Red Currant Jam from Frozen Berries
A quick, easy way to make red currant jam! You don't need fresh berries to make a great jam, preserve, or fruit spread — frozen berries work just as well. Red currants aren't only delicious; they're good for you too, packed with vitamins A, B, and C, and freezing the berries is the best way to lock in the most nutrients. Their bright, distinct tartness really shines when cooked down into jam — perfect spread on buttered toast or baked into your favorite treats.
Snezhana
Recipe author
Red Currant Jam from Frozen Berries
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 %
39 g
152 kcal
GI:
18
/
0
/
82
- To make jam from frozen red currants, first let the berries thaw. Berries are usually washed, sorted, and cleared of any stems, leaves, and debris before freezing, so you can skip that step here. Put the thawed, rinsed red currants into a pot (a non-reactive pot works best for jam) and add the cold water. Set it over the heat, bring to a boil, then reduce to medium and simmer the berries for about 5 minutes. Take it off the heat. Purée the berry mixture with a blender. If you'd rather not have the seeds in your jam, press the purée through a sieve. Return the purée to the pot and add the sugar. Stir, set it back over low heat, and cook for about 40 minutes, stirring constantly so the jam doesn't scorch on the bottom. It should thicken noticeably. For an especially thick, jelly-like set, use berries that are ripe with a few slightly underripe ones mixed in — they contain more pectin, which is what gives the jam its body. The pulp left over from straining still holds plenty of nutrients and can be used in baking or for drinks like fruit punch and compote. Get your jars ready ahead of time: wash them in hot water with a little baking soda and sterilize them using whatever method you prefer — over a water bath, in the microwave, or in the oven. Wash and boil the lids too. Smaller jars are better here, since once opened the jam won't keep all that long — this recipe uses relatively little sugar, and sugar is the preservative that extends shelf life. Spoon the slightly cooled jam into the prepared jars, seal them right away, and let them cool at room temperature. Store the jam in a cool place, or serve it right away. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Red currant - 39 kcal/100g
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