Red Currant Marmalade aka Jam Canning Recipe

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Homemade Red Currant Marmalade aka Jam made for canning! Grow your own red currants in your garden to make this delicious, light jam at home, instead of spending over $10 for a jar of red currant jam online!

Red currant jelly is an expensive type of food in stores, no wonder it’s a rare treat. But if you are able to acquire access to a bush, you’ll be able to make a rare gem in your pantry. I’ve tested plenty of ideas for this currant jelly recipe but this one was the best yet. 

Fair warning, this is not a quick recipe. You will need to prep and then place it in the fridge for 24 hours beforehand. But it is so worth it!

Red currant jelly is a clear, ruby-tinted, seedless jelly made from the juice of red currants, water, and lastly, sugar. Currant juice is very acidic so adding more acids to this recipe is not recommended to make the jelly safe for canning.

Moreover, no pectin is certainly required in making it if the amount of sugar that is contributed to interact with the pectin is high. 

The English-like way to serve this jelly is with some lamb. Read on to learn how to make this red currant jelly recipe made easy for you!

Red Currant Marmalade aka Jam
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Here’s how to make Red Currant Marmalade aka Jam

(recipe from Martha Stewart)

Fun fact: there are two versions of red currant jelly. There’s the traditional version, with no added pectin but has lots of refined white sugar. The other one is reduced or a sugar-free version that has no sugar needed pectin.

And with that, let’s get to cooking!

 

Ingredients

 

2 3/4 pounds fresh or frozen red currants, stemmed and rinsed

3 3/4 cups sugar

1 lemon, freshly squeezed

Instructions

Place currants, sugar, and lemon juice in a large pan and stir. Let simmer over medium heat for 10 minutes. Pour mixture in a large glass bowl (like this one); cover with a sheet of wax paper, pressing down on the surface. Place in refrigerator and chill overnight.

Place 3 1/2 cup jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Bring to a boil over high heat for 10 minutes. 

Remove and drain hot sterilized jars one at a time, reserving a hot water bath for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.

Meanwhile, bring another medium pot filled with water to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. As for the lids, bring them to a simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and lid rings and set them aside.

Pass the currant mixture through a food mill fitted with a fine disk into a medium saucepan. Bring mixture to a boil over medium-high heat; let cook, stirring constantly, for 5 minutes, carefully skimming the surface. Check set on a candy thermometer — it should reach 220 degrees.

Fill jars with jam mixture up to the fill line. Put lids and rings on jars and tighten; do not overtighten. Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. 

Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.

Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once the water begins boiling, heat jars for 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing jars at least 1 inch apart. 

Avoid placing jars on a cold surface or near a cold draft.

Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lids until jars have cooled completely.

Once jars have cooled completely, test to make sure each jar is completely sealed and see if the jelly is set. Press down on the middle of the lid with a finger. If the lid springs up when the finger is released, the jar is unsealed. 

Store sealed jars in a cool place for at least 2 and up to 4 weeks to allow flavors to thoroughly combine. If any of the jars are unsealed, store them in the refrigerator, and use them within several days. Always refrigerate jam after opening.

Red currant jam is the perfect jam to pair with cookies. It’s fresh, tart, and balances the sweetness and tenderness of the cookies. So perfect to munch on a sunny afternoon or a perfect snack for the kids after a long playful day.

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hi! I'm shannon

I’m a wife, mom of three, doctor, and blogger! In 2018, I decided to turn my mom blog, into a personal finance blog so others could follow along on our journey to pay off over HALF a MILLION dollars in student loan and practice start up debt. I hope you enjoy following along, and maybe even find some inspiration along the way.

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