Redcurrant Jam Recipe
Introduction
Redcurrant jam is a delightful way to capture the tart, vibrant flavor of fresh redcurrants. This simple recipe yields a naturally tangy jam perfect for spreading on toast or adding a burst of fruitiness to desserts.
Ingredients
- 800g redcurrants, fresh or frozen (defrosted if frozen)
- Around 400g granulated or white caster sugar
- 150ml water
Instructions
- Step 1: Place two small sterilised saucers in the freezer to chill. To sterilise, wash them in hot soapy water, rinse thoroughly, and heat in an oven at 180°C (160°C fan, gas mark 4) for 5 minutes. Let them cool before freezing.
- Step 2: Remove the stalks from the redcurrants and put the fruit in a large saucepan. Add 150ml water, bring to a simmer, and cook gently for about 10 minutes until the fruit softens and starts to break down.
- Step 3: Place a sieve over a mixing bowl and press the fruit through with the back of a spoon to extract pulp, discarding seeds and stalks. Skip this step if you prefer jam with seeds.
- Step 4: Weigh the resulting liquid. Add three quarters of that weight in sugar (for example, 300g sugar if you have 400g liquid) back into the saucepan. Heat gently and stir until the sugar dissolves completely.
- Step 5: Increase the heat and bring the mixture to a boil, stirring occasionally. If using a thermometer, boil until it reaches 105°C. Otherwise, test the setting point by spreading a teaspoon of jam on a frozen saucer, letting it sit for 1 minute, then pushing your finger through it. If the surface wrinkles, the jam is ready; if not, continue boiling and retest every minute.
- Step 6: Let the jam cool slightly before pouring it into sterilised jars. Seal and allow to cool completely. Store in a cool, dark place.
Tips & Variations
- Use frozen defrosted redcurrants when fresh ones are unavailable; they work just as well.
- For a smoother jam, press the fruit pulp thoroughly through the sieve to remove as many seeds as possible.
- Adjust the sugar quantity to taste, but remember that sugar also acts as a preservative.
Storage
Store the sealed jars of redcurrant jam in a cool, dark cupboard. Once opened, keep refrigerated and use within a few weeks. Reheat gently if desired before serving, but jam is delicious served straight from the jar or spooned over your favorite foods.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen redcurrants for this jam?
Yes, frozen redcurrants work well. Just make sure to fully defrost them and drain any excess liquid before starting the recipe.
Why do I need to test the setting point of the jam?
Testing the setting point ensures the jam has thickened properly and will set once cooled, preventing it from being too runny or overly stiff.
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Redcurrant Jam Recipe
- Total Time: 35 minutes
- Yield: Approximately 2 jars (about 700-800ml) 1x
- Diet: Vegetarian
Description
This classic redcurrant jam recipe captures the vibrant, tart flavor of fresh redcurrants, transformed into a perfectly set preserve. Made with just redcurrants, sugar, and a bit of water, this jam is ideal for spreading on toast, dolloping on desserts, or gifting in beautiful jars. The method involves gently simmering the fruit, straining out seeds for a smooth texture, and carefully boiling to the setting point to achieve the ideal jam consistency.
Ingredients
Fruit
- 800g redcurrants (fresh or frozen, defrosted if frozen)
Other Ingredients
- Around 400g granulated or white caster sugar
- 150ml water
Instructions
- Sterilise and Chill Saucers: Place two small sterilised saucers in the freezer to test the jam’s setting point later. Sterilise by washing in hot soapy water, rinsing, and baking in the oven at 180°C (160°C fan/gas 4) for 5 minutes. Cool before freezing.
- Prepare Fruit: Remove stalks from the redcurrants and place the fruit in a large saucepan. Add 150ml water and bring to a gentle simmer. Cook gently for about 10 minutes until the fruit softens and begins to break down.
- Strain Fruit: Place a sieve over a mixing bowl and push the cooked fruit through with the back of a spoon to extract the juice and pulp, discarding seeds and stalks. You may skip this step if you prefer jam with seeds.
- Add Sugar: Weigh the resulting liquid and add sugar equal to three-quarters of that weight (e.g., 400g liquid requires 300g sugar). Return the liquid and sugar mixture to the pan over low-medium heat and stir continuously to fully dissolve the sugar.
- Boil to Setting Point: Once sugar has dissolved, raise the heat and bring the mixture to a rolling boil. Occasionally stir to prevent burning. If using a jam thermometer, wait until mixture reaches 105°C. Otherwise, after 8 minutes boiling, remove a frozen saucer from the freezer and spread a teaspoon of jam on it. Let it sit for 1 minute, then push your finger through it. If it wrinkles, the jam is set; if not, boil for another minute and repeat testing until ready.
- Cool and Store: Once set, remove the jam from heat and allow to cool slightly. Pour into sterilised jars and leave to cool completely. Store the sealed jars in a cool, dark place.
Notes
- Straining the fruit is optional; leaving seeds in creates a more rustic jam.
- Using frozen saucers is a traditional way to test jam setting when a thermometer is unavailable.
- Ensure jars are sterilised to prevent spoilage.
- Sugar quantity depends on the weight of extracted fruit liquid for optimal setting.
- Jam will keep well stored in a cool, dark place for several months once sealed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: redcurrant jam, homemade jam, fruit preserves, British jam recipe, stovetop jam
