(Anyone?). And those jam jars…I wish I could have one of them! For each pound (kilo), add the equivalent amount of sugar to the pot. Place red currants and water in a large, non-reactive pot. White: I don’t mind corrections and am always happy to learn something new; I just never heard of that term and a quick Google regular search didn’t turn up anything on the first few page or two when I looked, so thanks for sending the link. Maybe you should have a second career as a photographer for ‘interiors’ magazines specifically shabby chic. Perfect.). Green bean tips and tomato skins? Reading this post was like taking a mini-vacation to France. Maybe you need to come back to the US for an extended stay to work on your English. (And now I’m glad I didn’t go into one of those new places that are springing up in Paris that blanchier your teeth, which I thought were tooth-whitening clinics. The photos are gorgeous. (If I did, I would not have learned that green bean tips could be filled with radiation, that radish leaves are delicious in soups, and that the tomato skins that I’ve been eating happily for years are not meant for consumption.). If desired, stir in a few drops of kirsch. There is NOTHING (except the crottin de chèvre bien sec) that I love more in life than fresh red currents and red current jam! The result is a delicious jam with a color as brilliant as that of the fruit. I found a gorgeous copper confiture pan in an antique store in Pennsylvania. The jelly I made from them was exquisite, and I miss my bush now (moved a few years ago and couldn’t take it with me). And when you do find red currants, they’re not inexpensive. What a gorgeous place to spend the day – and of course the jam looks delightful, too! Lovely! When I went to the Alps for holiday, at the end of August a lot of redcurrant bushes would be ripe and ready just under the skylift track. 5. Oh what beautiful pictures! (My frugal co-workers in the kitchen save it and insist it’s delicious on plain yogurt.) He was planning on experimenting with the recipe until he reached his own childhood memory, but lacked the correct tool to remove the seeds from the fruit. Once opened, store the jars in the refrigerator just as you would with store-bought jams. I also learned many new facts from this post! Paris has the advantage of croissants though :-) 3. (Also…I made my own version of red currant jam once while living in Switzerland…we were trying to make Thanksgiving dinner and I mistakenly translated frozen “groseilles” as frozen cranberries. Alternatively, they can be used in a variety of cooking and baking recipes such as this red currant jam or delicious zucchini cake recipe. You can pay me with pastry. Instructions with many photos here! All of the copper confiture pots I’ve seen are solid copper but if yours is tin, it should be fine. What a gorgeous color…amazing how there are so many different types of red berries, and they’re all so different in color! Spring (this one was more like Seattle). It made me think of the jam-making scene in Madame Bovary. In about three minutes take them out (careful with the hot water) and the skin should come off as easy as a banana skin. ), The Spruce Eats uses cookies to provide you with a great user experience. Redcurrants are coming along nicely, and I’m looking forward to making them into jelly. FUNNY FUNNY FUNNY – I know the post is about the berries and jam but I liked all the hard earned information that you have received and so lovingly pass on to us. In Switzerland, red currents are called raisinets (yes, like the American chocolate covered raisins!). I have already shared a couple of red currant jam recipes in this site, so not a jam this year but a jelly. Red currant jelly can also make an extravagant syrup for crepes and waffles. David, Place pulp in large saucepan; add water. Honestly I’ve never questioned it. It will still be somewhat runny while it is still hot. Red currants are are abundant in Austria and not too expensive either. White: Gooseberries are called groseilles à maquereau but when I see them, they’re sometimes just labeled as maquereau. the photography here is exquisite! Which we were looking forward to starting in on the next morning. Rinse the red currants and put them in a large pot. Fortunately this weekend we caught the tail end of red currant season, which are the first berries to ripen in the Île-de-France. I’ve been making jam like this for years and they store forever – well, until someone eats them, that is…. You mentioned the deer eating the red currants. The first batch is tasty enough, but I’m wondering whether I could try again to get it to set. Now I live in Belgium and have my own red currants that came with the garden of the house we bought