Red Currant Jam
Ingredients
Directions
Pick the currants from the stems, weigh them, and add three-quarters of a pound of white sugar to a pound of the fruit.
Put the currants in a preserving kettle, mash them a little to prevent them from sticking to the kettle, and boil for fifteen minutes.
Then add the sugar and boil rapidly for ten minutes.
Bottle and seal tight.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Red currants (in the method)
- Provide the tart fruit base and natural pectin that helps the jam thicken and set.
- White sugar
- Sweetens the fruit and helps the jam thicken and keep well once sealed.
The step that matters
Boiling rapidly after adding the sugar. Sugar must dissolve fully and the mixture must reach a high enough concentration to set and keep. Boiling rapidly for the full ten minutes drives off water so the jam thickens. Stir to prevent scorching on the kettle base.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.