Currant Jam
 
Prep time
Cook time
Total time
 
This recipe can be done with whatever amount of currants you have and equal parts sugar. I made this with about a 1 pint container of currants. Also, I am not an expert on canning. This recipe worked well and safely for one jar eaten quickly. If you are interested in making more to store for the long term, please read other sources for information on canning.
Serves: 1 pint jar
Ingredients
  • Red currants
  • sugar
  • water
Instructions
  1. Wash the currants and put them in a large pot. Put them in stems and all. I read the stems help the jam set (For the 1 pint of currants I used my 3 quart sauce pan)
  2. Add enough water so that it covers the bottom of the pan. (I added enough so the bottoms of the currants were wet)
  3. Heat the currants on medium heat. Stir frequently and cook until they are softened and wilted. This can take 10 minutes or more.
  4. Once cooked, pull out the currants by their stems. (It's good to wear gloves). Use tongs and slide them along the stems to pop off the currant berries into a bowl. (If you have a food mill that might be an easier way, but this was my low budget option).
  5. If you don't have a food mill, use an immersion blender to make a puree. Alternatively, you can also use a blender or food processor to do this.
  6. Weigh the puree. (Hint: it sounds obvious but I often forget, put the bowl on your scale first, press tare, then add the puree. Don't weigh the bowl!)
  7. For each pound/kilo/grams of puree, add that amount of sugar to your pot. Add the currants back to the pot as well.
  8. Stir the puree and the sugar in the pot. Heat over medium-high heat and stir until the sugar has dissolved.
  9. Once the sugar is dissolved, stop stirring and bring it to a roiling boil. Let it boil for 5 minutes and don't touch it!
  10. Turn off the heat and skim off any of the foamy looking stuff at the top.
  11. Carefully pour or spoon the jam into a clean jar. Close tightly. Turn the jars upside down and let cool completely.
  12. To test if the finish jam will hold, put a small spoonful of jam on a chilled plate. Put the plate in the fridge for a few minutes. Take it out and poke it. If it wrinkles when nudged then it's ready.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/10/26/currant-jam/