Cooking redcurrant jam for the winter - a recipe for making currant jam at home

Red currants are quite sour and slightly tart, so you need to take the same amount of sugar as the berries. That is, for 1 kg of red currants you need 1 kg of sugar.

Place the berries in a colander and rinse them with cold running water. There is no need to cut off the tails. This is extra and unnecessary work.

Place the berries in a saucepan with a thick bottom, sprinkle with sugar and stir with a wooden spoon, and at the same time crush them a little so that the berries release the juice.

Place the pan over the lowest heat so that the berries slowly release their juice and the sugar melts. After boiling, cook the red currants for 5-10 minutes, then remove the pan from the heat and wait to cool.

Grind the currants through a fine sieve. This way you will get rid of small seeds, skins and those very tails.

Now the future jam is still quite liquid and needs to be cooked. Place the pan on the heat again, and at the same time the small saucer in the freezer. The saucer is needed to check the readiness of the jam.

About 30 minutes after boiling, remove the saucer from the freezer and place a drop of jam on the saucer and turn it over. The drop should remain in place and not spread across the plate.

Prepare the jars. Sterilize them and pour the boiling jam into jars. Although it seems quite liquid, don't be surprised. After cooling, the red currant jam will become much denser, so choose low jars with a wide neck.

Red currant jam is very stable. It doesn’t need a special temperature regime, and it sits wonderfully just in the kitchen cabinet.

Some people call redcurrant jam jelly, but there is a fundamental difference. After all, preparing berry jelly requires the addition of gelling agents, and red currants harden even without gelatin. Hence the slight confusion in the name, but this does not change the essence.

Watch the video on how to make redcurrant jam or jelly: