About this recipe:Redcurrants are fabulous for jam making and when fully ripe have the highest pectin content. We have several redcurrant bushes in our garden and every year we look forward to the bounty. This is a great jam for using as a base for numerous sauces and also wonderful over vanilla ice cream!
Wash the redcurrants and remove any stalks. Combine the redcurrants and the water in a preserving pan and cook over a low-medium heat, mashing occasionally, until the fruit is soft and breaking apart, about 30 to 45 minutes.
Add the sugar and bring the jam to the boil. Begin testing for the setting point by placing a small drop of jam onto a cold plate. If it sets and wrinkles when you push it with your finger, it is ready.
Transfer to sterilised jam jars and seal immediately. Leave undisturbed in a cool, dark place for 8 hours to achieve a good set.
Great recipe. I love red currants! I generally make Redcurrant Jelly so this is a lovely change. So many red currants this year....
I did change the instructions very slightly, I simmered the currants for between 25 - 35 minutes and used a potato masher to help the breaking down of the fruit. ( I made 3 batches)
I also made a small batch mixing red currants with some gooseberries and raspberries. - 13 Aug 2013