|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 8g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Currants naturally possess a perfect combination of pectin and acidity, which ensures a good gel without the need to add commercial pectin. The result is a delicious jam with a color as brilliant as that of the fruit.
Currant jam is both sweet and tart in flavor. It can be used in many ways, such as spreading on bread, serving with roast lamb, or as a delicious topping for homemade vanilla ice cream.
This is for a small batch recipe because currants can be both difficult to find and expensive unless you grow your own. But if you are blessed with an abundance of them, by all means, double the recipe.
1 quart (900 grams) ripe red currants
2 1/4 cups (510 grams) sugar
1/4 cup (59 milliliters) water
Gather the ingredients.
Wash the currants and remove them from their stems.
Place red currants and water in a large, non-reactive pot. Gently crush the currants with a potato masher.
Add the sugar and cook the mixture over medium-low heat, stirring constantly to dissolve the sugar. Once the sugar is completely dissolved, raise the heat to high and boil, stirring often, until the jam reaches the gel point.
Remove the red currant jam from the heat and skim off any foam that has formed on the surface.
Ladle the hot jam into washed and sterilized jars leaving 1/4 to 1/2-inch headspace. Screw on canning lids. You can simply allow the jars to cool and then store them in the refrigerator for up to 3 months.
- If you are canning the jam, you can place a canning kettle full of water on to boil at the same time as you wait for the jam to boil. When the canning kettle water reaches a simmer, use it to simmer the jars and lids for 5 minutes to sterilize your canning jars. Then fill jars as instructed in the recipe, and place lids on the jars. Use a jar rack, if you have one, to lower the filled jars into the boiling water in the canning kettle. Make sure there is at least an inch of water over the jars. Boil for 10 minutes, lift the jars out of the water and let cool.
- If the jam reaches the gel point before the jars are sterilized, simply remove the jam from the heat until the jars are ready. Reheat the jam, just barely back to a simmer, before filling the jars.
- Jars of red currant jam that have been processed in a boiling water bath will keep unopened for up to one year. The jam is still safe to eat after that, but the quality will decline. Once opened, store the jars in the refrigerator just as you would with store-bought jams.
- Freeze the currants, still on their stems, before the first step. It will be easier to remove them from the stems when they are frozen. No need to thaw the fruit before proceeding with the recipe.
- Keep in mind that as with all jams, red currant jam will firm up as it cools. It will still be somewhat runny while it is still hot.