Red currant jam

The markets are filled with fruit and berries just perfect for jams and jellies and at Clos de la Cozanne, we had a bumper crop of raspberries and currants. In between our cooking classes, we are busy making small batch confiture, homemade cassis and raspberry liquor to preserve the tastes of spring.  

There is really something special about homemade jam.  It is lovely on your morning's toast or swirled into a cup of fresh yogurt, but it is worth making just for the sweet fragrance that fills the kitchen.

 

red currant jam

From Christine Ferber, Mes Confitures

2 3/4 pounds [1.2 kg] red currants, or 2 1/4 pounds [1 kg] net

3 3/4 cups [800 g] granulated sugar

Juice of 1 lemon

 

Rinse the red currants in cold water; drain them and stem them.  In a preserving pan, mix the fruit, sugar and lemon juice.  Bring to a simmer, and then pour this mixture into a ceramic bowl.  Cover with a sheet of parchment paper and refrigerate overnight.

Next day, put the mixture through a food mill (fine disk) to separate the seeds and skins.  In a preserving pan, bring the mixture to a boil, stirring gently.  Continue cooking for 5 minutes, stirring constantly.  Skim carefully.  Return to a boil. Check the set. Put the jam into jars immediately and seal.

Cook's note:  

Take the time to stem the currants carefully, because the bits of stem will give a bitter taste to your juice.

Comments

[Suzanne]

Yum, that looks so delicious!

[Marjorie]

Hello Suzanne,

Merci for your comment. It really is delicious! Let me know if you try a batch. :^)