Red Currant Jam

Red currants are commonly used to make jelly. I like to include as much of the fruit as possible so prefer this jam instead. It is, however, necessary to remove the seeds.


For 2 1/2 pints
  • 1000 g red currants
  • 850 g sugar


  1. Fill a canning kettle with water to the appropriate level and bring to boil. Reduce heat and keep ready at the boil until the jam is ready. Sterilize canning jars and lids.
  2. Pick over the currants to remove stems and leaves, and rinse them.
  3. Run the currants through the fine plate of a food mill to remove seeds. Mill completely to remove as much pulp from around the seeds as possible.
  4. Put the currant purée in a pot with at least three times the capacity of the batch.
  5. Bring batch to a boil. Keep at the boil, stirring occasionally, until the the volume drops somewhat, mixture starts to thicken, and temperature reads 215 °F.
  6. Add the sugar to the currants, stir in to dissolve, and return to the boil.
  7. Continue to cook, stirring frequently, until mixture reaches the jellying point, around 221 °F.
  8. Can and seal jars in canning kettle 10 minutes.

Dish Types: 

Main Ingredients: