Delicious and Simple Redcurrant Jam Recipe
still, why not turn them into a succulent and scrumptious jam? Redcurrants are high in pectin, making them perfect for making logjams and jellies, If you have a glut of redcurrants. In this composition, we’ll give a simple and accessible form for making redcurrant jam, along with some helpful tips and tricks.
constituents
To make redcurrant jam, you’ll need the following constituents:
- 800g redcurrants, fresh or frozen (ddefrosted if firmed )
- Around 400g granulated or white caster sugar
system
Follow this way to make succulent redcurrant jam
Step 1: Emasculate goblets
Before you begin, put two small, castrated goblets in the freezer. You’ll use these to test the setting point of the jam. To emasculate the goblets, wash them in hot adulatory water, wash them, and place them in a roaster at 180°C/160°C/gas 4 for 5 twinkles. Remove them precisely and allow them to cool.
Step 2: Prepare the fruit
Remove the stalks from the redcurrants, and place the fruit in a large saucepan. Pour in 150 ml water, bring to a poach, and cook gently for about 10 twinkles until the fruit has softened and is starting to break down.
Place a sieve over a mixing coliseum and push as much of the fruit and pulp through the sieve with the reverse or a ladle as possible, discarding the seeds and any stalks. You do not need to sieve the fruit if you prefer seeded jam.
Step 3: Add sugar
Weigh the liquid and add three- diggings of the sugar to the total liquid (ffor illustration, if your liquid is 400 g, add 300 g of sugar). Place back in the visage over low-medium heat and stir to dissolve the sugar.
Step 4: Boil the admixture
Once the sugar has completely dissolved, turn the heat up and bring the admixture to a boil. Stir occasionally. However, if using a jam or digital thermometer, stay until the liquid reaches 105°C. However, after about 8 twinkles, remove a goblet from the freezer and spread a tablespoon of jam over it, If not,. Let it sit for 1 nanosecond before pushing your cutlet through the liquid. However, the jam is ready If it starts to wrinkle. However, return to the pustule and check again after another nanosecond, If not,. Continue to do this until the jam reaches the setting point.
Step 5: Cool and store
Allow the jam to cool slightly; also pour it into castrated jars and allow it to cool fully. Store in a cool, dark place.
Nutrition
This redcurrant jam form yields roughly 10 servings. Each serving contains
- Calories 36
- Fat 0g
- Saturates 0g
- Carbs 9g
- Sugars 0g
- Fiber0.5 g
- Protein0.1 g
- Salt 0g
Tips and Tricks
- Be sure to emasculate your jars before filling them with jam. This will help to help the growth of bacteria.
- If you prefer a seeded jam, simply forget to raise the fruit and leave the seeds in.
- Redcurrants are naturally relatively courtesan, so you may need to acclimate the quantum of sugar you use depending on your particular taste.
- You can also experiment with adding other constituents to your redcurrant jam, similar to cinnamon, vanilla, or bomb juice, to boost redundant flavor.
Conclusion
redcurrant jam is a succulent and easy way to use up a glut of redcurrants. With just many simple constituents and ways, you can produce a sweet and pungent jam that can be enjoyed on toast, scones, or indeed as a glaze for flesh. Flashback to using castrated jars to save the jam and store it in a cool and dark place. So, once you have the fat of redcurrants, give this form a pass and enjoy the taste of manual jam.
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