Redcurrant Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RED CURRANT JAM



Red Currant Jam image

An easy to prepare Red Currant Jam recipe that will help you put all of those early summer red currants to good use all year long!

Provided by Lord Byron's Kitchen

Categories     Breakfast     Brunch     Dessert

Time 2h20m

Number Of Ingredients 3

6 cups red currants
1/4 cup lemon juice
1 1/2 cups sugar

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.

Nutrition Facts : Calories 32 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

RED CURRANT JAM



Red Currant Jam image

Red currant jam is quick and easy to make at home. Leave the seeds in for a chunky jam, or sieve them out, your choice.

Provided by Ashley Adamant

Number Of Ingredients 2

1 pound red currants (roughly one heaping pint)
1/2 pound sugar (roughly 1 cup, adjust to taste)

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



Red Currant Jam image

Preserve fresh red currants with this tangy jam recipe from "Mes Confitures: The Jams and Jellies of Christine Ferber."

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 3

2 3/4 pounds fresh or frozen red currants, stemmed and rinsed if fresh, partially defrosted if frozen
3 3/4 cups sugar
Juice of 1 lemon

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 AND BLACK CURRANT JAM



Red and Black Currant Jam image

Provided by Susan Herrmann Loomis

Categories     Condiment/Spread     Currant

Yield Makes 5 cups

Number Of Ingredients 4

2 pounds 12 ounces red currants, stemmed
1 pound 4 ounces black currants, stemmed
1/2 cup water
2-1/2 cups sugar

Steps:

  • Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming. Stir and press on them gently so they release their juices. When most of the berries are broken (after 4 to 5 minutes) and have released their juices, remove them from the heat and put them gently through a food mill - the pulp left from the berries should still be somewhat moist, not totally dry. If you press the berries too much, the resulting jelly won't be crystal clear. Strain the juice through a fine -mesh sieve and reserve.
  • Place the black currants and the water in a medium-sized, heavy bottom pan over medium high heat and cook until the berries and liquid are steaming. Stir, pressing on the berries, so they release their juices. When the berries are soft and broken and have released much of their juice remove from the heat and put them gently through a food mill. If you press the berries too much, the resulting jelly won't be crystal clear.Strain the juice through a fine -mesh sieve, and reserve.
  • Combine the juices and the sugar in a medium, heavy bottomed saucepan and bring to a boil over medium-high heat. Set the timer for exactly 3 minutes, remove from the heat and ladle the jelly into sterilized canning jars.

RED CURRANT JELLY



Red Currant Jelly image

A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.

Provided by BJBORSODY

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h

Yield 64

Number Of Ingredients 4

4 pounds fresh red currants
1 cup water
7 cups white sugar
4 fluid ounces liquid fruit pectin

Steps:

  • Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
  • Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
  • Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.

Nutrition Facts : Calories 100.8 calories, Carbohydrate 25.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 24 g

REDCURRANT JAM



Redcurrant jam image

Have a glut of redcurrants? High in pectin, they're a great ingredient for jams and jellies. If you prefer a seeded jam, simply omit sieving the fruit

Provided by Clare Knivett

Time 40m

Yield Makes 2 x 350ml jars

Number Of Ingredients 2

800g redcurrants, fresh or frozen (defrosted if frozen)
Around 400g granulated or white caster sugar

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.

Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.5 grams fiber, Protein 0.1 grams protein

More about "redcurrant jam recipes"

RED CURRANT JAM RECIPE - SUSTAIN MY COOKING HABIT
Web Sep 4, 2020 Option 1 Place washed red currants in a blender to puree. Once pureed, strain the red currants by passing the puree through a fine sieve using a metal soup …
From sustainmycookinghabit.com
Ratings 2
Calories 684 per serving
Estimated Reading Time 4 mins


RED CURRANT JAM (REDCURRANT JELLY) - WHERE IS MY SPOON

From whereismyspoon.co
Ratings 12
Calories 2357 per serving
Category Preserves And Canning Recipes


