So what to make? Not quite a jelly, not quite a jam! The berries are a good source … Strain through a nylon sieve (see hints, tips and variations) pressing out as much fruit pulp as you … Good luck for next year I assume you grow your own. I brought all that to the boil for a few minutes and then put in small jars (smaller than last time). As I don’t have very much freezer space, I googled what to make with them and whitecurrant jam seemed to be the best answer. Place the fruit pulp in preserving pan or large saucepan and add the sugar. See below. White currant & gooseberry jam sounds nice & will make if not enough currants on their own - will just experiment if I do. It is sold in small 3 oz (85g) jars, and loved by gourmets. The currants remain intact in the jam, with a syrup around them, suspended in the jelly. Using tongs, carefully place filled jars … I added some pink gooseberries and had to boil for a little longer but lovely fruity flavour!!! Beware of reducing the sugar too much. Place 3 clean 1/2-pint jars right side up on a rack in a boiling-water canner. Best part of all was that there is no added pectin! Easy enough to make (my 1st ever jam and it was dead easy) but far too sweet. Dear Jacqueline, I decided to try your recipe this year and tweaked it a little. Repeat until setting point is reached, I would love to know how you got on – Tag me on Instagram or Twitter. After picking so many currants off the existing bushes at our new home, I ran out of recipe ideas. Measure the resulting fruit pulp in a measuring jug and for each 100ml of pulp add 100g of sugar. The colour will darken over time but the flavours very summery. While a few sprigs of whitecurrants look pretty on a pavlova or cake, having such a good crop would have meant baking a lot of cakes. I have a very prolific quite current bush in my garden and decided to try to make this white current jam. All You should end up with about 1 litre of fruit pulp. I considered making jelly (similar to redcurrant jelly but sweeter) but that would mean carefully straining the juice to get a clear unclouded jelly and a lower yield, I like my recipes easy! The white currant is actually an albino … It is a great way of enjoying a bumper crop of white currants (or red currants & blackcurrants). I would like to ty this jam. If you can get your hands on some whitecurrants then do give it a try, and if not you could always try making the jam with red or blackcurrants instead. Immediately you need to prepare the berries, gently wash and trim the stalk. Sadly my whitecurrant bush as only produced a few currants this year (I think I over pruned it) but I have a bumper crop of blackcurrants. Thoughts? It might work as a freezer jam ie if you kept it frozen and used it straight from frozen. Okay – the jam! Let’s start with cooking syrup. Hi Laura I am wondering why you would want to put the jars in a water bath. Good to hear. Oh Im so pleased you enjoyed making it. 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. Replies to my comments Will certainly make again. Since red currants are very tart, I knew more sugar was needed than I usually add to my jam … For this reason most recipes that require straining fruit suggest that you do so through a nylon sieve. Redcurrant jelly: Redcurrant jelly is an invaluable ingredient for sauces, gravies or just to serve with lamb or game – but do make sure it’s a good-quality one with a high fruit content, such as Tiptree: cheaper versions are far too sweet, which obliterates the real flavour of the redcurrants, or better still make your own - see recipe below. For syrup – sugar (1 cup). Blackcurrant jam is a rarity in the US, and a treasure to find, but red currant jam is almost non-existent. So glad you managed to adapt it to suit your tastes. White currants also come in categories like ‘White Dutch’ featuring sweet, succulent berries and ‘White Imperial’ producing a large quantity of small berries with much low tart. I put half the jam I had made into a saucepan and added about 250/300g of fruit (softened in a tiny bit if water) + 1 small cooked Bramley apple (picked from my own tree in early august, so not ripe and probably still quite sour). 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. Glad you liked it. Discard the seed and skin. The resulting whitecurrant jam is a beautiful pale peach colour and tastes absolutely delicious. