Yesterday at the Farmer's Market there were some BEAUTIFUL red and blue berries that were marked Johannisberries, well come to fine out in English that translates to currants. Now I have never really had currant jam but I thought that it would be nice to have the taste of summer come wintertime. So currants or Johannisberries, being native to Germany I thought it was appropriate to make some jam with them. Here is a recipe I found on a food blog called Real Food has Curves for Red Currant Jam.
Add sugar and return to med-high heat, stirring constantly, simmer for 20 minutes, continue stirring until mixture reaches 222 Degrees Fahrenheit on a candy thermometer.
Once the mixture has reached 222 degrees, pour it into the hot jars, leaving about 1/2 inch unfilled. Quickly cover the jars with the hot lids and screw on the rings, turn the jars upside down and let sit 10 minutes then turn them right side up again and let sit until the jars seal. If any jar doesn't seal (you will know if this happened because you will be able to push the lid in), store it in the fridge and use within the next month or so.
Red Currant Jam
1 pound red currants, stemmed and washed
2 cups water
8 to 10 raspberries - (raspberries are naturally high in pectin so putting a few of them in was to help ensure that the jam set up nicely)
1 1/2 pounds sugar
6 to 8 small canning jars with lids - boiled in hot water for 10 minutes-keep hot
After stemming and washing the currants, place them in a large pot add the water and raspberries. Bring to a rolling simmer over med-high, then turn down to med-low and let simmer for 30 minutes.
1 pound red currants, stemmed and washed
2 cups water
8 to 10 raspberries - (raspberries are naturally high in pectin so putting a few of them in was to help ensure that the jam set up nicely)
1 1/2 pounds sugar
6 to 8 small canning jars with lids - boiled in hot water for 10 minutes-keep hot
After stemming and washing the currants, place them in a large pot add the water and raspberries. Bring to a rolling simmer over med-high, then turn down to med-low and let simmer for 30 minutes.
Add sugar and return to med-high heat, stirring constantly, simmer for 20 minutes, continue stirring until mixture reaches 222 Degrees Fahrenheit on a candy thermometer.
Once the mixture has reached 222 degrees, pour it into the hot jars, leaving about 1/2 inch unfilled. Quickly cover the jars with the hot lids and screw on the rings, turn the jars upside down and let sit 10 minutes then turn them right side up again and let sit until the jars seal. If any jar doesn't seal (you will know if this happened because you will be able to push the lid in), store it in the fridge and use within the next month or so.
Happy canning!
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