Red Currant Jam
During red currant season, we eat the berries, make Kompot and punch, add them to the cakes with other berries and fruits and usually in the end I make red currant jam from leftovers. Here is an easy and simple recipe of sweet and sour jam, which is perfect in the winter for pancakes, waffles, cakes, punch or you can add it to the sauce for the meat, especially it’s good with venison.
Red Currant Jam Recipe
By Published: July 10, 2019
During red currant season, we eat the berries, make Kompot and punch, add them to the cakes with other berries and fruits and usually …
Ingredients
- red currant
- sugar
- a little bit of water
Instructions
- Rinse the red currants, clean the steams and put them in a medium or large pot. Add a little bit of water just so that it covers the bottom of the pot. Cook the berries, stirring occasionally until they’re soft, around 3-5 min, depending on the number of currants. Once cooked, pass them through a food mill (I usually use a metal strainer), and discarding the seeds and the skin from currants.
- Weigh the puree. For each pound (kilo), add the same amount of sugar to the pot.
- Mix the puree and the sugar in the pot and cook over medium heat, stirring until the sugar is completely dissolved, and let it boil for 5 minutes, turn off the heat and skim off any of the top layer junk.
- Put the jam into clean jars up to the top, and cover with the lids. Turn the jars upside down and let cool completely.
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