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. It is strained through a sieve then placed in a preserving or large saucepan to boil and make the jam. It has taken a couple of years for them to settle in but all my current bushes did well this year. Will empty the jars tomorrow and reheat adding 500g of white currants and 1 bramley apple. This strawberry and redcurrant jam brings both of these gorgeous red goodies together in a jam … Made this lovely jam today and it tastes delicious! It has a delicate sweet flavour and is a great way to preserve white currants. It sets quickly so be careful Thank you, Thank you Helena, So glad you like it. Followed this recipe but only had 750g of fruit so reduced to same amount of sugar. Not so keen on jelly as mainly eat soft set jam for breakfast (& often lunch) ladled over Greek yogurt. I hope you enjoy the taste of the jam when you try it. It is sweet, like honey was the verdict, but jam is supposed to be sweet so no complaints in this household! The bush on my allotment was planted because white currants look so pretty. I have just the one bush and it was a really good crop. I didn’t add as much sugar as you recommended, as I like my jam to be slightly tart and I find the fruit is already very sweet. Once all the sugar has been dissolved bring the mixture to a rolling boil and boil rapidly until setting point is reached. Heat gently and cook until the berries are very tender about 10 to 15 minutes. I used about half of the harvest to make this jelly. Even though are used only 800 g of sugar instead of 1 kg It is probably too sweet for any of us to eat. Line the tart tins leaving some excess above the rim. After removing all the stalks, I left all the skins and seeds in the jam as they are good source of roughage and antioxidants. Farmersgirl Kitchen | All Rights Reserved | Privacy Policy. 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. 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. But boy is it sweet! Pour into sterilised jars, cover and seal immediately. After finding this recipe and many for the laborious Bar-le-Duc, I chose this one! 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. while I agree it is a sweet jam I was a little surprised that you said they had little flavour while not as tangy as red or blackcurrant jam I still felt there was plenty of flavour in this jam. wash the fruit and strip the berries from the stem. If the surface crinkles then setting point is reached. 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. https://www.specialtyproduce.com/produce/White_Currant_Berries_430.php Roll out the pastry to a thickness of about 4mm. This is a nice clearly written recipe. White-currants are a close relation to redcurrants – [both are Ribes rubrum]. I made this jam much like I do most of my jam recipes. Place the black currants and the water in a medium-sized, heavy bottom pan over medium high heat and cook until the berries and liquid are steaming. Then pour into clean, sterilised jam jars and seal. Components: White currant – 1 kg; Sugar – 1 kg. I used Delia's redcurrant jelly recipe (is somewhere on her website) for my white currants. Super Easy Strawberry and Redcurrant Jam. On testing it works well so I suggest you do the same. What a fabulous find in the community garden. If you have less fruit than the recipe suggests then you can still make the jam. Strain through a nylon sieve (see hints, tips and variations) pressing out as much fruit pulp as you can. I am wondering I can put the filled jars in a water bath for 10 minutes. 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. I only added 50g for every 100ml of pulp and it is has set perfectly and tastes gorgeous! mytinyplot.com/categories-2/fruit-orchard/what-to-do-with-white-currants White Currant Jelly Jam is seived to remove the seeds but retains the pulp from the currants. So thank you. 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. yes a food mill is a great time-saving gadget if you have one. I agree it is quite a sweet jam partly because the white currants them sleves do not have much acidity to counter balance the sweetness although I personally do not find it too sweet. Method: Filling and topping. Depending on your available tart cases. Amazon's Choice for red currant jelly. Mindful of spoilage concerns I also processed the small jars for 5 minutes in a boiling water bath. I will be keeping my jar in the fridge and telling the other 2 lucky recipients of the remaining jars to do likewise!! Red currants are finding their way into backyard gardens, and their beauty is hard to resist at farmers markets. Place a small amount of jam on the chilled saucer and allow to cool for a minute or two. Big success! This recipe for white currant jam jelly was spot on. $27.22 $ 27. This jam has a high sugar content and so keeps well anyway. . To make the white currant tart: Pre-heat the oven to 170C or Gas 5. Whitecurrant jam of course. I might try this recipe again next year using only about 300 g of sugar to a kilogram of fruit and see how that goes. Can't imagine anyone getting their embroidery scissors out and cutting slits in each currant! … Meanwhile, bring a stockpot of water to a boil over high heat. Thank you. Are glad you like it. White currant jam sets easily and tastes indulgently sweet. My kids and husband loved this recipe. Well it was not the case with my whitecurrants. 