Red Currant Jam
Tart red currant jam that makes the most of these beautiful summer berries. Delicious on toast and perfect for making cookies in winter.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1,2 kg/ 2.6 lbs red currants (Note 1)
- about 250 ml/ 8.5 fl.oz/ 1 cup water (Note 2)
- about 700 – 750 g/ 1.5 – 1.65 lbs granulated sugar (also note 1)
Instructions
- 1
Wash the berries and place them in a pot. They should be still attached to the stems, don't bother removing those. Add the water, it should be enough to cover the bottom of the pot.
- 2
Bring to a simmer and cook gently for about 20 minutes, stirring occasionally, until the berries break down and are soft.
- 3
Pass through a sieve (or use a food mill). Press the leftovers in the sieve gently with the back of a spoon to help release all the puree. Discard the stems and the seeds left in the sieve.
- 4
Weigh the berry puree. Place it into a large pot and add the exact same amount of sugar. Stir well.
- 5
Cook the jam, stirring often to help the sugar dissolve. Once the mixture comes to a rolling boil, boil for 4 minutes.
- 6
Make the jelly test, if desired (note 3). Ladle the jam into sterilized jars.
- 7
Can the jars, if desired (note 4).