Homemade redcurrant jam

Perfect for spreading on bread or simply for filling biscuits, cakes and desserts of all kinds, here's how to prepare currant jam.

If you also love homemade jams, you can't miss the recipe for blackcurrant jam, excellent for spreading on bread for breakfast , for enriching cakes and desserts but also for serving with cheeses .

Redcurrants are perfect for preparations of this type as they contain a good quantity of pectin , a natural thickener ideal for obtaining a jam of the right consistency without adding special preparations or apples.

How to prepare the currant jam recipe

1. First, remove the stalks from the currants and wash them thoroughly. Pour all the currants into a large pot and add the sugar . Mix and let rest covered for an hour. At this stage the fruit will release all its juice.
2. Cook everything over a low heat for half an hour, removing any foam present on the mixture surface. To check the cooking, proceed with the saucer test : drop a teaspoon of jam onto a saucer, let it cool and tilt the plate. If the jam doesn't run, it's ready. For an even more homogeneous consistency you can blend the jam with an immersion blender.
3. Pour the jam into sterilized glass jars , close with lids and turn upside down. Allow to cool completely before storing in the pantry in a dry, cool place.

The best way to enjoy it is with a typical Trentino dessert, the kaiserschmarren , a sort of sweet omelette perfect for refreshment after an excursion or a ski descent.

We also leave you a video with all the steps to make the recipe.

Conservation

Cranberry jam will keep in the pantry for up to a year. Once opened, it should be stored in the refrigerator and consumed within a week.

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