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Redcurrant Jam Recipes

Красная смородина

Jams

 
Redcurrant Jam
Ingredients:

Redcurrants 450 g (1 lb)
340 g (12 oz) Sugar
Cooking Instructions:
Let the fruit be gathered on a fine day. Weigh the redcurrants and remove the stalks. Put into a preserving pan with sugar in the above ratio. Stir and boil for about 45 minutes. Carefully remove the scum as it rises. Put the jam sterilised jars and when cold, cover with airtight lids.
Cherry and Redcurrant Jam
Ingredients:

2 lb dark cherries

1 lb redcurrants
1/4 pt water
3 lb sugar
Cooking Instructions:
Stone cherries, add to pan with currants, simmer until soft. When berries are cooked add sugar, bring to boil and stir continuously. Boil rapidly for 10 mins or until setting point is reached. Put into jars.
Strawberry and Redcurrant Jam
Ingredients:

900 g redcurrants, de-stalked
900 g firm, just ripe strawberries
2 kg caster sugar, warmed
3 tbsp lemon juice
Cooking Instructions:
Prepare the berries and place in a preserving pan. Add the lemon juice and put in the sugar. Heat and stir gently to draw out the juice and dissolve the sugar. Do this over a low heat. Once the sugar has dissolved, boil quickly until setting point is reached. You can use a jam thermometer or test by dropping a little jam onto a cold plate. Leave it for a minute and then draw a teaspoon across the jam – if the jam crinkles, setting point is reached. Skim any scum off the top. Pour into hot jars, to the top, cover and seal.
 

Jams

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