Seedless Red Currant Jam
Prepared with summer fresh berries, sugar, and water, Seedless Red Currant Jam is one of my favourite ways to preserve those juicy, red berries! This recipe is very easy and you can easily reduce the number of jars it makes by dividing the ingredient amounts. Additionally, if you don't mind jam with seeds, you can skip the straining part!
Print Recipe
Ingredients
- 16 cups red currants, fresh or frozen
- 2 cups water
- 4 cups sugar *see recipe instructions for exact amount of sugar
- 1 tablespoon bottled lemon juice
Instructions
- Transfer the washed and rinsed fresh red currants to a pot. If using frozen red currants, they will most likely have been washed and rinsed before freezing, so there is no need to do it again.
- Add the water to the pot and turn the heat to medium.
- Once the berries and water start to simmer, cook gently for 2 hours, stirring often.
- Turn off the heat and allow the cooked berries to cool for 30 minutes.
- Once cooled, strain the berry mixture through a fine mesh seive or through a double layer of cheesecloth.
- Once strained, measure the volume of liquid before transferring it back to the pot. Depending on how juicy your currants are, you can get 8 cups of juice. If you get more juice or less, remember to use half the amount of sugar. For example, if you yielded 8 cups of juice, you will need to use 4 cups of sugar.
- Transfer the strained juice to a clean pot and add the sugar and lemon juice.
- Over medium-high heat, cook, stirring often, until the jam comes to a boil. Once boiling, cook for 5 minutes.
- Next, ladle the jam into jars and water bath can them for 10 minutes. (See the full blog post for clear instructions on how to water bath can the jam.
Notes
If canning for storage, use 250ml jars and leave 3/4 inch headspace.