Redcurrant Jam

Name: Redcurrant Jam
Yield: 8x 190ml jars
Cuisine: British
Ingredients: 750 gm Red Currants; 1 kg sugar; 450 ml water

Vic Gardner @Vic_Gardner_1960

West Drayton

My wife went to see our granddaughter a few days ago and helped with harvesting fruit and veg from our sons allotment. Despite our granddaughter trying to eat the red currants as fast as they were picked, this is what I did with a bag of them.

Vic Gardner @Vic_Gardner_1960

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Ingredients

8x 190ml jars

750 gmRed Currants
1 kgsugar
450 mlwater

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Steps

1

First start by making sure your jars are sterile. Put them and the lids in a big pan. Cover with water and bring to the boil. Leave simmering until needed.
2

Add fruit, sugar and water to a pan.
3

Bring to a boil. Let it boil for a couple of minutes and then turn the heat down.
4

Simmer for a few minutes, maybe 10-15, allowing the mixture to thicken.
5

Test the mixture by taking a teaspoons worth and putting on a cold plate. When it forms a skin when cold you are ready to jar it.
6

Remove the jars from the hot water and either pour or ladle the jam into them. Putting the lid on as soon as possible.
7

Be very careful putting the jam in the jars. At that temperature it will stick and burn.
8

Allow to cool for several hours. Label so you know when it was made. Enjoy at a later date.