Raspberry-Currant Jam
Description
This delightful Raspberry-Currant Jam showcases the vibrant flavors of currants and raspberries, creating a beautifully set jam with a lively tang. By using currants instead of traditional pectin, you not only achieve a superb consistency but also keep the sugar content low. This recipe allows for a choice between red currants paired with red raspberries or black currants with black raspberries, making it a versatile treat for summer gatherings or cozy breakfasts.
Recipe Details
| Attribute | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Yield | 5 x 250ml jars |
| Servings | 80 servings |
| Category | Berries |
| Calories | 37 per serving |
| Rating | 5 stars (4 reviews) |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Total Fat | 0.1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0.2 mg |
| Total Carbohydrates | 9.4 g |
| Dietary Fiber | 0.8 g |
| Sugars | 8.3 g |
| Protein | 0.2 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Red currants | 4 cups |
| Black currants | 1/3 cup |
| Water | 6 cups |
| Red raspberries | 3 cups |
| Black raspberries | (optional) |
| Sugar | (to taste, adjust based on sweetness preference) |
Instructions
- Prepare the Currants: Begin by thoroughly washing the red and black currants, then place them in a large saucepan along with the water.
- Cook the Currants: Cover the pot and bring the mixture to a boil, gently stirring until the currants have fully popped, releasing their juices.
- Sieve the Mixture: Once cooked, press the currants through a fine sieve, reserving the flavorful puree while discarding the skins, stems, and seeds.
- Rinse the Raspberries: Gently rinse the raspberries, ensuring they are clean, then drain them well to avoid excess water in the jam.
- Combine Ingredients: In a large pot, mix together the currant puree, rinsed raspberries, and sugar, adjusting the amount of sugar according to your taste preferences.
- Dissolve the Sugar: Heat the mixture, bringing it to a rolling boil while stirring constantly until the sugar is completely dissolved.
- Boil to Gelling Point: Allow the mixture to boil hard for about 20 minutes, stirring occasionally to prevent sticking, until it approaches the gel stage.
- Finish the Jam: Remove the pot from the heat, skimming off any foam that has formed on the surface for a clearer jam.
- Jar the Jam: Carefully seal the hot jam in sterilized jars, ensuring there’s minimal air trapped inside.
- Process the Jars: Finally, process the jars in a boiling water bath for 5 minutes to ensure they’re sealed and ready for storage.
Enjoy this vibrant Raspberry-Currant Jam as a sweet spread on toast, a topping for desserts, or as a delightful gift for friends and family!
