Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, red currant jam. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
If the jam reaches the gel point before the jars are sterilized, simply remove the jam from the heat until the jars are ready. Jars of red currant jam that have been processed in a boiling water bath will keep, unopened, for up to one year.
To begin with this particular recipe, we have to 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:
- Make ready 750 gm Red Currants
- Take 1 kg sugar
- Make ready 450 ml water
Steps to make Red currant jam:
- 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.
- Add fruit, sugar and water to a pan.
- Bring to a boil. Let it boil for a couple of minutes and then turn the heat down.
- Simmer for a few minutes, maybe 10-15, allowing the mixture to thicken.
- 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.
- Remove the jars from the hot water and either pour or ladle the jam into them. Putting the lid on as soon as possible.
- Be very careful putting the jam in the jars. At that temperature it will stick and burn.
- Allow to cool for several hours. Label so you know when it was made. Enjoy at a later date.
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Increase heat to high and cover. If the jam reaches the gel point before the jars are sterilized, simply remove the jam from the heat until the jars are ready. Reheat the jam just barely back to a simmer before filling the jars. Jars of red currant jam that have been processed in a boiling water bath will keep, unopened, for up to one year. Once the sugar has fully dissolved, turn the heat up and bring to the boil. Red currants, on the other hand, are bright, light and quite sweet. Blackcurrant jam is a rarity in the US, and a treasure to find, but red currant jam is almost non-existent. Red currants are finding their way into backyard gardens, and their beauty is hard to resist at farmers markets. The red currant jam or redcurrant jelly is one of my favorite summer preserves. Not only because I love the spread as it is, on toast, but also because every time I make it I happily anticipate all those delicious cookies I can make in winter. Red currant jam is the best one to use for cookies. Red currant jelly is used quite frequently in baked goods and available in every grocery store. My favorite cake is a sheet cake, Rote Ribiselschnitten mit Schneehaube, topped with fresh red currants and then meringue. It was the first time I ever had currants, and I still remember that jam! I'll have to try this recipe. A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. Currant jelly is deliciously sweet and tart and found in a range of cuisines. It's less common in the United States, but several substitutes can fill in. Ideas on using Red Currant Jelly.
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