Miz Chef

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Red Currant Jam

I hope you are all doing all right during the COVID-19 lockdown. Many of you are spending your time trying out new culinary delights, so I thought I’d throw this one into the mix.

I happened to get a container of beautiful fresh currants in a recent Misfits Market box and decided to do the simplest (and most practical) thing with it: jam.

Fresh currants are somewhat hard to find (at least in my part of the world), so this is a (really) small batch recipe. This will essentially give you enough jam for about 4 pieces of toast (or 2, if you like to slather it on).

Red Currant Jam

6 oz. red currants
¼ c + 3 tablespoons sugar

Wash the currants well by placing them in a bowl of water and adding a little vegetable wash or dish soap. Rinse them well in a mesh strainer (especially if you use dish soap).

Remove the stems and discard them. If you’re going to use the traditional canning method, prepare a small jar.

Place the currants in a small nonreactive (non-aluminum) pot and crush them lightly with a fork or potato masher.Add the sugar and 2 teaspoons water and stir. Bring to a boil over high heat. Continue to boil, stirring frequently, until the mixture coats the back of a spoon without dripping, about 10 to 15 minutes.Spoon the jam into a clean jar and seal it. If you’ve sealed it using the canning method, the jam will keep sealed up to a year. Otherwise, refrigerate up to 3 weeks.