here. I’m trying to psych myself up to pit all those tiny cherries. I agree with Flexitarian about not having to refrigerate the jam. Thanks always David for your sense of humor……. Heavenly! You can see an example of its use here: http://www.astuces.bettybossi.ch/cui-methodes-de-conservation/comment-congeler-les-raisinets.html. And don’t even talk about an electric blanket!! What do you think? Currants naturally possess a perfect combination of pectin and acidity, which ensures a good gel without the need to add commercial pectin. All that said, I’d rather be in my little cottage in France, surrounded by my friends and neighbors, than any other place in the world. Some tin-lined pans should not be heated above a certain point but I’m pretty sure that you can use it for jam. One quick question – how many pints did the recipe yield? Remove the orange peel and the spice bag, and stir the cassis into the jam. Thank you for all the time you take to write beautiful recipes and anecdotes to keep us entertained. The second time, I used a different recipe and a thermometer and it set beautifully. Once the sugar is completely dissolved, raise the heat to high and boil, stirring often, until the jam reaches the gel point. She then would make either syrup or jelly. Also let me mention that I remember my mother and grandmother always cutting the tips of the beans and always peeling tomatoes (no matter how they prepared them or conserve them) – why? Your photos are beautiful and perfectly capture the moment. however, now I know you’re becoming more francophile than anglophile: deers? Best of all, this blackcurrant jam is one of easiest and fastest to make. The blackcurrants give the jam a sensational colour whilst the gooseberries make the jam fragrant. Thanks! This recipe has just 2 ingredients. Once the mixture is at a rolling boil, let it boil for five minutes undisturbed. Loved reading the post. My husband thinks I have a problem sometimes. how i would have loved to have been looking over your shoulder that day! 4. I’m forbidden from sharing my idea with you so I don’t influence you. Nothing wrong with your writing, either, of course. I’m imagining the recipe must be similar, but do you have any experience with the black variety? I’ve been doing jams and jellies for over 25 years, and even if not perfect they’re still dang good. Eye-catching pictures. I think is time to back to the basic because the food industry is killing us ! Rating: 5.0 /5 ( 3 voted ) Ingredients. before globalisation it was possible to buy them in england cheaply. Why just the tips? I did put in some cinnamon and it turned out very well (and sweet)! Hope I get to make the jam someday..no access to red currents here. To confirm, check with a place that refinishes copper pans, such as Rocky Mountain Re-Tinning, or another metal refinisher. This is a small batch recipe because currants can be both difficult to find and expensive unless you grow your own. No red currants here, sad to say. Someday I hope to have enough of a production to make lots of this jelly. Now I never put my purse on the floor, even though I have little respect for the person who told me this. But that’s too late anyhow. Mired in administrative stuff, I’ve been swamped with paperwork and technical issues – neither of which are really my thing – and haven’t been able to spend all that much time cooking or baking, except for regular meals. A lovely taste of red currant crossing my childhood memories of picking them in my grandma’s garden. While homemade blackcurrant jam needs about 30 minutes of simmering and tending before it’ll set up, red currant jam is ready in about 5 minutes, no pectin needed. What a joy to have such a stash for the year. Because now I know they are places to soften your teeth.). Besides this jam or jelly like some call it, you can use your red currants in sweet and savoury recipes. Now I can’t remember what kind of berries they were, but do remember we had to fight the bears for them…. Good appetite! I have found from experience though that these sorts of french houses although absolutely gorgeous to look at are absolutely hellish to live in in winter. Although I did have the same feeling as when I heard my ex-grand father in law died because he never rinced with clean water after having washed the dishes. Any ideas? I really need to go to France soon! We all really appreciate it. Those glasses filled with black currant jelly were cloudless and of the most beautiful jewel color when held against the light. Yesterday I made plum jam because I had a feeling the plums I bought at the market woudn’t ripen in a hundred years. So here I am, asking. I’ve never done anything with them until this year and google-ing for recipies came through