Comments on: Red Currant Jam Recipe

By: Dana

Dana — Tue, 04 Aug 2009 01:17:21 +0000

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

By: Dana

Dana — Tue, 04 Aug 2009 01:13:59 +0000

Fantastic recipe!
Thanks

By: admin

admin — Sat, 04 Jul 2009 12:42:54 +0000

@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.

By: simonsaysgo

simonsaysgo — Sat, 04 Jul 2009 01:28:05 +0000

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

By: admin

admin — Tue, 20 Jan 2009 08:58:39 +0000

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

By: Carolyn

Carolyn — Tue, 20 Jan 2009 07:13:23 +0000

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