Redcurrant And Cassis Jam Recipes

RED CURRANT JAM

Steps:

• Toss all ingredients in a medium-sized, deep sauce pan and turn the heat to medium until the mixture begins to bubble. Then, reduce the heat to simmer and stir.
• Allow mixture to cook and the berries to naturally break down. Be sure to stir every 20 minutes or so, even more frequently when the jam begins to thicken.
• When the jam has reached the consistency you desire, carefully pour hot jam into clean and sterile mason jars.
• Being sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
• Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours.
• Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed.
• Refrigerate for immediate use or store in a cool dry place for up to 12 months.

RED CURRANT JAM

Steps:

• Prepare the red currants by either stemming them by hand to retain their seeds, or running them through a food mill to remove their stems and seeds.
• Place the fruit in a saucepan with a tiny bit of water (or lemon juice if you prefer). Bring to a simmer.
• Add sugar to the pot and stir to dissolve. Feel free to add between 1/2 cup and 2 full cups of sugar based on your own tastes.
• Simmer the jam for about 5 minutes until it begins to set.
• Ladle into sterilized jars and store in the refrigerator, or process in a water bath canner for 10 minutes.

RED CURRANT JAM

Steps:

• Place currants, sugar, and lemon juice in a large saucepan; stir to combine. Bring to a simmer over medium heat, 5 to 10 minutes. Transfer mixture to a large glass bowl; cover with a sheet of parchment paper, pressing down on the surface. Transfer to refrigerator; let chill overnight.
• Place 3 clean 1/2-pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
• Meanwhile, bring another medium pot filled with water to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and lid rings and set aside.
• Pass currant mixture through a food mill fitted with a fine disk into a medium saucepan. Bring mixture to a boil over medium-high heat; let cook, stirring constantly, for 5 minutes, carefully skimming surface. Check set on a candy thermometer -- it should reach 220 degrees.
• Fill jars with jam mixture up to the fill line. Put lids and rings on jars and tighten; do not overtighten. Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
• Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing jars at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
• Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lids until jars have cooled completely.
• Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 and up to 4 weeks to allow flavors to thoroughly combine. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.

RED CURRANT JAM

Steps:

• Rinse the red currants and put them in a large pot. Add enough water just so that it covers the bottom of the pot.
• Cook the red currants, stirring frequently, until they're soft and wilted. Once cooked, pass them through a food mill, discarding the stems and seeds left behind.
• Weight the puree. For each pound (kilo), add the equivalent amount of sugar to the pot.
• Mix the puree and the sugar in the pot and cook over medium-high heat, stirring until the sugar is completely dissolved.
• Once the mixture is at a rolling boil, let it boil for five minutes undisturbed.
• After five minutes, turn off the heat and skim off any scum. (My frugal co-workers in the kitchen save it and insist it's delicious on plain yogurt.) If desired, stir in a few drops of kirsch.
• Ladle the jam into clean jars up to the top and screw on the lids firmly. Turn the jars upside down and let cool completely.

REDCURRANT JAM

Steps:

• Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
• Remove the stalks from the fruit, and place the fruit in a large saucepan. Pour in 150ml water, bring to a simmer and cook gently for about 10 mins until the fruit has softened and is starting to break down. Place a sieve over a mixing bowl and push as much of the fruit and pulp through the sieve with the back or a spoon as possible, discarding the seeds and any stalks. You don't need to sieve the fruit if you prefer a seeded jam.
• Weigh the liquid and add three quarters of the sugar to the total liquid (for example, if your liquid is 400g, add 300g of sugar). Place back in the pan over a low medium heat and stir to dissolve the sugar.
• Once the sugar has fully dissolved, turn the heat up and bring to the boil. Stir occasionally. If using a jam or digital thermometer, wait until the liquid reaches 105C. If not, after about 8 mins, remove a saucer from the freezer and spread a teaspoon of jam over it. Let it sit for 1 min before pushing your finger through the liquid. If it starts to wrinkle, the jam is ready. If not, return to the boil and check again after another minute. Continue to do this until the jam reaches setting point.
• Allow to cool slightly, then pour into sterilised jars and allow to cool completely. Store in a cool dark place.

CHERRY-CURRANT JAM

Steps:

• Pit the cherries, and chop them roughly if desired.
• Wash the currants and put them in a sauce pan with the water.
• Cover them and bring them to a boil, stirring gently, until they are all popped.
• Press them through a sieve, and reserve the puree.
• Discard the skins, stems and seeds.
• Mix the currant puree, cherries, and sugar in a large pot.
• Bring to a boil, stirring constantly, until the sugar dissolves.
• Boil hard until the mixture reaches the gell stage, about 20 minutes.
• Remove from the heat and skim.
• Seal in sterilized jars.
• Process in boiling water for 5 minutes.

BEST EVER BLACK CURRANT JAM

Steps:

• Add the black currants to a deep pot along with the sugar and lemon juice.
• Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
• Use a potato masher to mash the currants until they begin to fall apart.
• When the mixture begins to boil, continue to stir every 30 seconds or so.
• Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
• Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 210 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
• Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into 2 mason jars. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
• Add the lids to the jars and allow to cool at room temperature until completely cool.
• Store in the fridge and enjoy!

REDCURRANT AND CASSIS JAM

Steps:

• Rinse the redcurrants and add them to a large pan.
• Cover the pan with enough water to cover the bottom. Simmer the fruit until it is cooked and softened
• Strain the fruit with a fine sift, extracting as much juice and flesh as you can .. discard the seeds and stalks.
• Now weigh the strained puréed fruit and add it back to the pan along with the same weight of sugar. We had 1kg at this stage thus added 1kg of sugar.
• Bring to a rolling boil and maintain the boil for 5 mintues
• add the cassis (adjust amount as necessary depending on the amount of fruit)
• To test if the jam is done use the cold plate test. place a drop of jam on to a cold plate from the freezer. If you can nudge the jam and it holds its shape its done, if not put back on the heat for a few more minutes.
• Remove the scum from the pan and pour into sterilised jars . Keeps for up to a year.

CREME DE CASSIS (CURRANT LIQUEUR)

Steps:

• You will also need: 2 Quart mason jars.
• Phase one:.
• Remove currants from stems and wash.
• Fill two quart jars with currants three-quarters of the way to the top.
• Pour eau de vie or vodka over the currants until the jars are nearly full.
• Seal jars and let sit.
• Note: currents are usually available at the end of July; they should sit in the jars until early December.
• Phase Two:.
• In early December (or in 4 to 6 months), empty the contents of the two jars into a sauce pan.
• Bring to a boil.
• Strain the juice.
• Measure the quantity of juice.
• For every quart of juice, add one quart of sugar and one cup of eau de vie or vodka.
• Combine in a saucepan, bring to a boil, and simmer briefly till sugar is dissolved and mixture is syrupy (about ten minutes).
• Pour into sterilized jars or bottles.
• Seal.
• Note: It is ready to drink at this stage, but it only gets better as it sits.