Red currant jam is quick and easy to make at home. Leave the seeds in for a chunky jam, or sieve them out, your choice.
Number of servings: 4
1.3 kg of Y.V.Fresh red currants
1.2kg of fine caster sugar
Juice of 1 Y.V.Fresh lemon
Rinse then hull the red currants.
In a large stainless steel pan, add water and lemon juice to the red currants. Cook until the fruits have softened.
Pass the mixture through a food mill or fine mesh sieve.
Pour the redcurrant juice and the sugar into a jam pan. Stir and bring to a boil. Once it is at a rolling boil, leave for 15-20 minutes.
Cook over high heat, stirring constantly. Check the cooking by pouring a few drops onto a cold [plate and leaning it to one side, the jam should flow slowly down the plate.
Skim if necessary. Fill the jam jars immediately. Seal tightly and turn the jars upside down.