A flavorful preserve, this red currant jam recipe is the perfect combination of sweetness and tartness.
Delightful Red Currant Jam
Part of the gooseberry family, each red currant is about the size of a pearl and grows in bunches on a large ground cover bush. How do red currants taste? Well, in one word, tart. BUT not too tart that you can’t eat them alone.
We’ve always had red currants growing in our backyard and look forward to the month of July when we can harvest them. Our favorite way to enjoy them is picking them right off the bush and eating them raw. If you find them too sour, then add a sprinkle of sugar to sweeten. Alternatively, they can be used in a variety of cooking and baking recipes such as this red currant jam or delicious zucchini cake recipe.
Unlike other berries, red currants hold their shape when baked. If you have an abundance, place them in the freezer in a sealed freezer safe bag for later use.
Ingredients Needed to Make Red Currant Jam:
These proportions makes 3 jars, each jar is 8oz.
- 6 cups red currants (4 cups strained)
- 2 cups granulated sugar
- 1 lemon, squeezed
- 2 tbsp pectin
Equipment Needed
- Large cooking pot
- Mason Jars with lids, 8oz
- Food Mill or other for removing seeds (see below)
How to Make Red Currant Jam:
Place red currants in a strainer and wash by running them under water quickly.
How to Remove Seeds from Red Currants
Preparing the Red Currants
Red currants are a very seedy berry. Given the size of the currant, the size and amount of seeds is almost surprising. Before cooking, it’s necessary to remove all the seeds to get a smooth, clear currant jam. Here are a couple of options for removing seeds from red currants (or other currants):
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 ladle to work the juice through the holes.
Option 2
A quicker method (and our preferred method) is to use a non-electric food mill . Working a few cups at a time, place red currants into the mixer and crank the handle to work the currant juice through the holes while separating the seeds.
Cooking the Red Currant Jam
In a large pot, place strained red currants and sugar.
In a small bowl, squeeze one whole lemon and mix together with pectin until well blended. Add this mixture to the pot and stir together.
Place the burner on high heat. Leave the pot uncovered and let the red currant mixture come to a hard, fast boil. Continue cooking on high heat for 40 minutes stirring often.
In the meantime, sterilize the jars.
Sterilizing the Jars and Lids
The goal in sterilizing your jars is to kill any microbes on the inside surfaces of the jars and lids.
Place new or thoroughly cleaned jars (ideally fresh from the dishwasher washed on hot setting) and lids in a large cooking pot filled with water and boil on the stove top for 10 minutes.
Alternatively, arrange the cleaned jars, open side up, in a deep, oven-safe baking dish. Place the dish with the jars into the oven and heat to 210F for 15 minutes. The jars will be sterilized – make sure not to touch the insides of the jars with anything that hasn’t been sterilized.
Just before pouring into the jars, boil the rims, lids, a pair of tongs and ladel on the stove top for 5 minutes. Do not touch any of the inside surfaces with anything that hasn’t been sterilized.
Finishing
Pour cooked red currant mixture into hot sterilized jars and seal. Next, place jars in a deep baking pan and place whole tray in the oven at 220F for 30 minutes for a better seal.
To check if the jars are sealed properly, push down on the center of the lid. If you hear a clicking sound it means the jar is not sealed well. Place any jars that are not sealed properly in the fridge to enjoy in the near future.
Storing the Red Currant Jam
Properly sealed jars can be stored in a cool, dry location for up to year.
Other Flavorful Jam Recipes to Try:
Raspberry Jam 
Strawberry Jam 
Double Berry and Pepper Jam 
Quince Jam 
Mulberry Jam
Red Currant Jam
Equipment
- Large cooking pot
- Mason Jars with lids, 8oz
- Food Mill or other for removing seeds
Ingredients
- 6 cups red currants 4 cups strained
- 2 cups granulated sugar
- 1 lemon squeezed
- 2 tbsp pectin
Instructions
- Place red currants in a strainer and wash by running them under water quickly.
Preparing the Red Currants
- Remove the seeds from the red currants using a food mill or other method of straining prior to cooking.
Cooking the Red Currants
- In a large pot, place strained red currants and sugar.
- In a small bowl, squeeze one whole lemon and mix together with pectin until well blended. Add this mixture to the pot and stir together.
- Place the burner on high heat. Leave the pot uncovered and let red currant mixture come to a hard, fast boil. Continue cooking on high heat for 40 minutes stirring often.
- In the meantime, sterilize the jars.
Finishing
- Pour cooked red currant mixture into hot sterilized jars and seal.
- Place in the oven at 220F for 30 minutes for better seal.
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