Description
This classic redcurrant jam recipe captures the vibrant tartness of fresh redcurrants with the perfect sweet balance of sugar. Prepared on the stovetop, it yields a smooth, slightly textured jam ideal for spreading on toast, layering in desserts, or pairing with cheeses. The method involves gently simmering the fruit, straining it to remove seeds, and cooking it to the perfect setting point, ensuring a beautifully set jam with a rich red hue.
Ingredients
Scale
Fruit
- 800g redcurrants, fresh or frozen (defrosted if frozen)
Other Ingredients
- Around 400g granulated or white caster sugar
- 150ml water
Instructions
- Prepare Sterilised Saucers: Place two small sterilised saucers in the freezer to test the jam’s setting point later. Sterilise by washing with hot soapy water, rinsing, and heating in an oven at 180°C (160°C fan)/gas mark 4 for 5 minutes. Allow to cool before freezing.
- Simmer the Fruit: Remove stalks from the redcurrants and place the fruit in a large saucepan. Add 150ml of water, bring to a gentle simmer over medium heat, and cook for about 10 minutes until the fruit softens and starts to break down.
- Strain the Fruit: Position a sieve over a mixing bowl and push the softened fruit and pulp through with the back of a spoon, discarding seeds and any stalks. If you prefer jam with seeds, you can skip this step.
- Add Sugar to Fruit Liquid: Weigh the strained liquid and add three-quarters of that weight in sugar (e.g., if liquid is 400g, add 300g sugar). Return the mixture to the pan over low to medium heat and stir until the sugar fully dissolves.
- Boil to Setting Point: Increase the heat and bring the mixture to a rolling boil. Stir occasionally to prevent sticking. Use a jam or digital thermometer to monitor the temperature until it reaches 105°C. Alternatively, test the setting point by placing a teaspoon of jam on a frozen saucer, letting it cool for 1 minute, then pushing your finger through it. When the surface wrinkles, it’s ready.
- Cool and Jar the Jam: Let the jam cool slightly before pouring it into sterilised jars. Seal and allow the jam to cool completely at room temperature. Store in a cool, dark place for best preservation.
Notes
- Sterilising the jars and saucers properly prevents spoilage and extends shelf life.
- Testing the setting point regularly is crucial since overcooking can lead to a too-firm jam, while undercooking results in a runny consistency.
- Adjust sugar quantity slightly depending on the tartness of your redcurrants and your personal sweetness preference.
- If you prefer a seedless jam, straining is recommended; otherwise, skipping this will preserve the natural texture of the fruit.
- Use fresh or frozen redcurrants; if frozen, fully defrost before cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: British
Keywords: redcurrant jam, homemade jam, stovetop jam recipe, British jam recipe, redcurrant preserves
