9 Responses to “Red Currant Jam Recipe”

1. on 20 Jan 2009 at 9:13 am1Carolyn

   Hi I think there is a mistake in this recipe as it does not tell how much sugar.

2. on 20 Jan 2009 at 10:58 am2admin

   Hi Carolyn,
   Instead of “4 1/2 cups water” there should be “4 1/2 cups sugar”.
   Thanks for noticing!

3. on 04 Jul 2009 at 3:28 am3simonsaysgo

   You mentioned “test for set”. Can you quickly explain what that is and how to do it?

4. on 04 Jul 2009 at 2:42 pm4admin

   @simonsaysgo
   Jam sets at a temperature of 220 F (105 C).
   To test: dip a wooden spoon into the jam, lift it out horizontally and keep it in this position to cool. If jam has set it will form a firm drop or flake on the edge of the spoon.
   Or, take a small spoonful of the jam, and put it on a cold plate. If it forms a skin on the surface as it cools, which wrinkles when you press it, the jam is at setting point and is ready to pot.

5. on 04 Aug 2009 at 3:13 am5Dana

   Fantastic recipe!
   Thanks

6. on 04 Aug 2009 at 3:17 am6Dana

   Fantastic recipe! I made small 1/2 size batches. First Batch as recipe states. Second batch, used immersion blender to puree berries during simmer. Both Batches a hit, depending on pallet (some liked chunkier, some smooth texture).

   Thanks

7. on 18 Jul 2010 at 2:46 am7Grace

   FInally found a recipe for red currant jam, my favorite since I was a kid. This is a wonderful recipe, easy and very delicious.

8. on 20 Jul 2010 at 7:14 am8Becky

   Can you tell me how to make jam if I’m starting out with currants that I’ve already run through my Squeezo? I don’t have a clue how many cups (or pounds, for that matter) I started out with. Hope you can help!
   Thanks!

9. on 22 Jul 2010 at 10:46 pm9Anonymous

   Me and my friend cody are going to try it out. Hope it’s good!