How to make Redcurrant Jam (Easy Recipe)

[@patriciagleve4784]

Thank you very much for the recipe - I had a kilo of redcurrants & have just turned them into jam following your advice.

[@VitalFairLiving]

Thanks for the feedback. Glad you could get the jam done. I just finished the last of my fermented Redcurrants in yogurt for breakfast today. I fermented a smaller portion of my harvest and it was nice with muesli. The recipe is on my blog. vitalfairliving.com/recipes/lacto-fermented-red-currants/

[@samdal420]

Thank you! My grandparents have alot of currant bushes in their garden but are now too old to go out picking them on their own, so I want to surprise them with making them some currant jam

[@VitalFairLiving]

Thanks. Try our the one by removing the skin and seeds. They make a clearer jam. kzbin.info/www/bejne/nYCsk6GOh8mBrMU

[@samdal420]

@@VitalFairLiving thanks :D

[@VitalFairLiving]

@@samdal420 You are welcome

[@davidrowe8747]

Very clear and easy to follow - I'll be making some this weekend!

[@davidrowe8747]

(Forgot to ask: I plan to mix redcurrants and white-currants (50/50) - do I need to do anything differently?)

[@VitalFairLiving]

I don't think. You will get a nice color from what I see. Thanks for your kind comment. Let me know how you get on.

[@yaelliebenberg5751]

Ooh, I enjoyed this so much. Beautiful and inspired. A friend bought for me a bowlful from an allotment here in Kent. Originally from Africa we don't have this fruit. Thank you. I like that the whole family was involved.

[@VitalFairLiving]

Thanks you so much for watching and appreciating the video. It was my early days of trying to learn video editing, cameras etc. I made this again just the day before and it came out well. Not easy to get a 9 year old get involved but sometimes it works. You could also make with normal sugar, Redcurrants have a higher pectin content than strawberry, so it should also work.

[@elsbongers5562]

Lovely jam! Thank you very much! You describe the making of it very helpfull!!🥰

[@VitalFairLiving]

You are welcome. Thanks for watching one of my earliest videos where I was still struggling with all the technique of filming and editing. Please check out my other red currant recipes too.

[@rasiku.harshidarayvadera6973]

Very good and clearly explained

[@easydutchflemish]

Thank you for this video. I will try it also.

[@VitalFairLiving]

You are welcome. You can do it with this method too. Check out this video too, you remove the seeds in this one. kzbin.info/www/bejne/nYCsk6GOh8mBrMU

[@natashadubarry-gurr5417]

Awwww I love your bangles... and the way you speak

[@VitalFairLiving]

Thanks. The bangles are old part of my wedding trousseau.

[@catwoman923]

Yum we just made some from friut from our allotment , I can verify it is Delicious

[@VitalFairLiving]

Thanks I am now making it right now for this year. I am also just eating them like a snack and loving it.

[@rainer1980]

Thanks I followed your recipe. Unfortunately I only could find dried currants, and mixed them with equal amounts of fresh cranberries. I forgot to buy a lemon, but fortunately a tablespoon of sumac worked fine because sumac was used in Medieval Europe for its lemon-like flavor before lemons were available.

[@VitalFairLiving]

The red currants are in season only after mid June. Peaks at July. After that only dried cranberries are available. How was the taste with cranberries? Nice to know about sumac. Where did you get the sumac? You could also add a pinch of citric acid powder. This is just to preserve the colour.

[@rainer1980]

@@VitalFairLiving You can find sumac in a lot of middle eastern, and Indian markets. Sometimes I have also found verjuice there too, which is another lemon-like flavor made from unripe grape juice used a lot in Europe before lemons. I have a Bachelors in History, so historical cooking is a personal hobby.

[@rainer1980]

@@VitalFairLiving The cranberries made the jam more tart. I remember the currants balancing the cranberries with notes of raisins and cloves.

[@VitalFairLiving]

@@rainer1980 Thanks for the feedback. Will try this mixture next season.

[@VitalFairLiving]

@@rainer1980 Thanks for the info. Will look into this next time I go to an Indian store here. There is so much to learn from traditional cooking methods.

