An easy to prepare Red Currant Jam recipe that will help you put all of those early summer red currants to good use all year long!
As promised in my previous red currant recipe post, my Red Currant Cake, the first recipe of four in my Red Currant Series, I’m going to share with you, Dear Reader, a bit more about our recent purchase. If you have already grown tired of hearing about our “new” old country home, then I invite you to proceed to the recipe below. No hard feelings; I’ll completely understand.
I’ve already talked about the fact that the home is 160 years old and has a lot of character. I can still remember the first thing that caught my eyes when we first walked into the foyer to get our first walk through. It was those original wooden floors which were beautifully bordered by roughly twelve inch high original baseboards. It was love at first sight!
After gazing at those old stained wooden floor boards, pausing to reflect on how many pairs of feet had walked across them over the past 160 years, my thoughts were quickly interrupted by the fact that starring me right in the face were three single French doors.
All three doors were stained to match the old wooden floor boards and the baseboards. To my immediate right was a French door that led to the large dining room, which is sectioned off from the rest of the house. To get into the dining room, you need to leave the kitchen area completely.
I imagined that at the time the house was built, the dining room was off limits and was only used on very special occasions or when entertaining persons of interest or those with deep pockets. My grandmother used to have a drawing room like that. I think I was only ever inside it one time!
Immediately I thought the dining room would be my permanent blogging room. My mind raced ahead to setting up my staging area, complete with a blogging table, a corner desk where I would write my recipes and my posts, and a large hutch were I would store all of my blog dishes and props.
Since that initial viewing, the plans have evolved, but have not changed completely. We are toying with the idea of keeping the dining room a dining room and taking one corner of the kitchen to set up a blog area. The kitchen is fairly spacious, so there’s enough room to use it as an actual kitchen and a blogging area. More on that later.
To my immediate left, there was another French door which led into the living room, and also a stair case leading up to the second floor. The stairs have that same stained wood, and the living room the same original stained wooden floor boards.
The living room is bigger than what we are used to in our Toronto apartment, but not massively so. It looks bigger than it is due to the extremely high ceiling and the abundance of natural light. On the back wall of the living room, there’s a double French door that leads out to a stone patio area complete with an in-ground bird bath. And at the front of the living room are two identical vertical windows which look out onto the country road.
This post is getting quite long and I haven’t talked about the jam yet. I’ll do that next, but before I do, I must tell you about that third single French door in the foyer. That door, which is about fourteen feet away from the main entrance door, leads into the back area of the main floor. Through that door, you can turn left to go into the living room, go straight ahead for the bathroom, laundry room, and back door entrance, or you can turn right into the kitchen.
Okay – the jam! I made this jam much like I do most of my jam recipes. I had picked so many currants off the existing bushes at our new home, that I ran out of recipe ideas. I knew I could use them up this way. Since red currants are very tart, I knew more sugar was needed than I usually add to my jam recipes. And, like always, I add lemon juice to all of my jams.
At the end of it all, the jam is thick, but not thick like a jelly. It’s spreadable, shiny, and a very deep red colour. This jam is perfect like it is just simply smeared liberally on a piece of toast, or baked into one of your favourite fruit desserts. You’ll see what I mean in a few days with another red currant post.
I’ll also continue with a brief description of the house, if you’re interested. Bear with me, Dear Reader; I’m still very excited and I’m sure I will settle back to normal soon.
If you loved this recipe, here are some others that might interest you as well:
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Red Currant Jam
- 6 cups red currants
- 1/4 cup lemon juice
- 1 1/2 cups sugar
- Toss all ingredients in a medium-sized, deep sauce pan and turn the heat to medium until the mixture begins to bubble. Then, reduce the heat to simmer and stir.
- Allow mixture to cook and the berries to naturally break down. Be sure to stir every 20 minutes or so, even more frequently when the jam begins to thicken.
- When the jam has reached the consistency you desire, carefully pour hot jam into clean and sterile mason jars.
- Being sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
- Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours.
- Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed.
- Refrigerate for immediate use or store in a cool dry place for up to 12 months.
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