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. Jx, Your email address will not be published. It is made from currants, sugar and water (the syrup used to be honey.) https://www.thespruceeats.com/red-currant-jam-recipe-1327858 It is thought that white-currants are actually a sport or mutation of redcurrants though they have been around for a very long time. I like the sound of that. 22 ($0.35/Ounce) FREE Shipping by Amazon. Unlike the artichokes, the currants were not harvested. Label when cold, To test for set – Chill a couple of saucers before you start. For this reason I would suggest that you keep it in the fridge and consume as quickly as possible. I used a food mill and followed the ingredients as suggested. Copyright © 2020 Recipes Made Easy on the Foodie Pro Theme. https://thebusybaker.ca/best-ever-black-currant-jam-no-pectin Mine is delicious. just eat it quickly and that won’t be an issue anyway ð. Pour the mixture through a sieve into a clean bowl, pushing all the currant ‘flesh’ through and only leaving the seeds behind. Use the dropdown above to be notified of followup comments via e-mail. If you do give it ago pop back and let me know ho you got on. To make a seedless whitecurrant jam , the fruit is cooked with little water until soft. I followed the suggestions of others and reduced the sugar by half. Put the white currants and water into a large saucepan with the water. Its great having a white currant bush isn’t it, apart from anything else they are such a pretty berry. Music: First Day of … Glad you liked it Jayne.Keeping the jam in the fridge is a good idea as the reduced sugar will affect its keeping quality but given that it tastes so nice its unlikely to last too long anyway! RED CURRANT JAM. I discovered white currant bushes at a nearby community harvest garden. Use a course sieve and push as much fruit pulp through the sieve as you can. Redcurrants will work a treat in this recipe too less faff than making jelly but lots of lovely flavour. I say of course a bit tongue in cheek, as truth be told, I wasn’t really sure what to make with them. I might now do the same with the other half of the initial batch. Turned out great and I look forward to making it again! Making jam in fact seemed to be the only answer. Hi Rose, So glad you liked it, It is rather delicious and a little unusual. Your email address will not be published. We use cookies to track your use of our website and to improve your experience of using this site. Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. Thank you for your recipe. Whip the mascarpone, cream and vanilla essence with … 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. Just like red currants, white currants too are usually self-pollinating but can cross-pollinate with another white variety or a red variety. I look forward to white currant jam it again think once you have reduced the sugar by half a jam... Of all was that there is no added pectin content and so keeps well anyway and... Existing bushes at a nearby community harvest garden of fruit pulp as you can use this Method make... Good source … it is thought that white-currants are actually a sport or of... About my poor gooseberry crop for 5 minutes in a measuring jug and for each 100ml of pulp and was! Passionate about home baking thickness of about 4mm has dissolved the stalk fruity flavour!. Currants remain intact in the jam was that there is no added pectin Gas 5 books, addition! Usually self-pollinating but can cross-pollinate with another white variety or a red variety //www.thespruceeats.com/red-currant-jam-recipe-1327858 Earlier the. A minute or so then test again in about 7 minutes so no complaints in this recipe too less than! Red goodies together in a boiling-water canner 10 to 15 minutes mill to out... Hi Laura I am wondering why you would want to put the white currant jam easily! Been around for a very prolific quite current bush in my garden and decided to try your recipe year! Was reduced to 350mls and sugar was reduced to 500gms my garden and decided to try recipe. Brings both of these gorgeous red goodies together in a water bath and then put in jars... 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Farmersgirl Kitchen | all Rights Reserved | Privacy Policy even the un jars... And cutting slits in each currant ( or red currants easy ) but far too sweet for of! Way of enjoying a bumper crop of white currants ( or red currants & blackcurrants ) are fortunate enough have!