Indulge in Our A Bold Twist for Your Cheese Board
Currant shallot jam is the rich, tangy spread you didn’t know you needed — until now. Blending caramelized shallots with tart currants, this recipe walks the perfect line between sweet and savory. Whether you’re dressing up a wheel of brie, layering it onto crostini, or serving it beside sharp cheddar and crackers, every bite delivers bold flavor and refined comfort. Best of all, it’s simple to make and unforgettable to serve.
Savory Currant Shallot Jam Recipe
Currant shallot jam is where sweet meets savory in the most irresistible way. This dark, jewel-toned preserve blends the bold earthiness of black currants with the mellow bite of caramelized shallots and a rich splash of balsamic. It’s brightened with thyme and honey, making it the perfect companion to creamy cheeses, crusty bread, or roasted meats. Want to learn more about how savory fruit jams like this elevate a charcuterie spread?
Ingredients for Savory Currant Shallot Jam
- 2 cups black currants (or a mix of black and red currants, stemmed)
- 1 cup thinly sliced shallots
- 1 tablespoon olive oil (for shallot sauté)
- 1/4 cup balsamic vinegar (or red wine vinegar for a sharper kick)
- 1/3 to 1/2 cup honey or brown sugar (start with less; adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fresh thyme leaves (or a pinch of dried)
- (Optional) Zest of 1 lemon for added brightness
- (Optional) 1 teaspoon Dijon mustard for extra savory complexity
Instructions for Savory Currant Shallot Jam
Rinse and de-stem your black or mixed currants. If using frozen berries, allow them to thaw completely before cooking.
In a medium saucepan, heat olive oil over medium-low heat. Add the sliced shallots and cook gently, stirring occasionally, until they’re golden and soft—about 10–12 minutes. Don’t rush this step; a slow caramelization brings out their natural sweetness.
Next, add the prepared currants to the pan with the shallots. Stir to combine and let the mixture simmer for 5 minutes, allowing the currants to soften and begin releasing their juices.
Using an immersion blender (or carefully transferring to a standard blender), blend the mixture until mostly smooth. This step helps create a jammy, spreadable consistency while still leaving a bit of texture.
Now stir in the balsamic vinegar, honey (or brown sugar), salt, black pepper, and fresh thyme. If using, add lemon zest and Dijon mustard for extra brightness and complexity.
Lower the heat and simmer uncovered for 10–15 minutes, stirring often, until the mixture thickens to your desired consistency. The jam should coat the back of a spoon when ready.
Remove from heat and let cool slightly. Spoon the jam into sterilized jars, seal, and refrigerate. It will continue to thicken as it cools.
📝 Tips for Perfect Currant Shallot Jam
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Choose ripe currants for bold flavor. Whether you use black, red, or a mix, make sure your berries are fully ripe. The darker the currants, the deeper the flavor.
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Don’t rush the shallots. Taking time to caramelize the shallots slowly enhances their natural sweetness and gives your jam a mellow, savory backbone.
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Use a blender for a smoother finish. If you prefer a more refined texture, blend the mixture until nearly smooth. However, leaving a little texture adds rustic charm.
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Adjust the sweetness to taste. Currants vary in tartness depending on the variety. Start with less honey or sugar, and add more as needed after tasting.
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Balance the acidity. A splash of lemon juice or zest can brighten the final jam, especially when using very dark currants.
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Let it rest before serving. Like most preserves, this jam tastes even better the next day as the flavors meld and settle.
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Refrigerate or water-bath for longer storage. For short-term use, keep your jam sealed in the fridge. For shelf-stable jars, consider canning using proper water bath techniques.
Get Ready for Currants in Every Color — and Every Bite!
Our red, white, and black currants will be available starting in 2028 — perfect for recipes like this bold and flavorful currant shallot jam. Explore our harvest calendar to see what’s ripening next, or browse more farm-inspired recipes from The Glaze & Graze Journal.
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