Red Currant Jam
A simple recipe for red currant jam that utilizes the fruit's natural pectin and acidity, eliminating the need for commercial additives.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Wash and destem red currants.
-
Combine currants and water in a large, non-reactive pot and crush them.
-
Stir in sugar, cooking over medium-low heat until dissolved; then increase to high and boil, stirring often, until the jam reaches its gel point.
-
Remove from heat and skim off any foam.
-
Ladle hot jam into sterilized jars, leaving 1/4 to 1/2-inch headspace, and screw on canning lids; cool and store in the refrigerator for up to 3 months.
Nutritional Info (per serving)
Calories:
31 kcal
Carbohydrate:
8 g
Cholesterol:
0 mg
Fiber:
0 g
Protein:
0 g
Saturated Fat:
0 g
Sodium:
0 mg
Sugar:
8 g
Fat:
0 g
Unsaturated Fat:
0 g