Redcurrant Jam is so delicious.
It has a myriad of uses. It can be used as a jam or also beautiful with roast lamb, bacon or ham.
I have redcurrant trees on my allotment and this recipe is a particular favourite of mine. Very delicious and a nice change from the more popular strawberry and raspberry jam.
I use fresh berries but you can also use frozen fruits for this recipe.
Makes 3 x 450g (1lb) jars
900g (2lbs redcurrants
790g (1lb 12oz) granulated sugar
½ juice lemon
Remove the strings from the redcurrants either by hand or with a fork.
Put the redcurrants, lemon and sugar into a wide stainless steel saucepan and stir continuously until they come to the boil. Turn down the heat.
Allow mixture to cook and the berries to naturally break down.
Be sure to stir every 20 minutes or so, even more frequently when the jam begins to thicken.
When the jam has reached the consistency you desire, carefully pour the hot jam into clean and sterile jars.
Being sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
Carefully place the jar somewhere, where the jar will not be disturbed for twelve hours.
Once the jam begins to cool, you can refrigerate for immediate use or store in a cool dry place for up to 12 months.
*Use a jam funnel for pouring the hot jam into jars, makes life so much easier and reduces mess.
*To sterilise jars, wash, then put in the oven at 60℃ for 10/15 min before ready to use. Once you take out of the oven put jam in immediately. Put lids into boiling water until ready for use.