Red currant jam
Red currant jam

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, red currant jam. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Jars of red currant jam that have been processed in a boiling water bath will keep, unopened, for up The jam is still safe to eat after that, but the quality will decline. Once opened, store the jars in the. Preserve fresh red currants with this tangy jam recipe from "Mes Confitures: The Jams and Jellies of Christine Ferber" on The Martha Stewart Show.

Red currant jam is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Red currant jam is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook red currant jam using 3 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Red currant jam:
  1. Take 750 gm Red Currants
  2. Take 1 kg sugar
  3. Prepare 450 ml water

Red berries jam splash isolated on white surface. Add the hot lid (disc) and the screw band and tighten until fingertip tight. We both gravitate toward food and our conversations start, end, and are about food. Red currant - another berry, which can be seen in almost every garden and the garden in our The distinguishing feature of red currant jam is that often cooked berry triturated through a sieve to.

Instructions to make Red currant jam:
  1. First start by making sure your jars are sterile. Put them and the lids in a big pan. Cover with water and bring to the boil. Leave simmering until needed.
  2. Add fruit, sugar and water to a pan.
  3. Bring to a boil. Let it boil for a couple of minutes and then turn the heat down.
  4. Simmer for a few minutes, maybe 10-15, allowing the mixture to thicken.
  5. Test the mixture by taking a teaspoons worth and putting on a cold plate. When it forms a skin when cold you are ready to jar it.
  6. Remove the jars from the hot water and either pour or ladle the jam into them. Putting the lid on as soon as possible.
  7. Be very careful putting the jam in the jars. At that temperature it will stick and burn.
  8. Allow to cool for several hours. Label so you know when it was made. Enjoy at a later date.

Trans a crop of fresh red currants into gleaming jars of Red Currant Jelly. Follow our simple steps to homemade jam - you'll wonder why you didn't try it earlier! The redcurrant, or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. Preparation Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming. Get resourceful with redcurrants by combining them with other berries in summer desserts or as a tasty jelly to go with roasted meats like pork and venison.

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