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.
IngredientsFor 2 1/2 pints
- 1000 g red currants
- 850 g sugar
- 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.
- Pick over the currants to remove stems and leaves, and rinse them.
- 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.
- Put the currant purée in a pot with at least three times the capacity of the batch.
- 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.
- Add the sugar to the currants, stir in to dissolve, and return to the boil.
- Continue to cook, stirring frequently, until mixture reaches the jellying point, around 221 °F.
- Can and seal jars in canning kettle 10 minutes.