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
Scale
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
