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Redcurrant Jam
Redcurrant Jam is a traditional British recipe for a classic preserve of whole redcurrants cooked with sugar and water until they reach the setting point before being stored in jars for later use. The full recipe is presented here and I hope you enjoy this classic British version of: Redcurrant Jam.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Makes:
4 jars
Rating: 
Tags : Vegetarian RecipesBritish Recipes
Redcurrant Jam: A British recipe for a preserve of whole redcurrants cooked with sugar and water until they reach the setting point before being stored in jars for later use, shown spooned into a white dish.
Ingredients:
2.7kg sugar
1.8kg redcurrants
1.8l water
Method:
Wash the redcurrants, removing and stalks and leaves. Place the fruit in a heavy-bottomed saucepan along with the water. Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the side of the pan with a wooden spoon until the fruit is tender.
Add the sugar to the saucepan, heat through, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
