This year I harvested over 1.2kg of fruit from one Red Currant bush! That’s the most I’ve ever had I think. I’ve made Red Currant Jelly before but I wanted a simpler recipe because I knew that I wouldn’t be keeping the jam for very long as it would probably get eaten in a matter of weeks.
The bush was so laden with fruit that I even had to cut off some of the branches as they had bent over with the weight.
The recipe was a simple one. Just pick the fruit (which took about half an hour) wash and weigh the fruit. I had 1.2kg of fruit. Put these, stalks and all, into a preserving pan. Cook the fruit for about 10 mins squashing the fruit to release the juice. Add the same quantity of sugar (1.2kg)
and bring to the boil. Boil for eight minutes then strain through a muslin. I bought this stand for the job. And it worked well.
Sterlize some jars in the oven and when the mixture is strained pour it into the waiting jars.
Regarding the amount of sugar – it is alot. Certainly when you weigh it out it looks like an excessive amount. Now that I’ve tasted the jam I think you could get away with putting less sugar in. Maybe even two or three hundred grams less. The resulting jam I’m guessing will be a little more tart but personally I’d prefer that so I’ll be reducing the sugar next time. If you like your jam sweet then go for equal proportions.