Red Currant Jam Recipe
In this post you will learn to make an easy red currant jam recipe. With the Garden blooming and giving fruits, it was time to harvest some of the fruits and berries. After strawberry had peaked between May and June. It was now time for Red currant harvest in June. I wanted to give a trial to making Red Currant jam this year.
Red Currant bush
The Redcurrant or red currant ( Ribes Rubrum) is a member of the genus Ribes in the gooseberry family. The plant is native across western Europe. This species is widely cultivated and also wild in many regions.
Redcurrants are known for their tart flavours due to a high content of organic acids and mixed polyphenols.
They are usually made into jams, fruit soups and puddings.
They are made into syrups in the German speaking areas and when we add soda the syrup becomes Johanisbeer Schorle. If you want to ferment these berries, its great too. Lacto Fermented red currants are easy to make and adding them to yogurt tastes great.
Red Currant Harvest
After harvesting and removing the stalks from the fruit we had an yield of 560 gm. This yield was just enough to make about 3 small bottles of red currant jams.
I did make a second batch of red currant jam a week later. Lets dive into the recipe.
Table of Contents
Ingredients List
- 500 gm of Redcurrants after removing the stalks and washing
- 250 gm of sugar (Proportion of sugar to fruit 1:2)
- 1 tsp of lemon juice ( or 1/2 tsp of citric acid)
Cooking Instructions
- Mix all the ingredients into a heavy bottom pot and set it on medium heat.
- After all the sugar has melted the fruit will start cooking.
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After about 10 min. or so it starts thickening.
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Reduce the heat.
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Keep stirring to avoid burning and to attain an even consistency.
How to test if its ready for bottling?
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Add a few drops to a frozen plate and tilt the plate slightly. If the jam flows then its not yet ready.
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Red currant is high in pectin so, once the skin starts to form on the plate when you tilt, it is done.
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Don’t cook it too long, because red currants are very high in pectin, stop when the skin forms. The jam thickens when it cools. A jelly like consistency is also nice.
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Now its ready for bottling.
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 the brim and close the lid tightly. Turn the jars upside down on the tea towel for about 10 min.
- Turn them back with the lid facing up. This helps in creating a vacuum which will preserve the jam for long.
Hi, I lived In Switzerland for 3 years in the 90’s, (now living in Australia) and in Summer would go to my in-laws place. We often picked a small red berry that they called “raisonnet”. I’m not sure of the spelling, but this was in Suisse Romande, In the Canton de Vaud. Now when I Google it, I can’t find it. Just wondering if you know if raisonnet is the dialect word for red currants?
I also just tried the translator. Can’t find it either. Probably. Its the same. Was it also a little sour in taste ?
How long does this jam keep? Should I freeze them or will they be fine in the cupboard?
They keep for a year at room temperature like in the supermarkets. I store all my canned stuff in the cellar and its cooler there but not extremely cold and they easily last a year when they seal properly. ( the lids will pop in after your bottle them a sign of proper sealing ) Once you open, keep refrigerated and consume quickly.