written by @juliarecipes
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It is summer and all the fresh fruits are in front of our eyes, so why not to preserve it, why not to lock the feeling of summer in small pots and jars like I did with this red-currant!
I say yes, and you should say yes with me, because it’s just so easy, easy to preserve the fruit we get during the summer season. Today, I will show you how to make your own jam.
I have chosen to make my jam from red-currant (Red currant is a small, round shaped berries with sour (tart) & very little sweet taste; see picture below), because that’s the seasonal fruit I love the most and I am cultivating in in my garden. This recipe is working with any kind of fruit: strawberries, blueberries, cherries, apricots, peaches, you name it.
WHAT IS JAM?
Jam is a fruit spread, that you can spread on your toast, bread, baguette or add it to your cakes, smoothies or ice creams. Jam i made of cooked fruit with sugar, in these days often with addition of pectin powder. Pectin is usually a naturally occurring starch found in some fruits. It helps to thicken our jams. In some fruits, you don’t need to add pectin, because it has enough on it’s own; for example apples, blackberries, cranberries, currants, gooseberries, grapes, lemons, loganberries (garden sort of raspberries), plums, quinces.
Any other fruit needs addition of pectin. I used pectin in this recipe, mainly for better consistency, to save my time and by using pectin, I don’t worry about storing my jam in my pantry for as long as I wish (hihi up to three years, but then it’s long gone 🙂
Process of making a jam is fairly simple. You will need a scale or measuring cups, medium pot, wooden spoon, your fruit (in this case red-currant) stemmed and washed, s, sugar, pectin and little jars. First things first; before you start making your jam, you wash your jars with soapy water. Then you measure your ingredients and start cooking your jam. I used Dr. Oetker Gelfix 2:1 pectin, which allows me to use 8 cups (1kg) of berries on 2 cups of sugar (which makes my jam less sweet). If you are buying different brand of pectin, just simply follow the recipe on the label.
TIP: How to recognize, that my jam is thick enough? Usually with extra pectin, you don’t need to worry about the consistency, if you will follow up the recipe, your jam will be perfectly thick. But in some cases, your fruit might be too ripe or not enough ripe, then take 1-2 tsp of made jam, spread it onto a plate and wait until it cools off. If the jam is still running, even after few minutes on the plate, then you can add 2 tsp of citric acid or you cook your jam for 10 minutes longer.
HOMEMADE RED-CURRANT JAM
Preparation time: 15 minutes⭐ cooking time: 5-10 minutes⭐ servings: 12 x 4oz jars
- 8 cups of red-currant
- 2 cups of sugar
- 1 pkg of pectin Dr.Oetker Gelfix 2:1
- 2 tsp of sugar (extra to mix with pectin)
- Cleaned and stemmed fruit add in large cooking pot.
- Mix the Dr. Oeker Gelfix 2:1 with 2 tsp of sugar and add it into the fruit.
- Boil on high heat and stir constantly with wooden spoon for 1 minute.
- Add the 2 cups of sugar now and cook on medium heat for 5 minutes, stirring constantly.
- Take the cooking pot off the heat and pour the jam into sterilized jars immediately.
- Once the jars are filled with jam, put on lids, tighten and turn the jars upside down for 5 minutes.
- Let cool the jars for about 2 hours, then you can start enjoying it on your favorite toast or baguette.
- You can store your jam in cupboards or pantry for up to 3 years. Once jar is opened, consume it quickly or keep it in the refrigerator for up to 3 weeks.