[@lukejones1244]

Is there a way of doing it with less/no sugar?

[@VitalFairLiving]

If the berries are sweet, I guess you can reduce the sugar, but not extremely if you want to preserve it for long. If you are using it up quickly then reduce the sugar. I am now eating them freshly picked and ripened on the bush and it tastes great.

[@SandyKH]

Many thanks and greetings from Denmark! I live near Copenhagen. I am very much inspired by your video and would like to try to use the red currents in my garden for jam. Can you tell me what is in your Jam Sugar, so I know if it is the same as is available here? My currents are ripe for the picking. Will there remain berry forms in the jam? A very helpful video!

[@VitalFairLiving]

Here in Switzerland its called Gelier Zucker. The jam sugar has apple pectin. But you don't need to add Jam sugar you can also make it without. Red currant are high in pectin. Adding lemon juice I heard is enough. I add both, but the taste is great. Yes to the berry forms, if you just don't mash them, but they will be in the cooked state. I made a new video last week and removed the skin and pips, the texture is different in this one. Still very delicious. kzbin.info/www/bejne/nYCsk6GOh8mBrMU

[@SandyKH]

@@VitalFairLiving We have jelly sugar also here, but I used plain sugar and lemon juice when I came home from work. (I used also plain sugar and lemon juice for my cherry jam which I made last week). Otherwise I used your method, though our jars are a bit different too. The only change I made was the Danish tradition of adding 1 teaspoon (5 ml) of vanilla to each batch. I used 2 kg of currents... so made 4 of your batches. Thank you so much! It tastes delightful!

[@VitalFairLiving]

I am happy the recipe worked. I used some older up cycled jam jars. We get also special einmach glaeser, but I collect the nice ones and use them again. Nice tip regarding the vanilla will try next year. Was the cooking time the same? Warm greetings from (right now) sunny Switzerland.

[@loligomezgomez1759]

Aparte del azucar y la grosella cual es el otro ingrediente que le a echado

[@VitalFairLiving]

Only sugar and 1 tbsp of lemon juice.

[@sujithaa850]

Hi very nice vedio, one doubt I have. We can preserve the jam be cooling down it? Is it required to store the jam in jars hot?

[@VitalFairLiving]

Yes, it is required to store the jams in hot jars. First is that the temperature difference of cold jars and hot jam mostly breaks the bottle. Another reason is that the steam which develops when you close the jar immediately and tightly will seal the jar. The steam when cooled will create a vacuum and that preserves the jam. I do this and they last for more than a year, once it lasted 2 years too. Once you open, store in the refrigerator. Take a look at the blog post too. swisshomegarden.com/recipes/red-currant-jam/

[@sujithaa850]

Thank u. I did this today, taste is very nice. But after cool down it became very thick. I followed plate test only, but still it became thick. Pls let me know the mistake Wat I did

[@VitalFairLiving]

@@sujithaa850. Use a frozen plate, I didn't know then. Then you will see it turns quickly. And use normal castor sugar. Jam sugar or pectin sugar is not needed actually. When I made this video, I know I used jam sugar, according to a recipe. But I don't do that anymore. Red currants are high in pectin, so its not needed. I made the changes on the blog but its difficult to edit a video afters its uploaded and viewed by so many people. Actually you don't need to thicken it so much. Stop just when the skin forms, and it thickens when its cold. I posted a new recipe with this last week. Its jelly you can view that for trying next time.

[@mountain01able]

What about the seeds. Should you remove them? or doesn't it matter?

[@VitalFairLiving]

You can strain the pulp and remove the seeds. I have shared another method of the same last year. But I don't mind it both ways. The link below is without the seeds and skin. kzbin.info/www/bejne/nYCsk6GOh8mBrMU

[@snehasharon9934]

Red currants can be grown in india ?

[@VitalFairLiving]

Not sure, its native in Europe. Probably in the Himalayas or similar regions.

[@melissacourchesne2121]

I have red currant in my garden in Canada, Québec. So it grow very well!

[@jitkablasch7399]

I’m from the Czech Republic and we call those ribbis

[@VitalFairLiving]

Sorry for the late reply and thanks for the info. I was away on vacation and just got back.