Red Currant Jam

Having recently harvested a big glut of red currants from the garden, I’ve made two simple recipes to help you celebrate the currants, berries and soft fruits of the summer. The first is a simple jam, the second is a cordial. Thanks to the acidity of such an ingredient, it doesn’t take much effort to preserve it, allowing us to enjoy the flavour for months to come.

Red Currant Preserve Recipe

Note: This recipe is written in ratio so you can easily scale up or down for the size of your harvest.

• Red currants

• Water

• Sugar*

* The amount of sugar will depend on the weight of fruit.

Step 1.

Remove extra plant matter and rinse the currants under cold water. Weigh the red currants before cooking and make a note of the weight. Add them to a large saucepan and fill with enough water to reach the top of the currants. Bring to a boil, then simmer for 30 minutes (stirring occasionally).

Step 2.

Once the currants have cooked, pass the entire mixture through a sieve and press the pulp to release as much juice as possible. Discard the pulp and add an equal amount of sugar to the weight of raw red currants. Return it to the hob and simmer for 10 minutes.

Step 3.

To test if the jam will set properly, prepare a cup of ice cold water and leave a teaspoon in it. When the jam has cooked for 10 minutes, dip the back of the teaspoon into it and lift a small portion out. As you tip the spoon over, the drip should set on the cold metal. If it doesn’t, then continue to cook until more water has evaporated, then repeat the drip test.

Step 4.

Sterilise as many jars as you need with boiling water. Air dry, then add the jam when piping hot. Seal and store in a fridge for 3 months.