This unusual jam has a pretty peachy colour and tastes divine. Then pour into clean, sterilised jam jars and seal. Place 3 clean 1/2-pint jars right side up on a rack in a boiling-water canner. Kavey’s Apple Lemon Verbena Jelly – Kavey Eats, Rochelle’s Grape Jelly – It’s Not Easy Being Greedy, Plum Jelly: Sunshine in a Jar – Kavey Eats, 6 Secrets of the Best Crockpot Beef Stew & Dumplings, The ‘flake’ test where it drips off your spoon. I didn’t get a very good crop of white currants this year so didn’t make white currant jam,although i had enough to add to some raspberry jam which worked very well. Dear Jacqueline, I decided to try your recipe this year and tweaked it a little. Red currants are finding their way into backyard gardens, and their beauty is hard to resist at farmers markets. Hi Laura I am wondering why you would want to put the jars in a water bath. Add the butter to the pan and stir to disperse any froth. Turned out great and I look forward to making it again! I’m sure that cannot be true and next year I will have to try some other ideas, but I have never had whitecurrant jam before so really fancied giving it a go. Strain through a nylon sieve (see hints, tips and variations) pressing out as much fruit pulp as you can. You may find that it goes mouldy or does not keep as long. Stir well to dissolve the pectin … Roll out the pastry to a thickness of about 4mm. I used a food mill and followed the ingredients as suggested. Straining an acidic fruit through a metal sieve can result in the fruit reacting with the metal and giving the fruit pulp a very  unpleasant metallic taste. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. yes a food mill is a great time-saving gadget if you have one. Most of the recipes for whitecurrant jam on the net were the same,  they suggest that there is no need to strip the whitecurrants from the stems before cooking. So what to make? After about 6 minutes boiling turn off the heat. If not return the mixture to the boil and boil again for a further minute or so then test again. If the surface crinkles then setting point is reached. https://www.specialtyproduce.com/produce/White_Currant_Berries_430.php Mindful of spoilage concerns I also processed the small jars for 5 minutes in a boiling water bath. The colour will darken over time but the flavours very summery. White-currants are a close relation to redcurrants – [both are Ribes rubrum]. Hi Rose, So glad you liked it, It is rather delicious and a little unusual. . Its a good idea to keep it in the fridge if you have reduced the sugar as it may not keep quite so long but as you say if you havent made tons then thats not really a problem. Heat gently, stirring frequently until all the sugar has dissolved. Immediately you need to prepare the berries, gently wash and trim the stalk. So glad you managed to adapt it to suit your tastes. Are glad you like it. Whitecurrants have a lot of seeds and if you use them whole , the resulting jam would be very seedy and I don’t think very nice. Not quite a jelly, not quite a jam! Well  it was not the case with my whitecurrants. Remove from the heat and test for set using the wrinkle test. Also it has very little flavour so just before it set I infused lavender flowers in it which imparted a delicate lavender taste to the jelly which improved it. Last year it was only the white currant that produced enough fruit to do anything with. So what did you do with all those white currants? Some of the jelly made is white currant jelly, some is red currant jelly. Whip the mascarpone, cream and vanilla essence with … I brought all that to the boil for a few minutes and then put in small jars (smaller than last time). I used about half of the harvest to make this jelly. wash the fruit and strip the berries from the stem. You can use this method to make redcurrant or blackcurrant  jam. Pour the mixture through a sieve into a clean bowl, pushing all the currant ‘flesh’ through and only leaving the seeds behind. Not so keen on jelly as mainly eat soft set jam for breakfast (& often lunch) ladled over Greek yogurt. Can't imagine anyone getting their embroidery scissors out and cutting slits in each currant! Discard the seed and skin. I say of course a bit tongue in cheek, as truth be told, I wasn’t really sure what to make with them. https://www.thespruceeats.com/red-currant-jam-recipe-1327858 I harvested 750g ish of currants from my garden and used just slightly over half the suggested amount of sugar…..its great to be able to taste white currants without it being dominated by sugar. You should end up with about 1 litre of fruit pulp. White Currant Jelly Jam is seived to remove the seeds but retains