Red Currant Jam
User Reviews
4.5
45 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 small jars
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Calories
2357 kcal
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Course
Condiments
Red Currant Jam
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Tart red currant jam that makes the most of these beautiful summer berries. Delicious on toast and perfect for making cookies in winter.
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Ingredients
- 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
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Instructions
- 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.
- Bring to a simmer and cook gently for about 20 minutes, stirring occasionally, until the berries break down and are soft.
- 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.
- Weigh the berry puree. Place it into a large pot and add the exact same amount of sugar. Stir well.
- Cook the jam, stirring often to help the sugar dissolve. Once the mixture comes to a rolling boil, boil for 4 minutes.
- Make the jelly test, if desired (note 3). Ladle the jam into sterilized jars.
- Can the jars, if desired (note 4).
Notes
- The quantities are according to you. Once you've cooked and strained the berries, weigh the puree and use the exact amount of sugar to make the jam, so a ratio of 1:1 red currants to sugar.
- The amount of water is also not very important, it should be enough to cover the bottom of the pan.
- Jelly test: place a small plate in the freezer before you start cooking the jam. After 4 minutes of cooking time, remove the jam from the heat. Drop a little jelly on the cold plate, wait for about 1 minute. Nudge the jam, if it wrinkles it is done. If it is still rather liquid, cook it for 1 more minute and check again.
- You can keep the jam in the refrigerator or can it in a water bath or canner for 5 minutes. After canning you can keep it in a dark cool place. It will keep for at least one year, probably longer.
Nutrition Information
Show Details
Serving
1jar
Calories
2357kcal
(118%)
Carbohydrates
589g
(196%)
Protein
42g
(84%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Sodium
32mg
(1%)
Fiber
129g
(516%)
Sugar
396g
(792%)
Nutrition Facts
Serving: 4small jars
Amount Per Serving
Calories 2357 kcal
% Daily Value*
| Serving | 1jar | |
| Calories | 2357kcal | 118% |
| Carbohydrates | 589g | 196% |
| Protein | 42g | 84% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 32mg | 1% |
| Fiber | 129g | 516% |
| Sugar | 396g | 792% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
45 reviews
Excellent
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