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jelly or jam in a small jar on a wooden board
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4.43 from 14 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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Preserves and Canning Recipes
Cuisine: American, German
Servings: 4 small jars
Calories: 2357kcal
Author: Adina

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

  • 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).

Video

Notes

  1. 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.
  2. The amount of water is also not very important, it should be enough to cover the bottom of the pan.
  3. 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.
  4. 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

Serving: 1jar | Calories: 2357kcal | Carbohydrates: 589g | Protein: 42g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 32mg | Fiber: 129g | Sugar: 396g