the pulp from the currants. I don’t mind seeds in my jam at all but I know some people don’t like them. Method: Filling and topping. Measure the resulting fruit pulp in a measuring jug and for each 100ml of pulp add 100g of sugar. On testing it works well so I suggest you do the same. This is a nice clearly written recipe. Easy enough to make (my 1st ever jam and it was dead easy) but far too sweet. Patch any holes or breaks with spare pastry. Bonne Maman Red Currant Jelly, 13-Ounce Glass (Pack of 3) 4.4 out of 5 stars 143. To make the white currant tart: Pre-heat the oven to 170C or Gas 5. Just be a little careful with the reduced sugar as it may not keep quite so well, You may need to keep it in the fridge. I would like to ty this jam. Label when cold, To test for set – Chill a couple of saucers before you start. For this reason most recipes that require straining fruit suggest that you do so through a nylon sieve. I added some pink gooseberries and had to boil for a little longer but lovely fruity flavour!!! Required fields are marked *. After finding this recipe and many for the laborious Bar-le-Duc, I chose this one! Jx, Your email address will not be published. For syrup – sugar (1 cup). Omce opened, I will keep it in the fridge, but i only made two small jars, so I’m not expecting it to last long! Hi Dany, Glad you found the recipe easy. Redcurrants will work a treat in this recipe too less faff than making jelly but lots of lovely flavour. That was easy, and promises to be a nice jam. The resulting whitecurrant jam is a beautiful pale peach colour and tastes absolutely delicious. Components: White currant – 1 kg; Sugar – 1 kg. mytinyplot.com/categories-2/fruit-orchard/what-to-do-with-white-currants Sweeter than red currants, they are hardly ever offered for sale in shops, so growing my own seemed to be the best option to get these exquisite looking berries. I have a very prolific quite current bush in my garden and decided to try to make this white current jam. This strawberry and redcurrant jam brings both of these gorgeous red goodies together in a jam … 13-08-2006, 10:16 PM. Its great having a white currant bush isn’t it, apart from anything else they are such a pretty berry. Place in a saucepan with 500ml water. I used Delia's redcurrant jelly recipe (is somewhere on her website) for my white currants. Only one bush – and this was the first time there were enough berries to be worth picking – used this recipe – only got one small jar – it is delicious, Have got more redcurrants so am going to do the same with them. But boy is it sweet! How can a woman be expected to be happy with a man who insists on treating her as if she were a perfectly normal human being.” ... Tweet #10. The fruits, when ripe are not really white but a very pale peachy colour and jams or jellies made from them will have a warm pink colour. Amazon's Choice for red currant jelly. I knew I could use them up this way. Pour into sterilised jars, cover and seal immediately. So thank you. Followed this recipe but only had 750g of fruit so reduced to same amount of sugar. I only added 50g for every 100ml of pulp and it is has set perfectly and tastes gorgeous! Hopefully i will have enough next year to make it again and I shall try adding some apple to it at the making stage and will then update it as a tip for those who like a less sweet jam. The currants remain intact in the jam, with a syrup around them, suspended in the jelly. Simmer the white currants and water until the fruit begins to collapse. Copyright © 2020 Recipes Made Easy on the Foodie Pro Theme. Bring the fruit to a full, rolling boil, then add the pectin/honey mixture. Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. Pursito Homemade Delicious Real Red Currant Jelly Spread for Bread, Cheese, Snacking and Recipes 9 ounces Pure Vegan Natural No High Fructose Corn Syrup Pack of 2. See below. It might work as a freezer jam ie if you kept it frozen and used it straight from frozen. Strawberries, strawberries everywhere just now and gorgeous redcurrants too. It sets quickly so be careful Thank you, Thank you Helena, So glad you like it. Making jam in fact seemed to be the only answer. I am wondering I can put the filled jars in a water bath for 10 minutes. Made this lovely jam today and it tastes delicious! Thank you. Many thanks. It is a great way of enjoying a bumper crop of white currants (or red currants & blackcurrants). Put the white currants and water into a large saucepan with the water. However I decided I would, it doesn’t take long and I think it makes straining them easier. Your email address will not be published. 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