Red Currant Jelly Jam
This luscious homemade jam couldn't be easier to make! Red currant jelly jam comes together quickly with just two simple ingredients — all you need is the right ratio and a few clear steps. Once set, you can use it to fill cakes, pies, and other desserts, or simply spoon it out as a sweet treat alongside a cup of tea.
Svetlana
Recipe author
Red Currant Jelly Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
55 g
219 kcal
GI:
11
/
0
/
89
- The most time-consuming part of making this delicious jam is gathering the red currants themselves. Once picked, sort through them carefully — pull out any stray twigs and leaves and toss any spoiled berries. You don't need to strip the little stems off, since the jam gets pushed through a sieve at the end anyway. Tip the sorted currants into a bowl, cover with cold water, rinse them well, and drain off the excess. Put the cleaned currants in a large pot or metal bowl and pour the sugar over them. Stir to combine and let them sit for a while until the berries release their juice; stirring now and then speeds things up, and you can mash them a bit with a wooden masher to help. Once the berries have given off plenty of juice and the sugar has mostly dissolved, you're ready to cook. Set the pot on the stove and bring it to a boil over high heat, stirring constantly so the currants don't stick to the bottom or boil over. The berries will start to burst and release a lot of juice. Boil for 8 minutes — that's long enough for the berries to give up their juice, react with the sugar, and set up into a jelly. Set a timer so you don't lose track. After 8 minutes, take the pot off the heat and push the contents through a sieve to remove the skins. While it's still hot, pour the currant jam straight into your prepared containers. Leave it uncovered to cool completely, about 5–6 hours or overnight. As it cools it will firm up into a thick jelly. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Red currant - 39 kcal/100g
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