
Currants are a pain in the patoot to work with but you will reap tasty rewards with this one. It doesn't make a lot so start off with a huge amount of berries. Take the time to take off all the branches and stems because they can give off a bitter taste. So I can not wait to make some scones or biscuits to spread this all over.
Have you ever wondered what is the difference between jelly, jam and preserves. I found this quick summary from How It Works.
"Jelly, jam and preserves are all made from fruit mixed with sugar and pectin. The difference between them comes in the form that the fruit takes.
- In jelly, the fruit comes in the form of fruit juice.
- In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly as a result).
- In preserves, the fruit comes in the form of chunks in a syrup or a jam.
Currant Jam
recipe adapted from Mes Confitures by Christine Ferber
published by Michigan State University Press
2 3/4 pounds red currants
3 3/4 cups sugar
juice of one lemon (about a 1/4 of a cup)
Clean currants in cold water, drain and stem. In a non reactive pot combine berries, lemon and sugar and bring to a simmer. Remove mixture from the heat and pour into a glass or ceramic bowl. Cover and refrigerate overnight.
The next day, puree the currants in a blender. Pour through a fine sieve and with a rubber spatula mash the currants on the sides to push liquid through. Discard stems and seeds. Yield: 5 or 6 - 1/2 pints.

Place mixture back in a pan and bring to a boil, stirring gently. Continue the simmer for about five minutes. Check the set with a cold dish. Put jam into jars and seal. *Turn the jars upside down for ten minutes. Turn right side up and check to see if they have sealed in an hour or so.

*Just a reminder that not all people prefer to can jam with this method. The FDA does not recommend it. I am okay with taking the risk. This is how I was taught to can from my Mother and I continue to use this method.
Your jam looks like liquid rubies. I do strawberry and raspberry every summer, but have never worked with currants. You've started me thinking.
ReplyDeletedelicious currents are big in the UK you are such a great cook
ReplyDeleteomgggggg. i have never had currant jam before and this looks yummyyummy:) pls send me a bottle!!!:)
ReplyDeleteIt's a no-return deal! I think once you start making your own preserves, you never want store-bought ones again. home made is just so much better!
ReplyDeleteGreat recipe, it looks so bright and lively :)
Your jam....ahhhh... Why am I not your neighbor?
ReplyDeleteI am following your recipe and just have aquestion.... does it matter if I put the mashed berries in a plastic tub in the fridge as I don't have a glass or ceramic one big enough especially as I douybled the recipe!
ReplyDeleteI am going to add port to mine and save them for xmas pressies! thanks x
Mary- It is worth the effort and experimentation. Currant sauce is great too. I made some with a little brandy and we all loved it.
ReplyDeleteChow and Chatter- Thank you. If you lived here I would invite you for dinner some time.
Chocolate Cup- It is yummy. I wish I could but I am currently coveting them.
Marta- You are so right. Store bought jam- bleh. Thank you.
Murasaki- You can be my neighbor anytime. I would love a fellow foodie nearby.
farawayme- A plastic tub would work fine. The only thing I might do if I did it that way is to cool it off a bit before you put it in the tub. This port idea sounds interesting.
i've never played with currants, so i had no idea they were so troublesome. the end result is beautiful!
ReplyDeleteHow long are you able to keep this jam on the shelf? I presume the FDA wants you to preserve it by boiling it in a water bath or a pressure cooker afterwards?
ReplyDeleteI've never in my life had currant jam. It looks divine! How do you use it?
Grace- The part that is troublesome is that they are really small and have little seeds. But really they are worth it.
ReplyDeleteKaty- Yes you presume correctly. The water bath is what they recommend. I make my jam without water baths all the time. I have had a few that have been there a couple years. They are fine.
Wow, it such a beautiful color. I used tart apples as a pectin in some of my jam this year too & it worked so nicely
ReplyDeleteI have to say it turned out very well, I like this method of making jam, it was so glossy. I addedabout 6 tbsp of port and it had a good flavour.
ReplyDeleteThanks for the great recipe! x
Thank you so much for helping me "jelly" a huge bushel of black currants! I used your recipe and a few others to create my own yummy insanity.
ReplyDeleteCatherine- would love to hear what you made. Do you have a blog? I am glad you could use the recipe!
ReplyDeleteWow?! This is the first I've heard of not having to give the jars a water bath? This is my least favorite part about canning. Does this method work only for jams? I'm so in! I think I'll make this tonight, just picked our currents. THANKS!!
ReplyDeleteThank you for this recipe Lori. My boyfriend and I went Berry picking for the first time yesterday and I have about 2 pounds of currants that I want to make something with! I'll post photos when I make the jam!
ReplyDeleteThank you for sharing this recipe with us. God bless you.
ReplyDeleteWenny
www.imarksweb.org
Hey! I just would like to give a huge thumbs up for the good data you may have here on this post. I might be coming back to your weblog for extra soon. usa online casino
ReplyDelete