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Red Currant Jam

Recipe Author Jessie Sheehan
Course Condiments
Cuisine Jam


  • 4 pounds red currants de-stemmed (frozen is fine)
  • 3 cups granulated sugar


  • Place the currants in large heavy-duty pot on the stove over high heat and stir frequently until the currants soften and collapse.
  • Let them cool slightly, and add the currants to a food mill, grinding them into a slightly smaller pot (or the same one you used to cook the currants, once cleaned).
  • Add the sugar to the milled currants and stir. Place the pot on the stove over medium high heat, until the sugar dissolves, stirring occasionally. Increase the heat to high, bring the mixture to a boil, and boil the currants and sugar for 5 minutes, stirring occasionally, checking to make sure the mixture does not burn.
  • Pour the boiled currants into clean jars, place lids on them, and turn the jars upside down on the counter (this seals the jars) until the jam has cooled to room temp. Then place the jars, still upside down, in the fridge until cold and solid.
  • Whisk the jam with a fork — still in the jar — prior to serving.


Removing stems from currants can be tough to do without damaging the berries. I freeze mine first, still on the stems, on cookie sheets for anywhere from an hour to 24 hours (or more). Removing the stems from the frozen berries is a snap. I then either use the de-stemmed berries right away, or transfer them to a zip-lock bag and place them back into the freezer.