your blog. 1300g (2.86 lbs) gooseberries. Put these, stalks and all, into a preserving pan. I particularly adore the pour of puree from the mill into the pot. Heaven! So how about a Fall trip? Strawberry Jam and Canning (Pioneer Woman), Tags: berries confiture France groseilles jam jelly red currant sugar. We began with 5 kilos of red currants. Print This. I’m a spaniard living in Ireland who happened to have 2lbs of redcurrants from a tree in my backgarden. His English has developed a very strange syntax, and I know the feeling very well. I asked the proprietor how old the pan was and he said it belong to a just deceased friend of his who was a collector of french copper pans. I’m often stuck with how best to use them, but the color (and I can imagine the taste) of this jam is reason enough to put in the time to pick the fresh berries. We nibbled on radishes with buttered bread and sausage with hazelnuts. Fortunately a little goes a long, long way with groseilles and since our bounty weighed in at over five kilos (about eleven pounds), there was a lot of jam ahead of us. Once cooked, pass them through a food mill, discarding the stems and seeds left behind. How to make Redcurrant Jam (Easy Recipe) First video in the Garden to Jar Series: Easy to make Redcurrant jam. It’s true – once you’ve done it, you won’t complain about the price any more. It’s a nice place in winter – no. Now I can grow blueberries in Virginia and am currently picking from the bushes in my front yard. Cook the fruit for about 10 mins squashing the fruit to release the juice. My recipe here is not super sweet as I prefer jam to be flavoursome but not tasting too much of sugar but you can add more sugar if this is too tart for you. Thanks for the trip à la campagne. RED CURRANT JAM. 2kg (2.2 lbs) fair trade sugar. But no sense in doing anything but agreeing. Jul 8, 2018 - This Best Ever Black Currant Jam is made with only 3 simple ingredients and it's the perfect homemade jam for summer! In the beginning I was afraid, that I had put too much water in the pan … but everything turned out as it should and now I’m the proud owner of four jars of lovely red currant jam. Ladle the jam into clean jars up to the top and screw on the lids firmly. A lovely post–the photos are wonderful. The pictures of the country-side reminded me of when I lived in Sicily. Thank you for the really inspiring photos. beautiful! It's excellent on crisp toasted rye bread, or spooned with yoghurt onto porridge in the morning. But if you are blessed with an abundance of them, by all means, double the recipe. We’re planting our first currant this year, and hopefully will add another couple next year (with the purchase of 6 new fruit trees too, the budget limited us to one currant). It is one of the most satisfying preserves to make, particularly so because redcurrants have a lot of natural pectin and the result is never runny. I realize all fruits are different, but there seems to be a 20% shrink in volume after cooking down the currants. If the jars are hot and the lids “pop down” for a good seal then can you store them outside the fridge? too bad it doesn’t know what it’s missing! Cook the red currants, stirring frequently, until they’re soft and wilted. Rose = fat, tomato skins, and so on. David, I was just in the garden and noticed that my black currant bushes have many ripe berries ready to be picked. Ingredients. Course: Recipes for Jams and Jellies and Sauces Greg’s Farm House Low Sugar Black Currant Jam … And which explains why the deers get to them first; they don’t need to fill out all the paperwork around here. Ladle the hot jam into washed and sterilized jars leaving 1/4 to 1/2-inch headspace. Red currant is best with game and roast lamb. And cassis. (Seedless, thankfully!). You can simply allow the jars to cool and then store them in the refrigerator for up to 3 months. Because there were so many of them, the red currants were cooked in batches. Looks fantastic! Thank you so much for including the approximate yields! David, what a splendidly bucolic post! Red currants are a bit on the obscure side here in Oz – I don’t think I’ve ever seen them to buy and certainly never growing anywhere. I have to skip over recipes online when they don’t indicate yield. Redcurrant or currant jelly made from fresh fruit without boiling. Radishes with buttered bread! Your photos, and writing, are both amazing, David! Beautiful pictures! Any ideas what I may do with surplus if there is any? When making jams and jellies, it’s better to make a few small batches than one large one. In order for the red currant berries to grind better, they should first be slightly boiled in a small amount of water. 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