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4.5 from 45 votes

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 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 small jars
Calories: 2357 kcal
Course: Condiments
Cuisine: German , American

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

Instructions

    Cup of Yum
  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).

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

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

% 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.