Red Currant Jam Without Canning
Description
A simple way to make it ahead of time. You can store this jam in the refrigerator and use it both as an addition to baked goods and desserts and simply as a healthy treat. The amount of sugar given in the recipe is approximate; it may vary depending on how acidic the berries are. Store in a cool, dark place.
Instructions
- 1
Step 1
1. It's best to use fully ripened berries—they will be sweeter and juicier. If the berries yield little juice, you can add a tiny bit of water (however, this is only as a last resort).
- 2
Step 2
2. Place the currants in a deep bowl and cover with water. Gradually pick off the stems, transferring the berries to a colander to drain off excess water.
- 3
Step 3
3. Then place them in a saucepan and put over heat. It is best to bring the berries to a boil over low heat so they heat gradually and release their juice.
- 4
Step 4
4. Then add the sugar. It is best to do this in 3–4 additions, letting it dissolve gradually each time. You can place the saucepan on a heat diffuser so the jam does not scorch. After the last addition of sugar, bring to a boil and remove from the heat. Let cool for about two hours, then return to the heat. It is best to repeat this process 3–4 times.
- 5
Step 5
5. When the jam reaches the desired consistency, pour it into pre-sterilized jars and cover with screw-on lids. After cooling, store the jam in the refrigerator.