How to make Redcurrant Jam in Small Quantities
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Redcurrants are in season, and this small-batch jam comes with a genuinely easier way to strip the berries from their stalks.
Redcurrants are now in season — in this post you’ll learn how to make redcurrant jam in small quantities, along with a tip on removing the berries from their stalks easily, without much effort. After posting a redcurrant jam recipe last year, it was time to tweak it a little to make the jam with even less effort.
Table of Contents
Redcurrants or Johannisbeeren?
The redcurrant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family, native across western Europe, and widely cultivated as well as found growing wild in many regions.
In German, redcurrants are known as Johannisbeeren. The name comes from the fact that redcurrants start to ripen on June 24th, believed to be the birthday of John the Baptist — the ripening of these bright red berries also marks the beginning of summer in the northern hemisphere. Harvest timing can vary quite a bit even within Europe depending on the local sub-climate.
How to Harvest Redcurrants
The berries hang in bunches like little grapes — pull the bunch in the opposite direction to how the berries hang to release them. Harvest once they’re thoroughly red; wait too long and they’ll drop to the ground or get picked off by the birds. It helps to catch them once they’re red and still firm, then let them ripen a couple more days on the kitchen counter before making the jam — that way, fewer of these precious berries go to waste.
How to Make Redcurrant Jam in Small Quantities?
Ingredients List
- 500g redcurrants, stalks removed & washed
- 250g sugar (1:2 ratio to fruit)
- 1 tsp lemon juice (or ½ tsp citric acid)
- 25ml water
Cooking Instructions
Separate the Berries:
Hold a fork at the tip of each stalk and pull lightly — the berries fall off easily. Do this over a large bowl of water rather than washing them under a running tap; the berries fall right into the water, and changing the water a couple of times rinses them thoroughly.
Cook the Fruit:
Mix the berries, sugar, lemon juice and water in a heavy-bottomed pot over medium heat. Once the sugar has melted, the fruit will start to cook.
Purée (Optional):
If you’d like a smoother jam, pass the cooked mixture through a medium sieve to remove the skins and seeds — there won’t be much, but it makes for a smoother texture. Return the mixture to the stovetop over medium heat.
Thicken:
After about 10 minutes it will start to thicken. Reduce the heat and keep stirring to avoid burning and to get an even consistency.
Test the Set:
Add a few drops to a chilled plate and tilt it slightly — if the jam flows, it isn’t ready yet. Repeat until it stops flowing, which means it’s ready for bottling.
Bottle:
Switch off the heat and set the sterilized jars on a tea towel — filling on a warm surface helps prevent the jars from cracking. Fill to the brim and close the lids tightly.
Seal:
Turn the jars upside down on the tea towel or a wooden board for about 10 minutes, then turn them back upright. The cooling steam helps create a vacuum that preserves the jam for longer.
Serving Suggestions
This small-batch jam is easy to fit into daily use. Try it:
On toast: a classic, simple pairing.
Swirled into yogurt: for a quick breakfast or snack.
As a gift: a small jar makes a lovely homemade gift.
Tips for Redcurrant Jam
Skip the jam sugar: since redcurrants are naturally high in pectin, regular caster sugar works just fine — jam sugar isn’t necessary.
Don’t overcook with jam sugar: if you do use jam sugar, don’t thicken or cook the jam for too long, since it sets very quickly.
Chill a plate ahead of time: keep a plate in the freezer so you can test the set quickly — this jam sets fast.
Why Make Jam in Small Batches?
Making jam in smaller quantities like this is an easy way to use up a modest harvest without committing to a big batch — perfect for whenever there’s just enough redcurrants on hand to make a jar or two.
Watch the Video
Recipe Card
How to Make Redcurrant Jam in Small Quantities
- Total Time: 50
- Yield: 20 servings 1x
- Diet: Vegan
Description
A small-batch redcurrant jam recipe with a genuinely easy trick for stripping the berries off their stalks — no jam sugar required.
Ingredients
- 500g redcurrants, stalks removed and washed
- 250g sugar (1:2 ratio to fruit)
- 1 teaspoon lemon juice (or ½ teaspoon citric acid)
- 25ml water
Instructions
-
Separate the Berries:
Hold a fork at the tip of each stalk and pull lightly — the berries fall off easily. Do this over a large bowl of water rather than washing them under a running tap; the berries fall right into the water, and changing the water a couple of times rinses them thoroughly.
-
Cook the Fruit:
Mix the berries, sugar, lemon juice and water in a heavy-bottomed pot over medium heat. Once the sugar has melted, the fruit will start to cook.
-
Purée (Optional):
If you’d like a smoother jam, pass the cooked mixture through a medium sieve to remove the skins and seeds — there won’t be much, but it makes for a smoother texture. Return the mixture to the stovetop over medium heat.
-
Thicken:
After about 10 minutes it will start to thicken. Reduce the heat and keep stirring to avoid burning and to get an even consistency.
-
Test the Set:
Add a few drops to a chilled plate and tilt it slightly — if the jam flows, it isn’t ready yet. Repeat until it stops flowing, which means it’s ready for bottling.
-
Bottle:
Switch off the heat and set the sterilized jars on a tea towel — filling on a warm surface helps prevent the jars from cracking. Fill to the brim and close the lids tightly.
-
Seal:
Turn the jars upside down on the tea towel or a wooden board for about 10 minutes, then turn them back upright. The cooling steam helps create a vacuum that preserves the jam for longer.
Notes
Redcurrants are naturally high in pectin, so regular caster sugar works without needing jam sugar. Keep a plate in the freezer to test the set quickly, since this jam sets fast.
- Prep Time: 30
- Cook Time: 20
- Category: Jams & Jellies
Nutrition
- Serving Size: 20
- Calories: 18
- Fat: 0
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