How to make Small-Batch Red Currant Jam Recipe
Bright, tart, and sweet! Learn how to make traditional Polish red currant jam with a twist of honey, citrus, and vanilla.
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Equipment
- saucepan
- wooden spoon
- small plate
- immersion blender
- jars with lids
- ladle and funnel
- large cooking pot
Ingredients
- 1 kg red currants rinsed and stems removed
- 500 g sugar
- 3 tbsp orange juice replace part of the water
- 30 ml water use less if currants are very juicy
- 3 tbsp honey added at the end, for flavor
- 1 tsp vanilla extract optional, added at the end
Instructions
- Rinse red currants gently and remove stems.
- In a large saucepan, combine currants, orange juice, and water. Simmer over medium heat until currants burst and release their juice (about 5–7 minutes).
- Use an immersion blender to lightly pulse the jam. Stop blending when you’ve broken down some berries but still have chunks for texture.
- If you prefer a smooth jelly, press the mixture through a fine mesh strainer to remove skins and seeds, then return the juice to the pan.
- Stir in sugar. Cook over medium heat, stirring often, until sugar dissolves and mixture thickens slightly.
- Continue cooking for 10–15 minutes, or until jam reaches your desired thickness. Use the plate test: place a small spoonful on a chilled plate, let it sit for 30 seconds, and push it with your finger—if it wrinkles, it’s ready.
- Remove pan from heat. Stir in honey and vanilla. Mix well until combined.
- Pour hot jam into sterilized jars, seal immediately, and invert jars for 5 minutes to create a vacuum seal. Cool and store in a cool, dark place. Refrigerate after opening.
Notes
Choose ripe but firm berries – overripe currants can make the jam dull in flavor and color.
Don’t skip the plate test – it’s the easiest way to check the set without overcooking. Flavor at the end – if adding vanilla or herbs, stir them in during the last few minutes so they stay fresh and aromatic. Sterilize jars properly – hot jam in hot jars keeps it safe for long-term storage.
Don’t skip the plate test – it’s the easiest way to check the set without overcooking. Flavor at the end – if adding vanilla or herbs, stir them in during the last few minutes so they stay fresh and aromatic. Sterilize jars properly – hot jam in hot jars keeps it safe for long-term storage.
Nutrition
Serving: 2tbspCalories: 42kcalCarbohydrates: 11gProtein: 0.2gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.005gSodium: 0.3mgPotassium: 45mgFiber: 1gSugar: 10gVitamin A: 8IUVitamin C: 7mgCalcium: 5mgIron: 0.2mg
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