Currant Jam

Yield

2

Cooking time

45 min
3

How to make Currant jam in an uncomplicated manner? This Currant Jam recipe makes you familiarize with how to make a captivatingly delicious jam in a fast manner and you can enjoy a distinct currant flavor when you taste this jam every time. If you follow the exact quantity of the ingredients recommended in this recipe, you can 1.5 to 2 cups of jam. First of all, you have to rinse the berries.

The berries must be removed from the stem. (You have to be very watchful while de-stemming the berries).

Take a large pot.

You have to place the berries in the pot.

The next step is to moderately cover the bottom of the pot with water.

It should be cooked for 3 to 5 minutes on medium high heat.

You must stop the cooking process when the berries become soft and wilted.

Then, water and berries must be placed in a food processor.

They should be blended until achieving a puree consistency.

The puree should be pressed through a mesh strainer.

The remaining seeds and skin have to be discarded.

Then, you must weigh the remaining puree and measure out the same weight of granulated sugar.

The puree and weighed sugar need to be put in the large pot.

The lemon juice and zest must also be added.

You need to stir well to combine.

The pot should be brought to boil over medium high heat.

Cook for 7 minutes.

The next step is to skim the scum off the top of the boiled mixture.

Then, the jam must be poured into the prepared jars.

The lid has to be screwed.

It should be refrigerated for 24 hours. (You need to make sure that it is set).

How to make Currant jam in an uncomplicated manner? This Currant Jam recipe makes you familiarize with how to make a captivatingly delicious jam in a fast manner and you can enjoy a distinct currant f...

Ingredients

  • Fresh red currants – 4 cups. (Removed from the stems)
  • Jam jars with lids – 2 nos. (You must use sterilized jars).
  • Lemon zest – taken from 1/2 lemon.
  • Lemon juice – taken from 1/2 lemon.
  • Granulated sugar – the amount can be decided on the weight of puree.
  • Water – Adequate enough to cover the bottom of the pan.
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