Name: Redcurrant Jam Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
Ingredients: 800g redcurrants, fresh or frozen (defrosted if frozen); Around 400g granulated or white caster sugar; 150ml water

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Introduction

Redcurrant jam is a delightful, tangy preserve perfect for spreading on toast or adding to desserts. Its natural tartness balances beautifully with sweetness, making it a versatile addition to your pantry. This simple recipe captures the fresh flavor of redcurrants in a homemade jam.

A thick slice of light beige crusty bread with visible airy holes is placed flat, covered in a glossy, deep red jam spread evenly on top, with a part having a bit thicker jam texture near the edge. Behind it, there is a large, rustic loaf of the same bread standing upright. To the right, a small clear glass jar is filled with the same red jam, with a few bright red berries resting beside it. A white-handled knife with some jam on its blade lies next to the jar. All items are arranged on a round, brown wooden board with a carved edge, set on a white marbled surface near a window. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

800g redcurrants, fresh or frozen (defrosted if frozen)
Around 400g granulated or white caster sugar
150ml water

Instructions

Step 1: Place two small saucers in the freezer to chill. These will be used later to test the jam’s setting point. To sterilise the saucers, wash them in hot soapy water, rinse, and heat in the oven at 180°C (160°C fan, gas mark 4) for 5 minutes. Remove carefully and let cool.
Step 2: Remove the stalks from the redcurrants and place the fruit in a large saucepan. Add 150ml water, bring to a gentle simmer, and cook for about 10 minutes until the fruit softens and starts to break down.
Step 3: If you prefer a seedless jam, place a sieve over a mixing bowl and push the cooked fruit through with the back of a spoon to separate seeds and stalks. Discard the solids. You can skip this step for a seeded texture.
Step 4: Weigh the strained liquid and add three-quarters of that weight in sugar (for example, if you have 400g liquid, add 300g sugar). Return the mixture to the pan over low-medium heat and stir until the sugar dissolves completely.
Step 5: Increase the heat and bring the mixture to a boil. Stir occasionally. If you have a jam thermometer, wait until the temperature reaches 105°C. If not, test the jam’s setting point by placing a teaspoon of hot jam on a chilled saucer, letting it cool for 1 minute, then pushing your finger through the surface. If it wrinkles, the jam is ready; if not, boil for another minute and test again.
Step 6: Once set, remove the jam from heat and allow it to cool slightly before pouring into sterilised jars. Let the jars cool completely before sealing.

Tips & Variations

For a smoother texture, sieve the cooked fruit to remove seeds and stalks, or leave them for a rustic jam.
Adjust the amount of sugar slightly to taste, but keep in mind sugar helps with setting and preservation.
Use sterilised jars and lids to ensure your jam stores well and stays fresh.
Add a splash of lemon juice during cooking to enhance the jam’s natural tartness and help with setting.

Storage

Store your sealed jars of redcurrant jam in a cool, dark place for up to one year. Once opened, keep the jam refrigerated and use it within a few weeks. To reheat, gently warm in a saucepan or microwave, stirring to restore spreadable consistency.

How to Serve

A round wooden board holds a thick, sliced piece of light brown bread with a soft and airy texture, one slice spread with a bright red jam that looks glossy and chunky. Next to the bread is a small clear glass jar filled with the same red jam. A few small red berries sit beside the jar. A white handled knife lies on the board, its blade partly covered with some jam. The whole arrangement is set on a white marbled surface near a window with soft natural light coming in. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen redcurrants for this jam?

Yes, frozen redcurrants work well. Just be sure to defrost them thoroughly before cooking, and drain any excess liquid if necessary.

How do I know when my jam has reached the setting point?

The jam is ready when it reaches 105°C on a thermometer or when a spoonful spread on a chilled saucer wrinkles after cooling for a minute. This indicates the sugars have set properly for a firm jam.