Redcurrant jam

Redcurrant Jam Ingredients

  1. Red currant 1 kilogram
  2. Sugar (sand) 1 kilogram
  3. Purified water 500 milliliters
  • Main Ingredients: Red Currant, Sugar
  • Serving 6 servings
  • World Cuisine


Kitchen scales, a half-liter glass jar - 6 pieces, a screw metal lid - 6 pieces, preservation tongs, a measuring glass for water, a tablespoon, a colander, a non-stick pan with a thick bottom (capacity 4 liters), a kitchen towel - 2-3 pieces, stove, wooden spatula, slotted spoon, wide-necked watering can, ladle, woolen blanket, bowl.

Making red currant jam:

Step 1: prepare the currant.

To begin with, using a table fork, remove berries from the currant branches, at the same time sorting them out and removing spoiled, as well as litter in the form of leaves. After that we send the red fruits to a colander.

We wash them very gently under thin streams of running water and leave them in the sink for a few minutes so that the glass is excess liquid. Then we fold it into a clean copper or enameled basin or a deep non-stick pan, fill it with sugar, gently mix with a tablespoon until a homogeneous consistency, cover with a lid so that the gap remains, and soak until the berries let the juice go. It will take about from 6 to 8 hours, depending on how juicy they are, and if time does not wait, you can take the resulting mixture to a cool place all night.

Step 2: prepare the inventory.

In the meantime, we check the cans, as well as the metal lids for cracks, nicks and rust. Now, if you want currant jam to be preserved all winter without losing its taste, we thoroughly rinse all the dishes that will be used during preservation with a kitchen brush, baking soda or any detergent with a minimum content of chemicals. Then scald small equipment, boil the lids in a small saucepan 10-15 minutes and leave it in until use, and sterilize the jars in any convenient way, for example, on a stove, in a microwave or oven, and put everything on a clean kitchen table.

Step 3: make redcurrant jam.

Then we pour half a liter of purified water into the dishes with the infused currant and put it on medium heat. After boiling, cook the berries for 15-20 minutes, constantly stirring with a wooden kitchen spatula and not forgetting to periodically remove the accumulating white foam with a slotted spoon with a gurgling reddish liquid.

Step 4: preserve redcurrant jam.

When the jam takes the desired semi-thick consistency, reminiscent of liquid honey, using a kitchen towel, we rearrange the pan from the stove to a chopping board, previously laid on the countertop. In turn, we install a watering can with a wide throat on each liter can and, helping ourselves with a ladle, distribute the aromatic currant mixture over them, filling each one almost to the very top. We cover the glass containers with hot metal lids and seal them tightly with an ordinary towel, if screw, or a conservation key, if ordinary with an elastic band.

Then we turn each jar upside down and check for air, turning them in one direction or the other. If bubbles come out from under the lids, we close the cans more strongly. There is none of them? Then everything is in order and the preservation is prepared correctly.

We put it on the floor upside down, wrap it in a woolen blanket so that there are no gaps, and leave it in this form to cool for 2-3 days. After that, we send the currant blank to a cool, well-ventilated place, the best option is a basement, a cellar, but a home pantry is also suitable.

Step 5: serve red currant jam.

Redcurrant jam is served at room temperature in bowls, rosettes, or special dessert vases, next to which small teaspoons are placed and saucers are placed. This supercooking is pleasant to relish with fresh tea, bread and butter. Very often, cottage cheese or other desserts are added to this jam or used as a filling for rich pastries. Enjoy delicious, wholesome food and don't get sick!
Enjoy your meal!

Recipe Tips:

- very often after the first cooking, the jam is filtered in a clean deep dish. They also rub the currant berries through a sieve with a fine mesh, thereby getting rid of seeds and peels. Then again put the resulting mixture on medium heat, bring to a boil, cook for 10-15 minutes and preserve;

- some hostesses add a bag of vanilla sugar to the jam during cooking, this spice complements the aroma of the workpiece, adding its own twist to it;

- if you purchased too sweet, sugary currants, season the jam with freshly squeezed lemon juice or dry acid of this citrus;

- in the same way you can make jam from black currant or combine it with red.