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White Currant Jelly Jam
Not quite a jelly, not quite a jam! White Currant Jelly Jam is seived to remove the seeds but retains the pulp from the currants. It has a delicate sweet flavour and is a great way to preserve white currants.
Equipment
- Large saucepan
- weighing scales
- Sieve
- long wooden spoon
- 1 glass jam jar with lid
- saucers
Ingredients
- 220 grams White currants rinsed and removed from their stems.
- 300 millilitres water
- 230 grams sugar
Instructions
- Put the white currants and water into a large saucepan with the water.
- Simmer the white currants and water until the fruit begins to collapse.
- Add the sugar and cook gently until all the sugar has dissolved.
- Bring to a rolling boil and cook for about 10 minutes.
- Remove from the heat and test for set using the wrinkle test.
- Add half a teaspoon of butter and stir into the jam to clear the froth.
- Pour the mixture through a sieve into a clean bowl, pushing all the currant ‘flesh’ through and only leaving the seeds behind.
- Then pour into clean, sterilised jam jars and seal.
Nutrition
Calories: 108kcalCarbohydrates: 28gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 140mgFiber: 1gSugar: 27gVitamin A: 11IUVitamin C: 1mgCalcium: 14mgIron: 1mg