Red Currant Jam (Jelly)
Description
A simple canning recipe without unnecessary fuss. If you don't know yet, store in a cool, dark place.
Instructions
- 1
Step 1
1. Use blackcurrants that are fully ripe, so the berries are sweet and juicy.
- 2
Step 2
2. Rinse the berries thoroughly under running water. Remove the stems as much as possible. Place the currants in a saucepan and add enough water so that it (the water) covers the berries.
- 3
Step 3
3. Place over heat and bring to a boil. Then reduce the heat and let the berries simmer until they soften.
- 4
Step 4
4. Next, rub the berries through a sieve — this is the main secret to making red currant jam. Seeds, skins, and stems (if any remain) are removed.
- 5
Step 5
5. Now you can add the sugar and pectin. Return the pot to the heat and bring the mixture to a boil. Foam will form during cooking; skim it off. Reduce the heat and cook the red currant jam until it reaches your desired consistency.
- 6
Step 6
6. Meanwhile, wash and sterilize the jars.
- 7
Step 7
7. While still hot, pour the jam into the jars, seal (screw on) the lids, turn upside down, and leave until completely cooled. You may cover the tops with a towel. Store the jars in a dark, cool place or in the refrigerator.