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Red Currant Jam

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
64 servings
British
Red Currant Jam
Ingredients
  • 4 pounds fresh red currants
  • 1 cup water
  • 7 cups white sugar
  • 4 fluid ounces liquid fruit pectin
Instructions
1
Begin by placing the red currants into a large cooking vessel and gently crush them using a potato masher or a specialized berry crushing tool if available.
2
Add 1 cup of water to the pot and bring the mixture to a rolling boil. Continue cooking for 10 minutes, allowing the fruit to release its juices.
3
Next, carefully strain the crushed currants through a fine-meshed cloth or cheesecloth to separate the juice from the solids. Measure out 5 cups of the freshly extracted juice.
4
Combine the juice with sugar in a large saucepan and stir until the sugar is fully dissolved.
5
Bring the mixture to a rapid boil over high heat, then immediately add liquid pectin to help thicken the jam. Continue boiling until the mixture reaches a full rolling boil, and maintain this temperature for 30 seconds.
6
Remove the saucepan from the heat source and skim off any foam that has formed on the surface of the jam.
7
Transfer the jam to clean, sterilized ½-pint jars, filling them to within ½ inch of the top. Wipe the rims of the jars with a clean, damp cloth to remove any excess juice.
8
Finally, cover the jars with new, sterilized lids and rings.