You will need:
800g Redcurrants
400g Granulated Sugar (approx)
150ml Water
2tbsp Lemon Juice
Method: (If using the saucer testing method put your saucer in the fridge now)
1. In a large saucepan; put in your redcurrants, lemon juice and water over a medium heat. Then stir well. Allow the redcurrants to boil for 5 to 8 mins to allow the juices to release.
2. Strain through a sieve to remove the seeds. I try to release as much juice as possible by pushing the pulp with a spoon.
3. Weight out the cooked fruit and add three quarters of the sugar to the total fruit. The easiest way to work this out is fruit/4x3=sugar (so me for I had 400g fruit - 400/4x3=300g sugar)
4. Return the juice back to the saucepan, then add the sugar. Dissolve the sugar over a medium heat.
5. Turn the heat up and allow it to reach a rolling boil. Then turn down the heat; and simmer for about 8 to 10 mins. The jam should have thicken up.
6. Once you think the jam is ready take the jam off the heat while we test it.
To test;
A) If using a thermometer your jam should reach 105C
B) If using the saucers method: put a small drop of jam on your chilled plate and allow to cool. When pushing your finger though it it creates a wrinkle the jam is ready.
C) If using the drop test: put a small amount of jam on a wooden spoon, allow to cool for 2 mins and then drop back into the saucepan. If the jam drops as one drop then it is ready, if its drops as a normal liquid then it isn't ready.
If your jam isn't ready pop back on the heat for 2 mins and try again.
7. Simply put the jam into clean jam jars and leave to cool. If you put the lid on while the jam it hot it will keep an air tight seal, the jam should keep for 3 to 6 months and when opened keep refrigerated and use within a week.
Comments