How to make Red Currant Jam and easy way to separate the berries from the stalks

Рет қаралды 9,274

5 жыл бұрын

Hello Friends & Viewers,
In this video I will be showing you an easy way to separate the Red currants from the stalks and we will make a Jam.
For a printable recipe card visit my blog post
swisshomegarden.com/red-curra...
Ingredients:
500gm of Redcurrants after removing the stalks and washing
250 gm of Jam sugar (Proportion of sugar to fruit 1:2)
1 tsp of lemon juice ( or 1/2 tsp of citric acid)
Method:
Mix all the ingredients into a heavy bottom pot and set it on medium heat.
After all the sugar has melted the fruit will start cooking.
After about 10 min. or so it starts thickening.
Reduce the heat.
Keep stiring to avoid burning and to attain an even consistency.
How to test if its ready for bottling?
Add a few drops to a plate and tilt the plate slightly. If the jam flows then its not yet ready.
Repeat the process till the jam stops flowing. Now its ready for bottling.
Switch off the heat. And set all the sterilised jars on a tea towel.
This will help in preventing the jam jars from cracking while filling the hot jam.
Fill the jars to the brim and close the lid tightly. Turn the jars upside down on the tea towel for about 10 min.
Turn them back with the lid facing up. This helps in creating a vacuum which will preserve the jam for long.
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Пікірлер: 22

@irenefowler3715 4 жыл бұрын

Just made a kilogram of red current jam following your brilliant recipe, so easy and the jam is absolutely delicious. Thank you, x

@VitalFairLiving 4 жыл бұрын

Thanks for sharing it with me. We are yet to harvest our berries. Enjoy the jam.

@mariestadler8643 5 жыл бұрын

Nice trick to separate the fruits. I will try that next time. Jam looks yummy.

@VitalFairLiving 5 жыл бұрын

Yes do try, previously I had to remove them the tedious way.

@kripad 5 жыл бұрын

Interesting !! You introduce us to so many exotic fruits ... Good to know that there so many edible berries. we don't get to see them in India..

@VitalFairLiving 5 жыл бұрын

I like locally grown seasonal variety, but the season is so short here. India has more fruits throughout the year due to the warm climate. I just love mangoes more than anything, difficult to get good mangoes here.

@neomahi1 5 жыл бұрын

:) nice

@VitalFairLiving 5 жыл бұрын

Thanks

@Mary-357 4 жыл бұрын

Thank you so much for this video. I was wondering if the leaves are eatable of the red currant like the vine leaves that is cooked with rice please? Thank you

@VitalFairLiving 4 жыл бұрын

Now you have given me recipe ideas. The leaves look like grapes no doubt but I was checking and found no info about the leaves. So, I cannot be sure about it.

@lukejones1244 4 жыл бұрын

You mentioned it going bad with a reduction of sugar, but would that be different if extra acid was put in, like more lemon juice, or maybe salt?

@VitalFairLiving 4 жыл бұрын

Lemon juice is good to preserve. Not sure about salt, I never tried iit though. I make the jam to give away as Christmas presents so I don't want to give a rotten jam and I rarely eat the jam.

@peterandcorriebubik7005 3 жыл бұрын

Do I have to separate the pulp and seeds? Seems like I am taking the best parts out. I don’t mind some extra texture, but I don’t know what I don’t know.

@VitalFairLiving 3 жыл бұрын

You don't need to. I have done it both ways. Try 2 batches, one with and one without. See which you like better. We liked both of it.

@lukejones1244 4 жыл бұрын

What do you think about mixing red currants with green gooseberries? Or would it be better to make two separate jams of each?

@VitalFairLiving 4 жыл бұрын

I guess you can mix redcurrants with any jam. Redcurrants have a high pectin content so no need to add pectin sugar. I don't have access to green gooseberries here. Should look into planting one. I love gooseberries. You in the UK have lots of it I suppose. If you want to thicken strawberry jam without pectin sugar, add a little red currant jam to it, it will thicken faster. Unfortunately, strawberries were earlier than red currants so I make what grows in my garden.

@lukejones1244 4 жыл бұрын

@@VitalFairLiving yes, I lacto fermented my strawberries. Probably could still make them into a jam after fermenting.

@VitalFairLiving 4 жыл бұрын

@@lukejones1244 Do the strawberries taste good with lacto fermenting? I ate most of it and made a few jars of jam. I haven't tried to lacto ferment fruits yet. We don't have so much production.

@lukejones1244 4 жыл бұрын

@@VitalFairLiving Actually, its the first time I have done it. They are looking very good in the jar. And smelling very nice. Made in exactly the same way as saurkraut, with only salt, and the salt draws out the juice of the strawberries, creating their own brine. They bubbled nicely and have now calmed down. I'll be trying them in the winter. I think they will taste ok. If not, a rinse off will probably fix any saltiness.

@VitalFairLiving 4 жыл бұрын

@@lukejones1244 Thanks a ton for sharing. I make sauerkraut. So will try it out, I have some more which I harvested.

@mariadirienzo1830 4 жыл бұрын

I cannot find pectin sugar ,can i make the jam with just regular sugar? Is there any thing else i can add to make the jam thicken.

@VitalFairLiving 4 жыл бұрын

Yes, actually for red currants, normal castor sugar will do. Red currants are high in pectin, and this year I just used normal sugar. Sorry for the late reply, your question didn't show. Hope you could do it.