Redcurrant Jam – “How To Make” Recipe From The Jam Jar Shop

Redcurrants are another fruit naturally high in pectin that make a traditional addition to a roast dinner in its jelly form. If you have redcurrants however, you can also make them into a delicious jam to fill up your jam jars with, and we have the recipe for you. 

Recipe Ingredients

• 800g redcurrants (fresh or defrosted from frozen)
• 400g granulated or white caster sugar

Recipe Equipment

• 2 Sterilised Small Saucers
• Large Saucepan
• Thermometer
• Ladle or Wooden Spoon 
• Sieve
• Mixing Bowl

HOW TO MAKE REDCURRANT JAM

1. Sterilise a couple of small saucers
2. Place them in the freezer to test the setting point of the jam later
3. Remove the redcurrant stalks 
4. Put the redcurrants in the saucepan 
5. Add 150ml of water to the pan
6. Bring to a simmer and continue on a low heat for 10 mins
7. Check for when the redcurrants soften and start to crumble
8. Put a sieve over a mixing bowl and use the back of your spoon
9. Applying force with the spoon, force as much of the fruit and pulp through as possible 
10. Omit seeds and any stalks you can see
11. If you prefer seeded jam, simply skip the sieving step
12. Weigh the liquid and add three quarters of sugar to the total amount
13. Place the liquid back in the pan over a low-medium heat
14. Keep stirring to dissolve the sugar
15. Once the sugar is fully dissolved, bring to the boil, stirring occasionally
16. Check if the jam has reached 105C with your thermometer 
17. Or remove a saucer from the freezer to test the setting point
18. Spoon a heaped teaspoon of your jam onto the saucer
19. Wait 60 seconds before lightly pushing in with your finger
20. If it starts to wrinkle, the setting point has been reached
21. If it doesn’t, return to boil for a few mins 
22. Continue as necessary until the setting point has been reached
23. Allow to cool before pouring them into your sterilised jars
24. Wait for the jam to cool completely and store in a dark place.

Redcurrants are native to Europe and stay in season between July and the first half of September. High in vitamin C as well as pectin, these fruits make for a traditional jelly and impressive jam, so this simple recipe will give you a homemade jam that differs from the standard strawberry but appeals to your tastebuds all the same.

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