HOMEMADE REDCURRANT JAM (AKA REDCURRANT JELLY) - LINSFOOD
Web Sep 20, 2021 Place a small saucer in the freezer, for testing the set later. Rinse the redcurrants and pick them off the stems. Place them in a medium-sized saucepan with …
From linsfood.com


RED CURRANT JAM RECIPE - VITAL FAIR LIVING
Web Jul 14, 2018 Bottling. Switch off the heat. And set all the sterilized jars on a tea towel. This will help in preventing the jam jars from cracking while filling the hot jam. Fill the jars to …
From vitalfairliving.com


RED CURRANT JELLY - THE DARING GOURMET
Web Mar 19, 2021 Nope! Red Currants are not only high in vitamins, they are also high in natural pectin and acidity which enables it to gel beautifully without any additional pectin. …
From daringgourmet.com


REDCURRANT RECIPES - BBC FOOD
Web Redcurrant recipes Redcurrant recipes are ripe for cooking with. Try these pretty, bright red, juicy berries with their tart, sparkling flavour. Use them to decorate cakes and puddings - dip...
From bbc.co.uk


TART RED CURRANT JAM THAT MAKES THE MOST OF THESE BEAUTIFUL …
Web Try this simple, delicious recipe for red currant jam. Currants have a perfect combination of pectin and acidity, so no commercial pectin is needed. Heidi Fossen. Currant Bush. …
From pinterest.ca


RED CURRANT JELLY - PRACTICAL SELF RELIANCE
Web Start by placing the fruit in a saucepan with a bit of water. Red currants are pretty dry on their own, and since they’re full of pectin they don’t give up their juices easily. It helps to add a bit of water to get the process started …
From practicalselfreliance.com


HOW TO MAKE RED CURRANT JELLY | TASTE OF HOME
Web Aug 8, 2019 Instructions Step 1: Make the juice In a large pot, simmer the currants in water for about 45 minutes. While the red currants are cooking, gently crush the fruit to help …
From tasteofhome.com


20 BEST RED CURRANT RECIPES FROM JAM TO TEA - INSANELY GOOD
Web Oct 2, 2022 1. Red Currant Muffins If you love fresh, fruity muffins, you need to whip up a batch of these red currant muffins. Nothing beats a homemade muffin, especially when …
From insanelygoodrecipes.com


RED CURRANT JAM - DAVID LEBOVITZ
Web Jun 13, 2011 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), …
From davidlebovitz.com


HOW TO MAKE RED CURRANT JAM - JULIA RECIPES
Web Aug 7, 2018 INGREDIENTS: 8 cups of red-currant 2 cups of sugar 1 pkg of pectin Dr.Oetker Gelfix 2:1 2 tsp of sugar (extra to mix with pectin)
From juliarecipes.com


22 VIBRANT RED CURRANT RECIPES - HALF-SCRATCHED
Web 1. Red Currant Jelly Red currant jelly is one of the simplest and tastiest recipes to make with this ruby red fruit. Follow the recipe for this delicious vibrant Red Currant Jelly by …
From halfscratched.com


EASY RED CURRANT JELLY RECIPE - THE SPRUCE EATS
Web Aug 25, 2022 American Food Food Preservation & Pickling Red Currant Jelly By Leda Meredith Updated on 08/25/22 The Spruce Eats / Julia Hartbeck Prep: 14 hrs Cook: 30 …
From thespruceeats.com


REDCURRANT JELLY RECIPE - BBC FOOD
Web Cooking time 30 mins to 1 hour Serves Makes 4–5 x 200ml/7fl oz jars Dietary Vegetarian Ingredients 1kg/2lb 4oz redcurrants granulated sugar Recipe tips Method Lightly pick …
From bbc.co.uk


RASPBERRY AND REDCURRANT JAM | RECIPES MADE EASY
Web Jul 15, 2017 Ingredients 1 kg raspberries 500 g redcurrants
From recipesmadeeasy.co.uk


REDCURRANT JELLY RECIPE • LOVELY GREENS
Web Aug 15, 2012 Redcurrant Jelly Recipe. This redcurrant jelly recipe involves cooking the berries with water and straining them to create a clear juice. You then measure that juice …
From lovelygreens.com


Related Search