam making. Way too creamy and wishy-washy to hold up against the strength of the fruit (in this case blackcurrants).
The dark chocolate gives this jam a richness and creaminess as well as the deep dark flavour of chocolate. Sounds good? Tastes even better!
Have I tickled your fancy for more chocolate in jam recipes? Then check these out;
How to make blackcurrant jam with chocolate and chilli
Simply heat up the blackcurrants along with the chilli flakes and sugar till the sugar has dissolved and then ramp up the heat to a rolling boil. Break up the chocolate and add it to the pan stirring it through the jam. Once it has reached that magical setting point carefully ladle the hot jam into sterilised jars and pop on the lids.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
How much jam does this recipe make?
My recipe makes just 2 x 250ml jars of blackcurrant chocolate and chilli jam. Simply double up the recipe to make more.
This blackcurrant jam with chocolate and chilli is perfect for jazzing up your toast in the morning. It is equally good on scones with a dollop of whipped cream or as a filling for a simple Victoria sponge.
Actually a chocolate cake with this inside is perfection. A double hit of chocolate goodness, you just can’t go wrong with that.
You can also stir this jam into plain Greek yogurt of loosen with a little cassis or blackcurrant vodka and use as a sauce over good quality vanilla ice cream.
How long will this jam last?
This jam will keep for up to a year. Once opened store in the fridge and use within a month.
Here are some more fun recipes for using blackcurrants;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Blackcurrant jam with chocolate and chilli
- 500 g fresh blackcurrants
- 300 g sugar
- 1/2 lemon juice only
- 1/2 tsp chilli flakes
- 60 g dark chocolate (70% cocoa solids at least)
- Heat the blackcurrants, lemon juice and sugar in a pan along with the chilli flakes until the sugar has dissolved
- Squish the blackcurrants with a potato masher to break them up
- Raise the heat and bring to a boil and grate the chocolate into the jam and stir through
- Once it has reached setting point ladle jam into sterilised jars and seal