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Red Currant Jam #RedCurrantWeek

15-minute Red Currant Jam #RedCurrantWeek | JavaCupcake.com

With only four ingredients and in only fifteen minutes you’ll be on your way to the best Red Currant Jam you’ve ever tasted with this simple recipe!
15-minute Red Currant Jam #RedCurrantWeek | JavaCupcake.com

I’m kicking off the recipes of Red Currant Week with a basic, yet incredibly delicious Red Currant Jam.  When I began looking for recipes to make for #RedCurrantWeek, I found many jam recipes that seemed very complicated with many steps and used gelatin.  I wanted to make something simple yet had a distinct currant flavor and kept it’s tartness.

I scored big on all those things with this recipe from David Lebovitz.  I urge you to click over to his post and read the story behind this recipe and you’ll understand why I chose it.  This Red Currant Jam  has been made this way for decades and I knew this recipe would be a winner!

I added the lemon zest to his original recipe, but if you don’t have any that’s okay too.  I just really love lemon and fruit together because the lemon just adds a brightness and acidity that brings out the flavor of the berries.  15-minute Red Currant Jam #RedCurrantWeek | JavaCupcake.com

Unlike David’s recipe, I didn’t have a food mill but found that using a food processor and a wire/mesh strainer worked just as well.  You’ll also need a food scale for this recipe since it’s necessary to weigh the sugar before adding it to the berries.

My family absolutely loves this recipe on any bread product they can get their hands on.  I particularry love it with a fresh crossiant smeared with butter then Red Currant Jam.  I’m pretty certain that’s my daughters favoirte way to eat it too because she devoured my prop crossiant after this photo shoot!

If you missed yesterdays post on the History of Red Currants and why I’m currently obsessed with them… you can check it out here!

Follow along on social media with hashtag #RedCurrantWeek and share with my your favorite red currant recipes!

Happy Baking!

Red Currant Jam

Red Currant Jam

Yield: About 1.5 - 2 cups of jam
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients

  • 4 cups fresh red currants, removed from the stems
  • water, just enough to cover the bottom of the pan
  • granulated sugar (amount depends on weight of puree - see instructions)
  • zest & juice of 1/2 a lemon
  • 2 jam jars with lids, sterilized

Instructions

  1. Rinse the berries and remove them from the stems. Use the method here to carefully destem the berries.
  2. Place the berries in a large pot and just barely cover the bottom of the pot with water.
  3. On medium high heat, cook 3-5 minutes until the berries have become soft and wilted.
  4. Place berries and water in a food processor and blend until you've reached a puree consistency.
  5. Press the puree through a mesh strainer and discard any seeds and skin remaining.
  6. Weigh the remaining puree and measure out the same weight of granulated sugar.
  7. Put the puree and weighed sugar in the same large pot along with the juice and zest of 1/2 a lemon and stir to combine.
  8. Bring pot to a boil over medium-high heat and cook undisturbed for 7 minutes.
  9. Skim the scum off the top of the boiled mixture.
  10. Ladle or pour the jam into prepared jars and screw on the lid.
  11. Refrigerate 24 hours or until set.
  12. Jam will keep cold for several weeks... if your family doesn't eat it all first!

Notes

Recipe adapted from David Lebovitz

10 comments

  1. Christie - Food Done Light

    This jam looks delicious. I can see so many uses for it and the color is magnificent. Love that you made it simpler too.

    Reply

    1. Pelagia

      I just Mede this jam i hope is not to sweet it looks good,
      The siga is not too much?????
      Thanks!

      Reply

  2. Debra @ Worth Cooking

    Love the bright red color! I have never tried red currants, but this looks delicious.

    Reply

  3. Alison

    I made red currant jam with my host family when I was an exchange student in Bavaria back in 2003. It was the first time I ever had currants, and I still remember that jam! I’ll have to try this recipe. 🙂

    Reply

  4. gigi

    this looks incredible! I recently came across some red currants and had no idea what to do with them. I will so try this! thanks for the recipe hun! xx. gigi.

    Reply

    1. Betsy Eves

      I’ll be posting three more recipes next week! 🙂

      Reply

  5. Cynthia

    This recipe is fantastic!! Just perfect for my pint of currants I purchased where my three daughter’s work. I used pink champagne currants and my jam was a light pink, very pretty, color. Thanks for the recipe! It was easy to follow and my jam turned out so nice and so good.

    Reply

    1. Betsy Eves

      Fantastic, Cynthia! I’m so glad you liked it!! Thanks for leaving a comment letting me know 🙂

      Reply

      1. Kate B

        Can this be put in a water bath and canned to put on the shelf for later? Or frozen like freezer jam? I have a currant bush and want to use the berries before they go bad, but I don’t want to eat all the jam in a couple weeks!

        Reply

        1. Betsy Eves

          I’m not sure. I haven’t tried it. If you do, let me know!

          Reply

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